This was not exactly what I had in mind when I told 7-year-old to practice cursive… 

Chicken tikka masala

(Adapted from Use Real Butter)

Chicken kebabs:
2 lbs skinless chicken breast, or boneless skinless thigh (cubed)
8 tbs canola oil
6 garlic cloves (minced)
Juice of 2 limes
1/2 tsp ground nutmeg
1/2 tsp ground coriander
1 1/2 tsp paprika
1/2 tsp ground red pepper (cayenne)
1 1/2 tsp salt
1 tsp ground black pepper
4 tbs plain yogurt

Masala:
3 tbsps vegetable oil
2 onion, diced
4 garlic cloves (minced)
1-inch piece of fresh ginger (minced)
2 fully ripe tomato (chopped)
1 tsp cumin seeds
1 tsp ground coriander
2 tsp paprika
1 tsp ground red pepper (cayenne)
1 1/2 tsp salt
1 tsp ground black pepper
3 tsp sugar
2 cinnamon stick (approx 1-inch or 2.5-cm)
4 tbsps butter
1 lime, juice of
1/2 cup heavy cream
6 tbs water

1. Marinate chicken with all ingredients under chicken kebab.
2. Divide into two zip locks and refrigerate over night.
3. Preheat oven to 400 F.
4. Layer chicken on a foil-lined baking sheet.
5. Bake for 8 minutes. Turn chicken pieces over, and bake for another 7 minutes.
6. In a large saucepan, heat 3 tbs canola oil over medium-hight heat.
7. Add chopped onion, garlic, ginger, and cook for about 6-7 minutes.
8. Reduce the heat to medium-low, add chopped tomatoes.
9. Cover and simmer for 4-5 minutes, or until the tomato softens.
10. Add cumin seeds, coriander, paprika, red pepper, salt, black pepper, and sugar.
11. Let the masala simmer uncovered for 5 minutes. Stir frequently.
12. Use a handheld blender to puree until smooth.
13. Return the masala to the saucepan under medium-high heat.
14. Stir in the cinnamon sticks, butter, lime juice, heavy cream, and water.
15. Let it come to boil and reduce heat to medium-low.
16. Add chicken and simmer for 5 minutes.
17. Serve with rice or naan.