Turkey Malai Tikka

By Chef Dipna Anand

Serves 6
1hr and 30 minutes
Milk, Gluten

Utensils & Essentials

Large mixing bowl, cling film, baking tray.


600g chopped turkey breasts
1 1/2 tablespoons ginger and garlic paste
1 1/2 teaspoons chopped fresh green chilli
120ml double cream 
1 tablespoon fenugreek leaves, crushed
1 1/4 teaspoons white pepper 
1 1/4 teaspoons salt (not supplied)
3 tablespoons vegetable oil (not supplied)
1 teaspoon cardamom powder
Tracklements mint sauce

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How to make

Turkey Malai Tikka
Pour the double cream into a large bowl.
Then add the ginger and garlic paste and also the green chillies
Add the oil to the bowl to combine everything together.
Add the cardamom, white pepper, salt and the fenugreek leaves and mix this altogether now so this is all well combined.
Add the turkey into the bowl, making sure the mariande covers the turkey breasts well.
Ideally, then leave this for an hour in the fridge covering the bowl with cling film (or even overnight).
Then place the turkey on skewers on to a baking tray and put in a pre-heated oven at 180C for 15-20 minutes.
Your turkey is then ready to serve.
(As an option, the turkey can be served with mint sauce.)
Remember to Recycle!
All the food packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!

To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost.