|3||Granny's turkey thighs|
|1 cup | 250 ml||onion, finely chopped|
|1 tbsp | 15 ml||vegetable oil|
|1 tbsp | 15 ml||ginger, finely chopped|
|6||green cardamom pods, husked and crushed|
|1/2 tsp | 2.5 ml||red chili flakes|
|1/2 cup | 125 ml||thick full-fat yogurt|
|2 tbsp |30 ml||fresh mint, chopped|
Remove skin & bones from turkey thighs and cut into 1.5 inch (4 cm) cubes.
Sauté onion in vegetable oil over medium high heat until well browned and cool. Mix with ginger, cardamom, chilies, yogurt and turkey and marinate for 4-12 hours.
Add mint and skewer meat. Grill for about 15 minutes turning once until cooked through.
Serve with mango chutney, basmati rice and papadum (thin, cracker-type Indian flatbread)
From the Chef: “In the late 1990s, I was flown from London, England to New Delhi to help transform a French restaurant into an Italian restaurant. The company I worked for owned a variety of ethnic restaurants: Szechuan, Traditional Indian and even Mexican. I spent time in each location, learning new techniques from all of the chefs. The dish below is reminiscent of some of the unique Indian flavours I discovered while I was there.”
Recipe courtesy of Chef Jason Wortzman