Our family went to see The Hundred-Foot Journey last week. And let me say, it’s picturesque setting, visually stunning food from beginning to end, and a story centered around the bond between food and families made me inspired and nostalgic. So I came home, ran to the co-op and loaded up on all kinds of Indian spices to make this rich, colorful, absolutely divine Chicken Tikki Masala. Serve it with Basmati rice and Naan bread.
This foodie movie is a feast for the senses and is sure to bring out the epicurean in all of you.
- For the marinade:
- 1 cup plain yogurt
- 2 Tbls. lime juice
- 1 Tbls. garam masala
- 2 tsp. tumeric
- 1 tsp. cumin
- 3 garlic cloves, minced
- 1 Tbls. fresh ginger root, minced
- 1 tsp. salt
- 4 boneless skinless chicken breasts, cut into 1 1/2-inch cubes
- For the masala sauce:
- 1 medium onion, roughly chopped
- 2 cloves garlic, chopped
- 1 1-inch piece peeled ginger root, roughly chopped
- 1 whole red chili, minced
- 2 Tbls. butter
- 3 tsp. garam masala
- 2 large tomatoes, finely chopped
- 1 8-oz can tomato sauce
- 1 cup heavy cream
- salt to taste
- 1/4 cup chopped cilantro
- Mix all marinade ingredients and pour over chicken in a large bowl. Cover with plastic wrap and refrigerate for at least two hours, preferably overnight.
- Cook chicken in a large pan over high heat until nearly cooked through, then transfer to a plate and set aside. You’ll want the chicken to finish cooking in the sauce.
- Combine onion, garlic, ginger, and red chili in a food processor until smooth. Heat the butter in a medium saucepan, then pour in onion mixture. Cook on medium heat for 10 minutes, stirring frequently.
- Add garam masala, tomatoes, and tomato sauce. Lower heat slightly and cook until tomatoes cook down into the sauce, about 15 minutes.
- Add chicken, and cook for another 15 minutes. Add heavy cream, and cook on low to let the sauce thicken, 5-10 minutes.
- Sprinkle with cilantro and serve with basmati rice, naan bread, chopped cilantro and lime wedges.