Merrilees shows us turkey is just as tasty in the summer, sliced and served with her favourite Indian flavours.


  • 4 tbsp Greek Yoghurt

  • 2 tsp garam masala

  • 2 tsp garlic, grated

  • 2 tsp ginger, grated

  • 1 tsp mustard seeds

  • 400g / 14oz free-range turkey escalope, julienned

  • 2 tbsp sunflower oil or ghee

  • 1 onion finely sliced

  • To serve:

  • 4 chapatis or rotis

  • 2 tbsp Greek yoghurt

  • 2 tbsp mango chutney

  • Handful coriander leaves


  • 1.

    Mix the yoghurt, garam masala, garlic and ginger in a bowl, add the turkey and mix really well.

  • 2.

    Allow to marinate for a least two hours or preferably overnight.

  • 3.

    Heat the sunflower oil or ghee in a wok. Add the onions and cook until beginning to caramelise.

  • 4.

    Then add the mustard seeds.

  • 5.

    When the mustard seeds begin to pop, add the turkey and plenty of seasoning. Cook rapidly over a high heat for about 2-3 minutes. Meanwhile heat your chapatis or rotis.

  • 6.

    To serve, divide the mixture between the four chapattis or rotis, spoon over a little yoghurt and mango chutney. Finish with a few leaves of coriander.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 272kj
  • Fat Total 14g
  • Saturated Fat 3g
  • Protein 24g
  • Carbohydrate 12g
  • Sugar 8g
  • Sodium 133mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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