The Hundred-Foot Journey–Chicken Tikka Masala

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.


Chicken Tikka Masala


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.



Crop Share Cooking–Beet Salad With Arugula, Walnuts, and Goat Cheese

My girlfriend and I split a crop share this summer.  It comes every Tuesday evening overflowing with bags off fresh produce to prepare.  It’s a fun challenge to figure out what to make with all these goodies.  This week I had an abundance of beets and arugula so I made this simple and delicious salad with all these super foods.

One of my favorite combos is beets and goat cheese.  Something about the sweetness of the beets together with slightly acidic, pithy taste of the goat cheese creates a perfect flavor balance. Add the slight crunch of the toasted walnuts and now we’re talking.  This dish is packed with an anti-oxidant punch.

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What To Make When…Your Hosting the Team—-Basil Pesto Chicken

We’ve been off the grid for a couple weeks enjoying family vacation in sunny California.  Our last night we ate at Micelis; Hollywoods oldest Italian restaurant.  The wait staff and piano player belted it out while we sipped Chianti and enjoyed amazing food and ambiance.  The Pesto Pasta was a standout for all of us, especially our kids.  So I thought this would be a great alternative to spaghetti and pizza when hosting a big group.   And, with Basil so abundant during the summer months, It’s  a great way to put it to use.

Feed lots of hungry kids.  Add some pasta, garlic bread, and a salad to complete your meal.

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A-Maizing-Charred Corn Salad With Cotija & Buttermilk

We celebrated our anniversary at one of our favorite restaurants, 112 Eatery, a few weeks ago.  We had this incredible charred corn salad w/ cotija & buttermilk and it was one of the best corn-anythings I’ve tasted.  I re-created a similar version here and it worked.  I will never boil corn again.  I kept the buttermilk dressing on the side so others could add it if they liked.

This is a perfect summer side or potluck dish for when corn is at its peak.


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