Time for a savoury dish. And a random life story: So, this past Lent I felt I had to cleanse my body of all accumulated badness and decided to give up 3 of my favourite things: alcohol, Nutella and red bull. As these 3 unhealthy items are so easily replaced with worse, I found myself eating more sweets and cakes than usual…… so much for the “cleansing”. Next Lent I should probably omit sweet things in general….. although, that would probably trigger a depression…. lucky I can prescribe medication (ha, kidding, note to self: do not self medicate!). Anyways, having survived Lent physically and psychologically undamaged, a celebration was in order. A friend had given up meat, so we thought MeatLiquor was the perfect venue. Starting with a cocktail called “Game Over” (of which they actually only serve a maximum of two per customer due to ridiculous amounts of alcohol) at 6pm, I already feared the worst for my liver (and brain). 2 burgers and surprisingly buzz-free from the oh so promising “game over” later, we decided to return to a more cost-effective drink: wine. One glass turned into two turned into lets go drink a bottle at yours turned into falling asleep before midnight and waking up the next day with a sudden epiphany of why I gave up alcohol in the first place.

Lucky for me, indian is the one cuisine I thoroughly enjoy without a glass of wine. It just doesn’t match. A cold beer, possibly, but fortunately for me and my Lent endeavours, I don’t like beer. With a craving for indian food and living too far away from any decent indian restaurants which don’t require 45 mins queueing, I decided to make an all time indian favourite – butter chicken – from scratch. Naturally I asked an indian friend if this recipe was somewhat legitimate before buying a zillion ingredients. She approved. I cooked. We (she) generously adjusted the spice levels. Then ate. Verdict: YUM.

Indian Butter Chicken

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