Jul 04, 2017 I spent my weekend with my sister, who came to visit from Calgary. We spent three glorious days splashing in the pool, making sand castles at the beach, and wandering around the aquarium with the little ones. Also eating. Lots of eating. I know she will be disappointed when she reads this that I didn’t make it again for her while she was here – she would definitely love it. I didn’t set out for the recipe to taste like butter chicken, but it definitely does and it’s definitely delicious. Juicy grilled chicken mopped with a delicious yogurty, tomatoey, spiced sauce. Just toss all of the marinade ingredients in a blender or food processor and let the appliance do all the work. A long soak really benefits the flavour, so try to start in the morning (or the night before) for the most delicious results. I love these kinds of recipes for entertaining – the ones where the actual preparation is done in advance, so you aren’t scrambling in the kitchen when your friends arrive. It’s also a great family-meal strategy. I find it a big stress reliever to have a meal mostly prepped when you have angry little hungry monsters as soon as five o’clock rolls around. (If I dare linger at the playground until 4:30 and have nothing prepared in advance for dinner, I will have a stomping, whining four-year-old and a screaming, leg-clinging one-and-a-half-year-old to manage while I’m creating a veritable bomb scene in the kitchen, trying to turn out a meal before total meltdown occurs.) If you don’t have cardamom, you can just leave it out. Each of the spices add a layer of flavour in Indian dishes, but that doesn’t mean it won’t be delicious if you drop one.
