Let’s hear it for the weekend. Any song,artist, or band that has the weekend in it. You can also use gifs. Have you ever thought about how many songs with weekend in the title have been written? This list ranks the best songs with weekend in the name, regardless of genre. Most of the tracks listed here are songs about the weekend, but almost all of them have different lyrical interpretations, despite the commonality of having the word weekend in the title.
How much exercise do you get, don’t count the 12 oz. curls. I for one believe in a exercise plan. I became more serious after my open heart surgery. I walk five days a week. Also I have a weight lifting program I follow three days a week.
I don’t jog and I don’t jump rope. So how about you?
The MC home goes Patriotic. If your new here, the MC home gets decorated on a regular basis. Nothing drastic or expensive. Simple and hopefully pleasing to the eyes. As always, my wife does the decorating and I take the pictures. You’ll see more Pewter was used. gone are the brass candles.
CDC has declared that it’s no longer necessary for Californians to wear socks with their sandals. It doesn’t protect you from COVID-19. But seriously folks. Who will be the first to admit that they wear socks with their sandals?
For some reason, that was always the thing in California. Especially in the San Francisco and Sacramento . So fess up. Are you a sandal-sock wearer?
Chicken Tikka Masala is creamy and easy to make right at home in one pan with simple ingredients! Full of incredible flavours, it rivals any Indian restaurant! Aromatic golden chicken pieces in an incredible creamy curry sauce, this Chicken Tikka Masala recipe is one of the best you will try!
Prep: 15mins
Cook: 30mins
Total: 45mins
Serves: 2
Ingredients
For the chicken marinade:
11.2oz(800g) boneless and skinless chicken thighscut into bite-sized pieces
0.4cupplain yogurt
0.6tablespoonsminced garlic
0.4tablespoonginger
0.8teaspoonsgaram masala
0.4teaspoonturmeric
0.4teaspoonground cumin
0.4teaspoonKashmiri chili(or 1/2 teaspoon ground red chili powder)
0.4teaspoonof salt
For the sauce:
0.8tablespoonsof vegetable/canola oil
0.8tablespoonsbutter
0.8smallonions(or 1 large onion) finely diced
0.6tablespoonsgarlicfinely grated
0.4tablespoongingerfinely grated
0.6teaspoonsgaram masala
0.6teaspoonsground cumin
0.4teaspoonturmeric powder
0.4teaspoonground coriander
5.6oz(400g) tomato puree(tomato sauce/Passata)
0.4teaspoonKashmiri chili (optional for colour and flavour)
0.4teaspoonground red chili powder(adjust to your taste preference)
0.4teaspoonsalt
0.5cupsof heavy or thickened cream(use evaporated milk for lower calories)
0.4teaspoonbrown sugar
0.1cupwaterif needed
1.6tablespoonsFresh cilantro or corianderto garnish
Instructions
In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.