Turkey Tandoori Recipe
Turkey is preferred over red meat as a food containing high animal protein. It is a fact that it is delicious from chicken meat. This recipe, which you can prepare in a short time in a pressure cooker, is a dish you can cook with chestnut stuffed rice, as an alternative to the troublesome stuffed turkey for your Christmas tables. Bon Appetit!
Ingredients:
For 4 people
🕐 Preparation: 5 min.
🕐 Cooking: 30 min.
| Turkey Meat (Boneless Leg) | 500 | Grams | ||
| Dry Onion (Medium size) | 2 | Qty | ||
| Carrot | 1 | Qty | ||
| Bay Leaf | 2 | Qty | ||
| Thyme | 1 | Tsp | ||
| Salt | 1 | Tsp | ||
| Grain Black Pepper | 1 | Tsp | ||
| Liquid Oil | 1 | Tbsp | ||
| Water | 3 | Cup |
Instructions:
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Take oil in a pressure cooker and heat it. Add the butter and melt it.
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Place the skinless boneless turkey thigh on the bottom of the pan, not overlapping.
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Fry the turkey pieces for 3-4 minutes without turning them over. Fry the other side for 3-4 minutes.
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Clean and peel the carrots and onions. Add it to the coarsely chopped and fried turkeys. Turn it upside down and turn it a couple of turns.
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Add 3 cups of hot water to the turkeys. Add the bay leaves, thyme, salt and peppercorns.
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Open the lid of the pressure cooker, which you have cooked for 30 minutes on a low setting and turned off the heat, when the air comes out. Remove the bay leaves.
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If the turkey meat has any water left, turn it over medium heat for a while with the lid open and serve it hot.
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Note: You can serve this recipe with chestnut stuffed rice.
Beef & Lamb
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