Desi Christmas Recipes - Tandoori Roast Turkey

Everyone enjoys the festive season, whether you are Asian, non-Asian, religious or otherwise. So this week we team up with Aisha Farooq from DESIblitz® to bring you a selection of exciting Desi Christmas recipes to add a little spice. Let us know what you think in the comments section below. Enjoy!

When it comes to the festive season, aside from all the family interaction and present-giving, the food is most definitely the biggest highlight.

But does everyone opt for the traditional English Christmas dinner?

For those Desis looking for a little more heat and spice on their Christmas table, we have sought out some special Desi-esque treats and recipes to make your Christmas meal one to remember.

From a tandoori take on the traditional roast turkey, a Desi Christmas pudding designed by Chef Sameer, to a rather special turkey curry for all the leftovers on the day after, we have everything you need to enjoy a magical Desi-style Xmas.

Tandoori Roast Turkey

Tandoori Roast Turkey


For the Turkey:

For the Marinade:

For the homemade Tandoori Masala:


To prepare the Tandoori Masala:

  1. Toast spices in a skillet over medium heat, swirling often, until fragrant, for about 2 minutes. Let cool.
  2. Working in batches, finely grind mixture in a spice mill.

To prepare the Turkey:

  1. Pat turkey dry with paper towels.
  2. Rub inside and out with sea salt; transfer to roasting bag.
  3. Stuff turkey with cardamom pods and cumin seeds, then onion, celery, and garlic.

To prepare the Marinade:

  1. Purée all ingredients in a blender.
  2. Pour marinade into roasting bag. Smear all over turkey.
  3. Tie bag and arrange turkey, breast side down, in a large heavy roasting pan. Refrigerate overnight.
  4. Let turkey stand in a bag at room temperature for 1 hour. Turn breast side up. Create steam holes in bag if required.
  5. Preheat oven to 200°C. Roast turkey for 30 minutes.
  6. Reduce heat to 180°C. Roast about 1 1/2 hours longer (or until turkey is 70°C)
  7. Cut top of bag open, being careful of steam and juices, and pull back over turkey. Roast turkey until breast is deeply browned but not burned, 15–30 minutes longer.
  8. Transfer to a platter. Let it rest for at least 20 minutes before carving.
  9. Meanwhile, strain juices into a large saucepan. Spoon fat from surface. Simmer over medium heat until sauce is reduced to 800 ml, about 20 minutes.
  10. Carve turkey. Serve with accompanying gravy.


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