Simple Indian Recipes...
Delicious and healthy dishes that can be made even by first timers.

Butter Turkey

 Published 2017-Aug-03   Updated 2017-Aug-07

- Submitted by Dahlia

(Turkey Makhani Curry)

Recipe for Butter Turkey

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4


  • Turkey - 1 lb (boneless, skinless)
  • Onion - 1 (roughly chopped)
  • Tomato - 4 (roughly chopped)
  • Cashews (or Almonds) - 10
  • Ginger Garlic paste - 2 tbsp
  • Green chili - 1 (chopped)
  • Tomato Ketchup - 2 tbsp (optional)
  • Kasoori Methi -  1/2 tsp + 1/2 tsp
  • Fresh Cream ( or Heavy cream) - 1/4 cup
  • Red Chili powder - 1/2 tsp + 1/4tsp
  • Coriander cumin powder - 1 tsp + 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Garam masala - 1/4 tsp
  • Yogurt - 1/4 cup
  • Lime Juice - 1 tbsp
  • Salt - to taste 
  • Cilantro - for garnish
  • Butter - 2 tbsp
  • Oil - 2 tblsp


  1. Wash the turkey and cut out boneless skinless pieces out of it. Cut that again into 1 inch thick cubes. 
  2. Apply little salt, red chili powder, coriander powder, kasoori methi, ginger garlic paste, yogurt and lime juice. Let it marinate for atleast 1 hour. Tip :- To keep things simple, use 2 tblsp of tandoori chicken masala powder instead of all the individual spices (any brand is fine).
  3. Shallow fry in little oil and keep it aside. You can also put it in skewers and bake it in the oven. 
  4. Heat some butter in a pan and saute the onions followed by ginger garlic paste, green chili and tomatoes. When all these are nicely sauteed, remove from stove and let it cool a bit.
  5. After it is cool enough to handle, grind everything in a blender/ mixie along with the cashew nuts to make a smooth paste. Pass it through a strainer to get a smooth curry. This is the makhani sauce.
  6. Melt some more butter in the same pan. Add the prepared makhani sauce and cook it for few minutes until the nuts gets cooked.
  7. Next add the cooked turkey pieces, turmeric powder, red chili powder, required salt and tomato ketchup. Cover and let it cook for 10 minutes in medium low flame so the flavours combine nicely.
  8. Finally add crushed kasoori methi and garam masala. Also add the heavy cream, mix everything and let it simmer for few minutes. Switch off.
  9. Garnish with chopped cilantro or some cream and serve with pulav, naan, roti. It goes well with anything.


  • If you do not have heavy cream on hand, substitute with whole milk and butter/cheese.

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 Published by on and last updated on 2017-08-07.