Flavorful and thankful đ§Ą
A dish full of flavor served to your loved ones is the best kind of thankfulness.
Hi friends,
Itâs almost feasting time!
Even if this year youâre or celebrating with the whole extended family, who doesnât love a celebration over a big meal with all the fixings?
This year, let me introduce you to something a little different. This is one of those rare times I will ask you to use a Masala Mama sauce for a longer recipe because this application, folks, is for marinating a bird â whether itâs turkey OR chicken! This is especially useful trick if youâre planning on serving the bird in parts versus the whole thing.
Simply use an entire jar of Tikka Masala to coat either a turkey (or chicken) breast or turkey drumsticks or thighs. Cover, and let it marinate for about 2 hours or overnight.
When ready to bake, donât scrub off too much of the sauce and place on a baking sheet lined with parchment paper. Preheat the oven to 375° and bake for about 35-45 minutes, depending on the thickness of the meat â as long as its internal temperature shows up as 165°.
In the meantime, make the Butter Chicken âMakhaniâ gravy:
1 jar MM Cashew Tikka sauce
½- 1 cup chicken stock
½ stick unsalted butter, cut into 4 pieces (maybe begin with half the stick and see how it tastes, adjust recipe accordingly)
Âź cup heavy cream
Kosher salt to taste
When ready to serve, heat the sauce in a medium sized saucepan over medium heat. Whisk in in the butter and cream. Add stock as needed to get a thick gravy consistency. Adjust salt to taste and serve hot. Pour over the sliced turkey and serve over creamy a soft plushy bed of mashed potatoes, of course.
If youâre still planning your Thursday dinner menu and need some last minute ideas, I do have a lovely whole turkey recipe over on Food Network, humbly named The Best Tandoori Turkey! For sides, try out my One-Pot Mushroom Biryani with Tamarind and Coconut Milk as a âstuffingâ alternative. And last but certainly never least, these textured and tangy mashed potato dish called Aloo Bhorta are a fantastic break away from the same-old, same-old potato puree.
I hope you get to try some of these out, if not this week, then any time of the year, really. Thatâs the beauty of Indian-inspired food â itâs perennially flavorful and celebratory. đĽ
Thankful for you all,
Nidhi