Mother Teresa’s Earthly Birthday

One of the marvels of life today is the ability to communicate across great distances. With the internet, cable news and those people who manage to document EVERYTHING on their cell phones, we are more informed.

I wonder, had Mother Teresa lived two hundred or three hundred years ago, how much of the good she did would we know today? Would someone have managed to jot down her quotes for prosperity? Would her words of wisdom be so wide spread? How long before her soulful eyes and gentle smile would have been instantly recognized?

Indeed, we live in a world filled with miracles. God wants us to be more Christ-like in our relationships with others. And He has provided us with so many examples as to how to accomplish this. There have been saints and prophets and teachers since time began. Today, in the modern world of instant sharing, those examples are everywhere. Oh but if we could all be just a little more like Mother Teresa, how much better would this world be? Happy Heavenly Birthday Saint Teresa of Calcutta.

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Mugh Makhani (Indian Butter Chicken)
Marinated Chicken
1 tablespoon fresh Gingerroot
1/2 cup plain Yogurt
1-1/2 tablespoons Roasted Minced Onion
1 teaspoon Salt
2 teaspoons Garam Masala
1 teaspoon ground Turmeric
1 teaspoons ground Cumin
1 teaspoon Chili Powder
2 lbs boneless Chicken Thighs

Peel and finely mince or grate gingerroot. In a large bowl, mix together the ginger, yogurt, garlic, lemon juice, salt and spices until well-combined.

Cut thighs into 1-inch pieces. Add chicken; marinade and stir well to coat. Cover; refrigerate at least 30 minutes; preferably an hour or more.

Sauce
1/2 Yellow Onion
2 tablespoons Olive Oil
4 tablespoons Ghee (or butter)
1-1/2 teaspoons ground Cumin
1-1/2 teaspoons Garam Masala
1 teaspoon Coriander
1 (14 oz) can Crushed Tomatoes
1 teaspoon Chili Powder
1-1/4 teaspoon Salt
1 cup Heavy Cream
1 tablespoon Sugar
1/2 teaspoon ground Fenugreek, optional

Peel and finely dice the onion.

Heat oil and 2 tablespoons of butter in a large skillet over medium heat. Add chicken; sear 2-3 minutes on each side. Transfer chicken to a plate; set aside.

Heat remaining 2 tablespoons butter in same skillet over medium heat. Add onion; cook 3-4 minutes, scraping up brown bits from the pan as it cooks. Add cumin, garam masala, coriander; cook another minute. Add tomatoes, chili powder and salt; simmer 10-15 minutes over medium-low heat until sauce thickens and has a deep red color.

Add chicken back to skillet; also add cream, sugar and fenugreek. Stir mixture to combine; simmer 8-10 minutes or until chicken is cooked through.

Serve butter chicken with hot cooked basmati rice garnished with cilantro and warm Naan bread.

For Serving
3 cups Cooked Rice
Cilantro for garnish
Naan Bread

Cook rice according to package or use favorite rice recipe. Place rice in a serving bowl. Spoon chicken over the rice. Warm bread, serve alongside. Garnish with cilantro and enjoy.

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Service to others is the rent you pay
For your room here on earth.
Saint Teresa of Calcutta