A luxuriously indulgent variation of the popular chicken rezala, the turkey version uses U.S. Poultry’s nutrition-packed and deliciously tender turkey meat. Appease your craving for Mughlai food by giving this rendition a try.

Ingredients

• 1 kg turkey thighs, cut into bite-sized pieces

• 1 cup plain yoghurt, whisked

• ½ cup cream

• ¼ cup cashew nuts

• 2 tablespoons poppy seeds

• 4 tablespoons ghee 

• 2 onions, thinly sliced

• 4 teaspoons ginger-garlic paste

• 4-5 green cardamom pods

• 4 cloves

• 1-inch cinnamon stick

• 1 teaspoon ground white pepper

• 1 teaspoon ground nutmeg

• 5-6 saffron strands

• Salt, to taste

• Sugar, to taste

• Fresh cilantro leaves, chopped

• Slivered almonds, for garnish

Method

1. In a bowl, combine the turkey pieces with half of the yoghurt, ginger-garlic paste and a pinch of salt to marinate for at least 30 minutes to an hour.

2. Meanwhile, grind the cashews and poppy seeds into a smooth paste, adding a little water if needed to facilitate blending.

3. Heat the ghee in a large pan over medium heat, bloom the whole spices and tip in the sliced onions to sauté until golden brown.

4. Add the marinated turkey pieces along with any marinade left in the bowl and brown the meat slightly to enhance its flavour.

5. Add the remaining h, cream and the nut paste into the pan and mix well to combine.

6. Add ground white pepper, ground nutmeg and a pinch of saffron strands, followed with season of salt and a pinch of sugar to balance acidity.

7. Reduce the heat to low and cover the pan, allowing the curry to simmer gently for about 20-25 minutes and letting the meat become tender.

8. Add a little water or more cream to adjust the consistency according to your preference and garnish with chopped cilantro leaves and slivered almonds before serving.