The Past, Present, and Future Walk Into a Bar. It Was Tense.

Indian Butter Chicken

Past hurts and old injustices have a way of keeping us stuck in our tracks, unable to move forward or experience joy. It can take a radical reboot to get past yesterday. A long shadow may be clouding your future. It's the shadow cast by the pain in your past—the parent who wasn't there, the ex who betrayed you, the boss who humiliated you. Or perhaps you're stuck in place by the unhappy residue of your own bad choices—the job you should have left earlier, the secrets you keep, the doctor's visit you delayed.

It is heart-stoppingly easy to get stuck in the darkness of bad memories. They can become emotional quicksand and exert a strong downward pull on the psyche.

Sometimes the past traps us through unexamined clutter spilling from every tabletop and corner, elbowing out the new and the possible. Or it commandeers your daydreams, obsessively replaying old losses, past injustices, nagging guilts about the sibling you tormented or friend you let down. Perhaps it lives on in litigation of marriage although the divorce is a decade old, or in rage against the parent who belittled you, or at yourself because you once fell for someone else's lies.

The strong urge to right wrongs that can never be erased, to revisit hurt from which you should have been protected, to cling to lost love, to brood, to avenge—these are natural inclinations, to a point and for a time.

But time is up.

It's an axiom of psychology that we are some recombination of all of our yesterdays. To move forward wisely, we are therefore often urged to look back. But there's a point where appreciation and analysis of the past become gum on your psychological shoe. It sticks you in place, impedes forward motion, and, like gum, it doesn't just disappear on its own. You need to do some scraping.

The power to get past the past does not lie primarily with the nature of events themselves. They count a lot, sure. But so do the steps forward a person is willing to take and how much effort he or she is willing to expend to push some emotional rock up, up, and out of the way.

Getting unstuck involves remembering an injury, but reconsidering it from a different, more empathetic perspective. Moving forward may mean reconfiguring a relationship so that you are less giving and more realistic.

But it rarely means cutting off those ties. Think alteration, not amputation. Getting unstuck requires being truthful with yourself about how you feel—still angry, sad, or anxious, even though you wish you weren't—but holding out the possibility that someday you might feel better.

Is there anything you can't get over? Yes and no. You don't get over it, but you might find a different place to put it. You don't forget it, but the thought no longer intrudes. You don't pretend it wasn't bad, but you have a sense that you can heal. We don't get over the past. We get past it.

Indian Butter Chicken

The list of ingredients looks long for this one, but most of it will already be in your pantry. It's just a ton of spices  – which are 100% necessary to get that authentic flavor!

INGREDIENTS

For the chicken marinade:

  • 2 lbs. skinless, boneless chicken
  • ½ cup plain yogurt
  • ½ lemon juiced
  • 1 ½ tablespoon garlic, minced or finely grated
  • 1 tablespoon ginger, grated
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon of salt

For the sauce:

  • 2 tablespoons olive oil
  • 4 tablespoons butter, divided
  • 1 large onion, sliced or chopped
  • 1 ½ tablespoon garlic, minced
  • 1 tablespoon ginger, minced or finely grated
  • 1 ½ teaspoon ground cumin
  • 1 ½ teaspoons garam masala
  • 1 teaspoon ground coriander
  • ½ cup crushed tomatoes
  • ¼ cup tomato paste
  • ½ - 1 teaspoon cayenne pepper (adjust to your taste preference)
  • 1-star anise
  • 1 cinnamon stick
  • 1 ½ teaspoons salt (or to taste)
  • 1 cup of heavy cream
  • 1 tablespoon sugar, optional
  • Cilantro and Greek yogurt for topping

INSTRUCTIONS

  1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for at least an hour (or overnight if time allows). The longer the chicken marinates, the juicier it will be.
  2. 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. Stir in a tablespoon of butter. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
  3. Heat one tablespoon of butter in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
  4. Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin, and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
  5. Add crushed tomatoes, tomato paste, cayenne pepper, and salt. Gently stir in star anise and cinnamon stick. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens.
  6. Remove from heat and take out the star anise and cinnamon stick. Scoop mixture into a blender and blend until smooth. You may need to add a couple of tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.
  7. Pour the puréed sauce back into the pan. Stir the cream and the rest of the butter. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until the chicken is cooked through and the sauce is thick and bubbling.
  8. Garnish with chopped cilantro and Greek yogurt (optional). Serve immediately with rice and fresh garlic naan.

 

Share: