Turkey tikka masala

Ingredients:

• 3 tsp coriander seeds
• 3 tsp black peppercorns
• 1.5 tsp cumin seeds
• 3/4 tsp brown mustard seeds
• 4 cloves
• 1 cinnamon stick (10 cm)
• 7 green cardamom pods
• 1/4 teaspoon freshly grated nutmeg
• 1/4 tsp red pepper flakes
• 1 cup plain whole-milk yogurt (not Greek)
• 1 tbsp coarse salt, divided
• 2 turkey thighs, boneless and skinless
• 1/4 cup canola oil, plus extra for greasing the grill pan
• 1 large onion, diced
• 2 tablespoons freshly grated ginger
• 4 cloves of garlic, grated
• 2 fresh red chili peppers, thinly sliced
• 1 can (800 g) canned whole peeled tomatoes, diced
• 1 can (400 g) coconut milk
• 2 tablespoons freshly squeezed lime juice
• Fresh mint and cilantro for sprinkling
• Special equipment: grill pan; popcorn maker (optional)

Preparation:

1. Toast the coriander, black peppercorns, cumin, brown mustard seeds, cloves, and cinnamon stick in a dry cast-iron skillet until fragrant, about 3 minutes (see Note). Grind the toasted spices along with the cardamom pods, nutmeg, and red pepper flakes in a spice grinder, about 1 minute.
2. Fill a 4-quart zip-lock bag with about two-thirds of the spice mixture (about 2 tablespoons plus 2.5 teaspoons), yogurt, 1 teaspoon salt, and the turkey thighs. Seal the bag, massage to coat completely, and refrigerate for 1-3 hours.
3. Place a 12-inch (30 cm) skillet over medium-high heat for 2 minutes. Add the canola oil and, when it begins to shimmer, add the onion and the remaining 2 teaspoons of salt. Cook, stirring occasionally, until the onion begins to brown around the edges, about 8 minutes.
4. Reduce heat to low and add ginger, garlic, and chili. Continue cooking, stirring occasionally, until the onions are evenly caramelized, another 7–8 minutes. Add the remaining spice mixture and tomatoes and cook until softened, 15–20 minutes, stirring every 5 minutes. Add coconut milk and lime juice. Reduce heat and cover.
5. Turkey:
   
   Place a grill pan over medium heat for 5 minutes, then lightly brush with oil. Remove the turkey from the bag, leaving as much yogurt on the meat as possible, and grill until the yogurt is golden brown, about 5 minutes per side. Remove the thighs from the heat and let them rest for 5 minutes before slicing.
6. Add the turkey pieces to the sauce and simmer over medium-low heat, stirring occasionally, until tender, about 20 minutes, being careful not to let the sauce boil, as this may cause the yogurt to curdle.
7. To serve, spoon the turkey in the sauce over basmati or jasmine rice and sprinkle with fresh mint and cilantro.
   
   Note
   The spices can also be toasted in a popcorn machine until fragrant, about 30 seconds.