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The Best Exotic Marigold Hotel with Tandoori Chicken

The Best Exotic Marigold Hotel

The Best Exotic Marigold Hotel

The Movie: The Best Exotic Marigold Hotel

One of the highest-grossing movies released in 2012 with a cast of excellent actors, this movie is very much a feel-good movie, based around their desire to find a place to spend their years of retirement where their old age pensions can bring a better lifestyle as well as an element of adventure in India. Secretly, they are all desirous of a ‘late in life’ love interest, even if they don’t realize it until they arrive.

Young manager Sonny (Dev Patel from ‘Slumdog Millionaire’) plays the naïve and inexperienced host who grossly inflated the description of the Marigold Hotel, in order to attract guests. Whilst initial complaints were rife, the group settle into a daily pattern and soon begin to love the hotel, and find attractions between themselves beginning to develop.

This is a delightful movie as it develops and the excellent cast such as Maggie Smith, Judi Dench, Bill Nighy, Penelope Wilton and Tom Wilkinson begin to disclose their pasts and nurture their future relationships.

If you enjoy this movie, be sure to watch the sequel ‘The Second Best Exotic Marigold Hotel’, which features Richard Gere.

Available on: Apple iTunes, Google Play, and Netflix (DVD only)

The Menu: Tandoori Chicken

We love the aromatics and flavor of this particular chicken – it works well if you can marinate it overnight to let the flavors develop. The chicken remains moist and tender – serve with a simple salad of tomatoes, onion, and cucumber, with chopped fresh coriander. Make double the portions you need – it’s great the next day for lunch!

Serves:  4
Preparation Time:  10 minutes plus 2 hours or overnight marinating
Cook Time:  30-35 minutes

Ingredients:

For the chicken

  • 8 boneless and skinless chicken thighs
  • Juice of 1 lemon

For the marinade

  • 1 small pot full fat yogurt (approximately 4oz)
  • 4 large garlic cloves
  • 2inch piece fresh ginger, peeled
  • ½ tsp medium chili powder
  • 1tbsp garam masala
  • 1tsp cumin powder
  • A little vegetable oil

Method:

  1. Prepare the chicken by making fairly deep slits in the meat in order for the marinade to seep into the chicken pieces. 3 or 4 slits will be fine. Place in a bowl and toss the chicken in the lemon juice and set aside for approximately half an hour.
  2. Blitz the marinade ingredients together and pour over the chicken. Massage the marinade into the chicken pieces. Place in the fridge for a minimum of 2 hours or preferably overnight, it makes a difference to the flavor.
  3. You can either bake the chicken in the oven to cook for 30 minutes, or under the grill, turning frequently to prevent burning for around 25 minutes. You should have a little ‘charring’ around the chicken to add flavor to the pieces.
  4. Serve the chicken on lettuce with your side salad and a wedge of lemon to squeeze over. You can either serve one or two thighs or all 4 per person!
  5. Try adding a little cucumber on the side for a lovely cooling effect.

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