I can’t believe we’re talking about Thanksgiving already but here we are looking November 1 straight in the eye. This year’s global twist on our traditional American Thanksgiving flavors takes a trip out to the east, bringing the lovely scents and spices from India to a poultry seasoned palate. I’m mixing up mac and cheese, creamed spinach, and gulab juman, but let’s start with the bird. This year, rather than doing up a turkey breast as I’ve done in the past (see here, here, and here), I’m keeping it even easier this year with an Indian Spiced Turkey Tenderloin served with a delicious cranberry chutney.
I always love my global take on Thanksgiving favorites, and I’ll admit that I was pretty excited about this one because it feels like quite a big departure. I’m more apt to mix it up like this to revamp traditional leftovers rather than to make these flavors the star of the show.
I went back and forth on this one because I wanted to make a gravy, but without running into accidentally making it turkey tikka masala, turkey korma or the like, and since everything else is so heavily spiced and rich, I didn’t want this to be overly so. Therefore, I kept it simple with turkey tenderloin coated simply in flour and garam masala, and served with a simple pan gravy also seasoned with the masala. The result was just enough, and when paired with the tangy cranberry chutney (made with canned whole cranberry sauce!) it was just the lightness that I wanted to serve with the decided heavier sides.
The tenderloin is perfect for a smaller gathering that does not require a 14 pound bird, and the spices are just the way to mix up any Friendsgiving gathering (because they tend to be a little more adventurous than the family ones!). If you can’t find the tenderloin, the same method would work with turkey cutlets- the cooking time would just need to be adjusted. It’ll actually be done much quicker! If you want to go that route, here’s a how-to. Just don’t forget the garam masala.
Indian-Spiced Turkey Tenderloin
October 31, 2019
: 4
: 45 min
: Easy
Indian spiced turkey tenderloin with garam masala gravy and cranberry chutney, the perfect twist up on traditional Thanksgiving.
Ingredients
- For the turkey:
- 3 TB olive oil
- 1 1/4 pounds turkey tenderloin, cut into four pieces
- 1/2 cup all-purpose flour
- 1/4 cup garam masala seasoning
- 1/2 tsp salt
- For the gravy:
- 1 1/2 cups low-sodium boxed turkey or chicken stock
- 2 tsp garam masala
- 1/2 tsp salt, or to taste
- 1/4 cup fresh cilantro, chopped
- For the chutney:
- 1 14-oz can whole canned cranberries
- 1/2 cup fresh cilantro, chopped
- 1 cup yellow onion, diced
- 1 lemon, juiced
- 1 1/2 inches fresh ginger, grated
- 1 tsp salt
- 2 cloves garlic, minced
Directions
- Step 1 Place the flour and 1/4 cup garam masala on a plate with the salt. Dip each piece of tenderloin in the flour, shaking off any excess. Set aside.
- Step 2 In a large, heavy bottomed skillet with deep sides, add the olive oil and raise the medium-high heat. Add the turkey pieces, cook for 3 minutes until a nice crust forms, and flip over until all sides are nicely browned. Remove from the pan.
- Step 3 To the pan, add the stock and using your wooden spoon, scrape up all the turkey bits. Add the remaining 2 tsp garam masala and bring to a boil, stirrign occasionally.
- Step 4 Add the turkey pieces back to the pan, reduce heat the medium-low and cover, cooking another 20-30 minutes until the turkey is cooked through (depending on the thickness of the turkey). Remove the turkey from the pan to rest at least 5 minutes before slicing, allowing the gravy to thicken that five minutes longer on the stove.
- Step 5 While the turkey is cooking, make the chutney by adding all the ingredients to a small bowl, mixing well.
- Step 6 Serve the turkey with the gravy and chutney.
