Author Topic: Kurzi Turkey ( Raan of Turkey )  (Read 4232 times)

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Offline raygraham

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Kurzi Turkey ( Raan of Turkey )
« on: February 05, 2006, 12:58 PM »
I can thoroughly recommend this version of Kurzi Chicken which I made with Turkey.

It is a Pat Chapman recipe and works with Lamb, Chicken or Turkey equally as well.


Kurzi Murghi,

Raan of Turkey, Chicken, Lamb

3 ? lb Leg of Lamb on the Bone or 1 x Large Chicken or Turkey.

4 fl ozs Milk


150 gm?s Natural Yoghurt
2 Tbsp?s Sunflower Oil
2 Tbsp?s Fresh Lemon Juice
3-4 Garlic Cloves, Chopped
1? Cube Fresh Ginger, Chopped
2-3 Fresh red Chillies, Chopped
1 Tbsp fresh Coriander, Chopped
4 Tbsp?s Dried Onion Flakes
2 Tbsp?s Ground Almonds

? Tsp aromatic Salt, see below

Aromatic Salt :-

100gms Coarse Sea Salt, 1 Tsp ground Allspice, 1 Tsp Ground Cinnamon

Spicier Aromatic Salt:- ? I used this one!

1 Quantity Spiced Aromatic salt, 1 Tsp Dried Mint, ? Tsp Ground Fenugreek, 1 Tsp ground Almonds, ? Tsp Turmeric


2 Tbsp?s Coriander Seeds
1 Tbsp Allspice Berries
1 Tsp Green Cardamom Pods
1 Tsp Fennel Seeds

Roast and Grind Masala Ingredient?s.
Put Marinade ingredients and the Ground Masala in a blender and blend to a puree gradually adding the milk. It will be easy to pour.

Skin the meat and stab all over with a knife.
Place in a non-metallic bowl and pour over the marinade.
Leave in the fridge for 24-60 hours. I left mine the full 60 hours.

Stuff the Chicken, Turkey with Keema or Rice.

Pre-heat oven to 180 C, Gas 4.

For the Lamb, slow roast for about 3 hours. Leave to rest for 30 min?s in a low oven.

For the Turkey, slow roast for an initial 40 min?s plus 20 min?s per pound.



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