Tandoori Turkey Tenderloin With Ragi Roti And Mint-Cucumber Salad Recipe

About this recipe

An authentic and healthy fusion dish featuring spiced tandoori turkey tenderloin paired with wholesome ragi roti and a refreshing mint-cucumber salad. Perfect for a protein-rich, weight-loss-focused dinner.

Ingredients

• 200 ml Greek Yogurt Smoothie - Mulberry
• - Lemon Juice
• - Red Chilli
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 100g Garam Masala
• 10G Salt
• 500 Gms Organic Sprouted Ragi Flour
• 500 Gms Buckwheat Flour
• 500g Cucumber
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• - Red Onion Powder 50gm
• 250 Ml Selektia Tartufi Extra Virgin Olive Oil
• 50 g Cumin Powder
• 200 g Black Salt

Instructions

1. Step 1: Prepare the marinade by mixing Greek yogurt, Kashmiri red chili powder, turmeric powder, coriander powder, garam masala, ginger-garlic paste, lemon juice, and salt in a bowl.
2. Step 2: Add the turkey tenderloin to the marinade and ensure it is evenly coated. Cover and refrigerate for at least 30 minutes (or up to overnight for deeper flavor).
3. Step 3: Preheat the oven to 200°C and line a baking tray with foil. Place the marinated turkey tenderloin on the tray and bake for 20-25 minutes, turning halfway, until fully cooked and slightly charred.
4. Step 4: While the turkey cooks, prepare the ragi roti by combining ragi flour, whole wheat flour, and a pinch of salt. Gradually add warm water and knead into a soft, pliable dough. Divide into 4 equal balls.
5. Step 5: Roll out each ball into a thin roti on a lightly floured surface. Cook on a hot tawa (griddle) over medium heat for about 1-2 minutes on each side until puffed and slightly browned.
6. Step 6: For the salad, mix cucumber, mint leaves, red onion, olive oil, roasted cumin powder, black salt, and a squeeze of lemon juice in a bowl. Toss well and set aside.
7. Step 7: Serve the tandoori turkey tenderloin with warm ragi roti and mint-cucumber salad on the side.