This meal is perfect for when you're craving a little spice! Made with tandoor masala spiced turkey, topped with tikka sauce, served with homemade rice chips, this comforting dish is hearty and satisfying.
1 cup (240 ml) short grain white rice
8 cups (2 L) water
Vegetable oil, for frying
Salt, to season
3 pounds turkey thighs, deboned, skin on
3/4 cup (180 ml) plain yogurt
1/4 cup (60 ml) tomato juice
2 cloves garlic, minced
2 tablespoons (30 ml) chopped ginger
Salt and black pepper, to season
1 tablespoon (15 ml) tandoori masala
1 tablespoon (15 ml) Kashmiri chilli powder
1 teaspoon (5 ml) paprika
1 tablespoon (15 ml) smoked paprika
1 teaspoon (5 ml) yellow curry powder
1 tablespoon (15 ml) garam masala
1/2 teaspoon (5 ml) ground coriander
1 teaspoon (5 ml) ground cumin
1/2 teaspoon (2.5 ml) ground cloves
1/2 teaspoon (2.5 ml) ground cardamom
2 tablespoons (30 ml) ghee
2 medium sized onions, diced
2 cloves garlic, minced
28 ounce (710 ml) can pureed tomatoes
2 cups (470 ml) chicken stock
2 tablespoons (30 ml) honey
1 cup (240 ml) whipping cream
Green peas, cooked and tossed with butter and salt, to garnish
Cilantro, to garnish
Boil the rice in the water for 25 minutes, until ‘overcooked’, sticky, with broken grains.
Strain away and discard the excess water. Blend the rice until very smooth. Season with salt.
Set a dehydrator to 125° F (52° C). Spread the rice puree on a pan (or pans) and dry completely for about six hours.
When completely dry, break into shards (or cut before drying for a neater result).
Before serving, heat several inches of vegetable oil in a large heavy pot over high heat to 400° F (205° C).
Fry the shards in batches, quickly (30 seconds), until puffed and crisp.
Drain on a paper towel-lined plate.
Mix the yogurt, tomato juice, garlic, ginger, salt, pepper, tandoori masala, paprika, and Kashmiri chilli powder and whisk to combine.
Pour over the turkey legs and massage into the flesh. Refrigerate for at least two hours, up to overnight.
Preheat grill or broiler and cook the turkey, regularly for an even char.
Set aside to rest.
Mix the smoked paprika, yellow curry powder, garam masala, coriander seed, cumin, cloves, and cardamom. Set aside until needed.
Heat the ghee in a saucepan or skillet over medium heat. Add the onions and garlic and cook until the onions soften for four to five minutes.
Add the spices, making sure they sizzle for a moment in the ghee before stirring them into the onions.
Add the tomatoes, chicken stock, and honey.
Bring to a simmer, then add the turkey and simmer, covered, for 75 to 90 minutes until tender.
Stir in the cream for the last minute or two of cooking to warm through.
Cook peas in butter, season with salt.
Plate a portion of turkey, ladling the sauce over the top.
Garnish with peas and cilantro.
Place a large piece of rice crisp standing up at the back of the plate. Serve and enjoy!