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.
Ingredients
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
Instructions
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.
