The past couple weeks have seen a steep decline in my motivation to cook every night.

We’ve been focusing so much on projects around the house, and I’ve been so exhausted, that when it comes to dinner time, I’m ready for ordering out burritos or pelmeni. Not that babies are known to run on schedule, but we’re looking at T minus 5 weeks at this point, so I know I can survive.

Indian Butter Chicken | Things I Made Today

When I do feel like cooking, I’m making large batches of stews and curries that reheat well and will last us a couple of days. This particular dish, Indian butter chicken, is one that I first saw a couple months back in the New York Times Magazine. The description of the flavors and spices, all melding together in a large pot over the course of an hour, instantly appealed to me. Indian Butter Chicken | Things I Made Today

As the article describes, this dish is the General Tso’s of Indian food. It’s composition changes with time and with each cook, but the main elements are the same. You marinate chicken in a yogurt and spice infused sauce, then cook it down in a stew of butter, tomatoes, onions, and ginger.

Once you’ve got the ingredients in the pot, it’s easy to step back and relax. Since we lack any proper seating in our kitchen, I typically hoist myself up on the countertop in the corner, and kindly ask Jason to stir here and turn down the heat there. He’s also in charge of bringing over a wooden spoon with just a tiny taste of the sauce coming together throughout the cooking process. This is how we manage.

Indian Butter Chicken | Things I Made Today

Relaxing got them best of me while making this dish, and I didn’t feel like jumping off my ledge to take any photos as the dish cooked, so you get just the finished product. Just add basmati rice or na’an, or both.

Indian Butter Chicken
Recipe type: Main Dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1½ cups full fat greek yogurt
  • 2 tablespoons lemon juice
  • 1½ tablespoons ground turmeric
  • 2 tablespoons garam masala
  • 2½ tablespoons ground cumin
  • 3 lbs chicken thighs
  • ½ cup (1 stick) unsalted butter
  • 4 teaspoons canola oil
  • 2 yellow onions, chopped
  • 4 garlic cloves, minced
  • 3 tablespoons ginger, minced
  • 1 cinnamon stick
  • 2 medium size tomatoes, diced
  • 2 red chiles, seeded and diced
  • kosher salt to taste
  • ⅔ cup chicken stock
  • 1½ cup cream
  • 1½ teaspoons tomato paste
  • 3 tablespoons ground almonds
  • ½ bunch cilantro leaves
  1. In a large bowl, whisk together yogurt, lemon juice, turmeric, garam masala, and cumin. Add chicken to bowl and coat with marinade. Cover and refrigerate for at least 4 hours.
  2. In a large heavy bottomed saucepan, melt butter and oil until it starts to foam. Add onions and cook until translucent. Add in garlic and ginger and cook until onions start to brown.
  3. Add cinnamon stick, tomatoes, chiles, and salt. Cook until chiles are soft, about 10 minutes.
  4. Add chicken and all marinade from bowl and cook for 5 minutes. Stir in stock, bring to a boil, then lower heat and simmer, uncovered, for 30 minutes.
  5. Stir in cream and tomato paste and continue to simmer for an additional 15 minutes. Check that chicken is cooked through, then remove from heat.
  6. Stir in almonds and garnish with cilantro before serving.

Recipe adapted from New York Times Magazine.

I like salads that are hearty enough to make up an entire meal.

This is certainly one of those. When it comes to throwing it all together, I like to go big. Make enough for six servings and eat it for lunch throughout the week.

Hearty Kale, Apple, and Pancetta Salad with Walnuts | Things I Made Today

That’s what we’ve been working on the past couple of days, and the best thing with a salad like this is it only gets better the longer it sits. The flavors meld together and taste even richer as each day passes. I realize that there is a limit on this, but you can easily go a week. read the rest »

Looking for a dessert to impress your family on Christmas?

Here you go. This is the one. It’s got it all: tart apples, a creamy almond paste, and just the right amount of booze.

Apple Almond Tart | Things I Made Today

Calvados, the alcohol of choice in this recipe, is a French brandy produced mainly in the northern regions of France. Two years ago, during our trip to Normandy, we sampled quite a bit of it in it’s natural surroundings. read the rest »