Turkey Tandoori (Pressure Cooked Turkey Tandoori) Recipe
Turkey is preferred over red meat as a food containing high animal protein. It is also a fact that it is tastier than chicken meat. This recipe, which you can prepare in a short time in a pressure cooker, is a dish that you can cook with chestnut stuffed rice as an alternative to the troublesome stuffed turkey for your New Year's table. On the other hand, it can also be consumed as a main dish in all seasons. Enjoy your meal!
Ingredients:
For 4 people
🕐 Preparation: 5 min.
🕐 Cooking: 30 min.
| Turkey Meat (Boneless Thigh) | 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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