Turkey Tikka Masala

1. Toast and Grind Spices

In a skillet over medium heat, toast the coriander seeds, black peppercorns, cumin seeds, brown mustard seeds, and cloves for about 3 to 4 minutes until they're fragrant. Once toasted, grind them along with cardamom pods, ground cinnamon, red pepper flakes, and freshly grated nutmeg in a spice grinder until you have a fine mix.

2. Marinate the Turkey

In a resealable bag, combine half of the spice mix with 1 teaspoon of kosher salt, the turkey thighs, and yogurt. Seal the bag and massage the mixture into the turkey. Refrigerate for at least 30 minutes to let the flavors infuse the meat.

3. Prepare the Onion Base

Heat the canola oil in a sauté pan over medium heat, then add the chopped onion and the remaining teaspoon of salt. Cook the onion for 11 to 12 minutes, stirring occasionally, until it turns golden.

4. Add Aromatics and Tomatoes

Stir in the grated garlic, ginger, and minced chiles. Cook them for about 7 to 8 minutes until they're fragrant. Add the remaining spice mix and the can of diced tomatoes, then let the mixture simmer for 15 to 20 minutes, allowing the flavors to meld.

5. Grill the Turkey

On a preheated grill, cook the turkey thighs for about 5 minutes on each side until they're nicely charred. Let them rest for 5 minutes before chopping them into bite-sized pieces.

6. Finish the Tikka Masala

Add the chopped turkey to the tomato mixture in the sauté pan. Stir in the coconut milk and fresh lime juice, and let everything heat through.

7. Serve

Serve the Turkey Tikka Masala over cooked basmati rice and garnish with fresh mint or cilantro leaves for a burst of freshness.