Turkey Tikka Masala

Can we just a get a super cut of me saying Swanson?

Can I get that for my personal use?

Swanson, Swanson, Swanson. [laughs]

[upbeat music]

Hi, it's Sohla El-Waylly

from the Bon Appetit Test Kitchen.

Today with Swanson chicken broth,

we're gonna make some turkey tikka masala.

This tikka masala's dressed up for the holidays.

It's just like the tikka masala

you already know from takeout,

but we're gonna turn it up with some turkey.

So I'm gonna start by preparing the marinade

for the turkey breast.

We're gonna start by peeling some ginger.

Okay, that's peeled enough.

You wanna go against the grain.

It makes it much easier to puree later.

I'm gonna pop it into this little food processor.

And now here I have a head of garlic,

and that's also going in here with the ginger.

The goal is to make the puree as smooth as possible

with as little water added as possible.

So if you have a really good blender,

[blades whirring]

you might not need any water.

[blades whirring]

This puree is gonna go into both our sauce and our marinade.

So now I'm gonna make my spice mix.

So right here, I've got some garam masala.

A little bit of sweet paprika.

Here's a touch of cayenne for heat and turmeric.

So I'm gonna whisk this up.

So now I'm gonna make the marinade.

About a half a cup of Greek yogurt.

I'm just gonna eyeball about a third of this spice mixture.

And I'm gonna add a quarter cup of this ginger garlic paste

that I just made.

Also adding a tablespoon of kosher salt.

Mix this up.

Okay, I'm gonna grab the turkey now.

So you would normally do this with chicken,

but because it's the holidays

and there's turkey everywhere,

why not get these epically large breasts? [laughs]

Go for it.

Just kind of coat the turkey in the spice mixture.

I'm gonna cover this, marinate overnight,

and we will return.

Okay, so the turkey's been marinating overnight.

I'm gonna go grab it.

I'm gonna pop these in the broiler.

So I'm gonna slice up a couple of onions.

Melt a quarter cup of ghee.

Ghee acts just like oil,

but with all the flavor of butter.

And I'm gonna slide in my onions.

We're gonna keep them cooking over this medium high heat

'cause we want them to get brown and frizzled.

And I'm gonna pull my turkey out.

It's gotten some nice color.

And this is gonna add a lot of good flavor

when we add it to the sauce.

And add the remaining ginger garlic paste,

my remaining garam masala,

and it's gonna develop a lot of really good flavor.

And you're gonna see that and you're gonna be like

oh no, it's sticking.

I'm gonna freak out.

Don't worry.

This is exactly what you want and right now,

the Swanson chicken broth is gonna come to the rescue

and deglaze all of this tasty goodness

at the bottom of the pan.

[food sizzling]

It's gonna add a nice extra layer of flavor,

like this long cooked depth.

This is tomato puree.

Now, here's that leftover yogurt

from when we made the marinade earlier

and a touch of cream and sugar.

You can't make tikka masala without cream and sugar.

Everything's gonna get delicious.

So much depth of flavor,

even before adding the turkey

because of the Swanson chicken broth.

The sauce has come up to a simmer

and now I'm going to gently lower the turkey breasts

into the sauce and they're gonna finish cooking in here.

We're gonna continue cooking this at a gentle simmer

for about 45 minutes until the turkey is cooked through.

Our turkey has been simmering now for about 45 minutes.

I'm gonna pull these out now

so I can cut the meat into small bite size pieces.

So now I'm gonna let these turkey breasts cool

for about five minutes.

In the meantime, I'm gonna finish seasoning up the sauce

with a squeeze of lemon juice.

So the Swanson chicken broth

has a lot of seasoning in it already so we might be okay,

but you wanna give it a taste after adding the lemon juice

just to make sure you like where it's at.

Really happy with where that is right there.

So we're good to go.

This is cooled off just a bit

so it's a little easier to handle.

And I'm going to cut the meat off the bone

and I'm gonna go for one inch pieces.

All right, so the turkey's going back into the sauce

and the sauce will get absorbed in the turkey.

And I think we're ready to eat.

So the turkey is warmed through

and I'm gonna finish it up with a little bit of yogurt.

And I'm gonna garnish it with a little bit of cilantro.

Look at that, so festive.

So I really like to serve this with some rice,

warm bread, and some crunchy veg to cool you off.

A little extra yogurt on the side's nice too.

I like to start with a little bit of rice at the bottom,

hunks of turkey, tons of sauce.

A little more yogurt just to help balance out that heat.

There's a lot of spicing going on here.

A little bit of cilantro,

crunchy cucumber.

Radishes are actually my favorite vegetable.

I know it's very strange.

And I love a little bread.

I know it's double carb,

but it's so nice dunking into that flavorful sauce.

There's so much depth of flavor

from all those toasted spices, the frizzled onion,

and of course, the Swanson chicken broth

really bringing it home for us.

So there it is.

It's your new holiday classic,

brought to you by me and Swanson.

We're together in this.