This recipe was inspired by my partnership with the new DreamWorks film “The Hundred Foot Journey”.
I think if you forced me to name my favorite cuisine, it would probably be Indian.
Growing up, my best friend was from Pakistan and her house always smelled so spicy and delicious. I can remember walking in and telling her mom how good it smelled and she said, “Oh, I’m just making lasagna!” But it was like no other lasagna I’ve ever had in my life because she’d taken all these spices I wasn’t familiar with and turned into her own creation. Anytime I walk into a Middle Eastern market nowadays, I feel like I’m 10 years old again, hanging out at my BFF’s house after school.
But anyway, Indian food is very similar to the Pakistani food my best friend’s mom cooked for us and it’s a lot easier to find an Indian restaurant than it is to find a Pakistani one so Indian food has become my favorite.
Chicken Tikka Masala is one of my favorites Indian dishes – even my kids love it! It is basically chunks of chicken that’s marinated in spicy yogurt and then grilled. Then you mix up a spicy, creamy, delicious sauce and serve it all over rice or with fresh naan bread. It’s so good!
As I mentioned, this recipe was inspired by the new DreamWorks film “The Hundred Foot Journey” which comes out August 8! If you haven’t seen the previews, it’s about a French restaurant and an Indian restaurant and the people that work in the two restaurants. Some of my favorite movies are food-centric so you know I am pretty excited to see The Hundred Foot Journey. I’m pretty excited about it.
Make sure you follow me around the internet!
- 1 cup plain yogurt
- 1 tablespoons lemon juice
- 2 teaspoons ground cumin
- ½ teaspoon cinnamon
- 1 teaspoon cayenne pepper
- 2 teaspoons fresh ginger minced
- salt and pepper to taste
- 1 pound boneless skinless chicken breasts cut into chunks
- 1 tablespoon coconut oil
- 2 garlic cloves minced
- 1 jalapeno minced (use less if you don’t love spiciness)
- 1 teaspoon ground coriander
- 1 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 8 ounce can tomato sauce
- 1 cup full-fat coconut milk from a can in Asian section of supermarket
- salt and pepper to taste
- cilantro for garnish
- rice for serving
If using bamboo skewers, soak them for about 30 minutes. If using metal, no need to do anything!
Whisk together yogurt, lemon juice, cumin, cinnamon, cayenne, ginger, and salt and pepper until smooth. Stir in the chunks of chicken. Cover and refrigerate for at least an hour.
When ready to cook, heat a grill to medium-high heat and lightly oil the grate. Thread the chicken onto the skewers; cook until the juices run clear, turning every 3 or 4 minutes. Set aside.
Heat coconut oil over medium heat in a large skillet. Add garlic and jalapeno and cook until the garlic is fragrant, less than a minute. Add the spices and tomato sauce; stir until combined. Whisk in coconut milk and check to see if it needs salt and pepper. Put the cooked chicken into the sauce, cover, and simmer for about 15 minutes or until the sauce has thickened slightly.
Serve hot, over rice with cilantro to garnish.