Food and Drinks


One. Butters sulked hardcore while waiting for his father. Although I have been the one who has fed him, walked him, clothed him, and loved him every second, he still sulked.

Two. No one was around to share the chicken tikka masala! All four portions were consumed in one day. I had five pieces of garlic bread to soak up the creamy sauce.

Make sure to have plenty of naan, preferably garlic-flavored naan.

Make sure you make this while your husband is away. You won’t want this to be shared.


1 cup basmati rice

Canola oil, 1 1/2 tablespoons

Cut into 1-inch pieces, 1 1/2 pounds of skinless and boneless chicken thighs

To taste, add Kosher Salt and freshly ground Black Pepper

1/2 medium sweet onion, diced

Three tablespoons of tomato paste

Three cloves garlic, minced

Freshly grated Ginger, 1 Tablespoon

Garam masala, 1 1/2 teaspoons

Chili powder, 1 1/2 teaspoons

Ground turmeric, 1 1/2 teaspoons

One 15-ounce can of tomato sauce

1 cup chicken stock

Half a cup of heavy cream

Fresh cilantro leaves chopped into two tablespoons


According to the package directions, cook rice in a large pan with 2 cups of water. Set aside.

Heat the canola oil over medium heat in a large Dutch oven or stockpot. To taste, season chicken with salt and black pepper. Add the chicken and onions to the stockpot, and cook for 4-5 minutes until golden.

Garam masala (garam, Ginger, chili powder, and turmeric) should be stirred with the tomato paste after a minute.

Add tomato sauce and stock to the pan; season with pepper and salt, according to taste. Bring to a rolling boil, reduce heat, and simmer, stirring frequently, for about 10 minutes.

Add heavy cream and heat for about 1 minute.

Serve immediately with rice and garnished, if you wish, with cilantro.

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