Turkey ke Parche Recipe

Between June 20 and July 6 celebrate turkey dishes at the U.S. Turkey Festival hosted at Farmer’s Basket at Pluck, Hotel Pullman, New Delhi Aerocity to enjoy #TurkeyLoversMonth.

Turkey ke parche

Turkey ke parche h1
Turkey ke parche.


  • 2 tbsp ginger paste
  • 2 tbsp garlic paste
  • 2 tbsp white pepper, freshly ground
  • 2 tbsp cumin seeds black
  • 2 tbsp vegetable oil
  • 1.5 kg turkey breasts boneless, sliced into 2 mm slices
  • 200 ml natural (plain) yogurt (1/2 cup), hung
  • 2 egg whites
  • 400 ml cream (1 cup)
  • 1 tbsp green cardamom ground
  • ½ tbsp mace ground
  • 12-16 green chillies deseeded and chopped
  • 2 large coriander (cilantro) sprigs, chopped
  • Butter melted
  • Salt


  • Add ginger and garlic paste, half of the white pepper, black cumin seeds, and oil to a large shallow dish.
  • Season it with salt and mix well.
  • Add the turkey breasts and coat the mixture evenly.
  • Cover and marinate it in the refrigerator for an hour.
  • Add the yogurt, egg white and cream to another large shallow dish and mix it together to attain a smooth paste.
  • Season the paste with salt and add the remaining white pepper, the ground cardamom, mace, chopped chillies, coriander and mix it well.
  • Put the turkey breasts into this second marinade and turn until they are evenly coated.
  • Cover and allow to marinate in the refrigerator for a couple hours.
  • Preheat the grill to medium heat.
  • Roast the turkey over the grill for 6-7 minutes or until half done.
  • Pour the melted butter over it and roast again on the grill for another 3-4 minutes, or until fully cooked.
  • Transfer the turkey to a plate and serve hot.

Read More:

U.S. Turkey Festival pulls out all the stops in Delhi at Farmers’ Basket at Pluck at Pullman New Delhi Aerocity

Flavours of Turkey find their way to Indian Kitchens