From The Hundred-Foot Journey · 2014 · Reconstructed
Tandoori Chicken
Serve when
Serve it the night Maison Mumbai throws open its doors across the road — music, spice, and colour blasting straight at the silent two-star restaurant opposite.
Before you start
The chicken needs at least 4 hours in its marinade, ideally overnight, before it ever sees the grill — marinate well ahead and just cook it fresh.
Cook-along start: before the movie
In the movie
Theatrical
- ~00:30:53 The Kadam family's restaurant, Maison Mumbai, brings loud, fragrant Indian cooking to a quiet French village — tandoori and curries served across a hundred feet of road from Madame Mallory's Michelin dining room, to her open horror.
The heart of the film is the collision — and eventual embrace — of two food cultures a hundred feet apart. The Kadam family's tandoori and curries are everything Madame Mallory's restaurant is not: bright, spiced, communal, unafraid. The movie's whole journey is toward the moment those two kitchens realize they make each other better.
Ingredients
Method
- Rub the slashed chicken with the lemon juice and a little salt; let it sit 20 minutes.
- Whisk the yogurt with the ginger-garlic paste and all the spices into a thick marinade. Coat the chicken well, working it into the slashes, and marinate at least 4 hours (or overnight).
- Roast in a very hot oven (475°F) or grill over high heat, turning and basting with ghee, until charred at the edges and cooked through — 165°F at the thickest point, near the bone — about 25–30 minutes.
- Finish under a broiler or over open flame for a few minutes to get the smoky tandoor char.
- Serve hot with red onion rings, lemon wedges, and mint chutney — loud and generous, exactly as the Kadams intend it.
Wine pairing
An off-dry Gewürztraminer — find a bottle
Beyond the recipe
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