This spicy, fragrant Tari Wala Turkey is a twist on a classic recipe my mom used to make when I was a kid. Every few Sundays, or any time we had special guests coming for dinner my mom would make a classic, home-style tari wala chicken. It’s something me and my desi friends reminisce about often – you can’t get mom style tari wala meat at restaurants. Made with a base of tempered tomatoes & onions, and simmered slowly in just the right amount of water to create the perfect tari. (I don’t think there is a literal translation for tari, but maybe spicy stock?)

Mom’s version of the recipe was pretty labour intensive. Sweating out the onions, tomatoes, ginger and garlic until the tempering was just perfect. Then slowing simmering the dish until the meat fell off the bone and filled the pot and house with an amazing aroma that could only mean one thing – it was time for an extended family dinner full of second helpings, and lots of storytelling and chit chat with my sisters.

Lately I’ve been trying to recreate some of my mom’s recipes with slight modifications to make them healthier, and also easier to cook on a busy weeknight. In this case, I changed things up by using turkey breast and creating tari wala turkey. I started experimenting with turkey in Indian recipes after cooking it for the first time last year. (Can you believe my first turkey recipe was the whole bird!) Since then we’ve used it in keema, kofte, and butter turkey. No matter what the dish, I’ve found turkey to be great for taking on different flavours. Another added bonus, turkey is a great source of protein, B12 (important in keeping your nervous system – the body’s electrical wiring – working well), selenium (an antioxidant mineral), and zinc (for a strong immune system). View Post