I love traditional roast turkey and gravy, but We wanted to try something a little more exciting this year, and while the marinade didn’t work out as planned, the butterchicken inspired curry sauce gravy was incredible. Enjoy!
These is no fully formatted, printable, written recipe for this, since the entire recipe didn’t work out, but here are the ingredients in case you want to do the gravy part, which you really should, since it was amazing. Anyway, here you go:
Ingredients for ButterChicken Roast Turkey I used a 15 pound bird, which was cooked at 325 F. for 3 1/2 hours.
For the spice rub: (NOTE: We don’t recommend this marinade. We would add the spices, but not the yogurt or tomato paste into a stick of butter, and use that instead) 1/2 cup plain yogurt 1 tablespoon finely grated ginger 3 tablespoons tomato paste 2 tablespoons garam masala 1 tablespoon smoked paprika 1 tablespoon chili powder 1 tablespoon ground cumin 1 tablespoon kosher salt 2 teaspoons turmeric 1 teaspoon ground coriander 1 teaspoon garlic powder 1/2 teaspoon cayenne
For the curry gravy: 1 stick (4 oz) unsalted butter 1 tablespoon grated ginger 4 cloves crushed garlic 1 tablespoon chili powder 1 tablespoon garam masala 1/4 teaspoon cardamom pinch ground clove 1 1/2 teaspoon fenugreek powder 1 (28-oz) can crushed tomato 1/2 cup heavy cream
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