“Ah, I just love that smell,” my 18-year-old son, Obadiah, said, standing at the stove, searing the chicken we’d marinated for our famous Thanksgiving dish—tikka masala. Hints of ginger, garlic and Indian spices wafted in the air. Tikka masala might be a bit unusual for an American holiday meal, but in our multicultural family, it was the centerpiece.
“I thought I had this down,” he said, “but I’m still not sure how you get all this yogurt off before frying.”
I grabbed a toothpick and said, “Let me show you again.”
I pierced a cube of chicken with my left hand, scraped off the extra marinade using my gloved right hand and returned it to the pan. “You make it look easy, Amma,” Obadiah said, with a smile that reached…