Turkey Tikka Masala
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cooking.nytimes.com
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Ingredienser

  • teaspoons garam masala
  • teaspoons ground coriander
  • teaspoons ground cumin
  • tablespoon paprika
  • teaspoons ground turmeric
  • teaspoon kosher salt
  • cloves garlic, finely grated or pounded in a mortar and pestle
  • teaspoons finely grated fresh ginger
  • cup whole-milk yogurt
  • cups cooked turkey (about 1 pound), cut into 1 1/2-inch pieces
  • tablespoons ghee or neutral-tasting oil
  • large onion, thinly sliced
  • cardamom pods, crushed
  • bay leaf
  • teaspoon paprika
  • teaspoon red pepper flakes (optional)
  • teaspoon garam masala
  • teaspoons kosher salt, plus more to taste
  • tablespoons finely grated fresh ginger
  • cloves garlic, finely grated or pounded in a mortar and pestle
  • serrano peppers, finely chopped
  • tablespoons tomato paste
  • (28-ounce) can whole peeled tomatoes
  • cups heavy cream
  • cup coarsely chopped fresh cilantro, plus a few sprigs for garnish
  • Juice of 1 small lemon
  • Steamed basmati rice, for serving

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