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Methi Malai Turkey


A creamy herbacious gravy made with methi and cream, perfect for juicy bbq turkey pieces. 


  • 2 cups of leftover turkey meat (from our Masala BBQ Turkey)
  • 1 cup of methi leave (fresh fenugreek leaves) *see note
  • 1 tsp coriander powder
  • 1 tsp garam masala powder
  • 1 tsp salt (or as needed)
  • 1 cup water (reserved)
  • 2 cup of fresh cream
  • 2 tbs oil
  • 1.5 cups of chopped onions
  • 1 small tomato – chopped 
  •  1 inch piece of ginger – chopped 
  • 6 cloves of garlic – chopped 
  • 1 green chilli – chopped (optional)
  • 1012 cashews chopped
  • ½ tsp cumin seeds
  • 1 tbs oil


  1. Wash and chop the methi leaves. Keep these aside.
  2. Make the masala paste: Start by heating the oil in a pan and heat the cumin seeds for 60 seconds.
  3. Add the onions to the pan and continue to saute on a low to medium heat until they turn golden brown. (Approximately 5-7 minutes.)
  4. Then add the cashews, ginger, garlic, and green chili. Cook together for 1-2 minutes, keep stirring so the garlic doesn’t stick and burn. 
  5. Add the tomatoes and cook for another 3 minutes, (or until the tomatoes are soft)
  6. Cool the onion tomato mixture down and grind it to a paste. Keep aside. 
  7. Heat 2 tbs of oil in a clean pan. Add the methi leaves and cook until they wilt. (2-3 minutes).
  8. Add the coriander powder. 
  9. Add the ground tomato and onion paste from step 6, mix everything together and cook on low for two minutes. 
  10. Add in the cream and mix well to combine.
  11. Now add in the turkey pieces and combine. Cook for 2-3 minutes until the meat is warmed through and all the flavours are combined.
  12. Finish with garam masala, stir well, and serve. 


If you can’t find fresh methi, you can substitute with 1/4 cup of dried Kasuri methi, but fresh is preferabble.