Tandoori Turkey Lyonaise with Italian Risotto

(Fusion master creation where all spice flavored marinade spices up the Turkey and is smoked & grilled on Tandoor a’la lyonaise  — served with Italian  Risotto )

Prep/Cook Time: 15 minutes + marinate time

Serves: 4

1 Skinless Turkey Tenderloins
1 kg plain, low-fat curd
2 tablespoons olive oil
12 cloves garlic, minced
3 tablespoons curry powder
1 tablespoon garam masala powder
2 teaspoons ( cinnamon , green cardamom,black poppercorns , cloves mixc )  powder
Salt and chat masala
2 cups cups uncooked basmati rice
2 small white onions
150 gms French beans
100 gms spring onions
½ tsp. oregano herb
½ tsp garlic chopped
1 tsp onions fine chopped
2 big ripe tomatoes
2 tsp cheese – ricotta
2 tsp of cooked button mushrooms
1 tsp butter


1.Whisk together yogurt, oil, garlic, curry powder, garam masala powder and cinnamon mix powder  in a medium bowl. Pour marinade into a quart-size zipper bag. Season turkey with salt and pepper. Add to the mixing bowl n mix well.to Marinate Refrigerated for 8 hours. Prepare basmati rice according to package directions.

2.Preheat the grill or tandoor.

3.Meanwhile, peel onions and cut into quarters.

4.Using tongs / fork -  remove each turkey piece from the marinade bowl and place on the hot grill / or skewer into the tandoor. Brush with more marinade. Place onion wedges on the grill as well.

5.Grill turkey and onions for 5 minutes, then turn and baste turkey with more marinade. Discard remaining marinade.

6.Grill turkey and onions 5-7 more minutes, until the bird is well done  and onions are soft.

7.Carve and divide turkey and  onions for plating

For Itallian Risotto Rice

Take Butter in a pan , sauté chopped garlic ,onions ,chopped deseeded tomatoes , mushrooms and cheese grated .

add the cooked basmati rice into the risotto mix , add 50 ml.  veg, stock , adjust the seasoning

butter sauté the blanched French beans  and keep aside .

carve out the tandoori turkey into roundels , neatly arranging over each other.

towards a side of the portion plate de-mould a bowl full of risotto rice , arrange sautéed beans sticks ,and place slices of tandoori turkey – heat for 3 minutes in a  microwave oven – serve hot.

This recipe is the courtesy of executive chef Aman Tandon at ThePrideHotels Ahmedabad

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