Indian Butter Chicken

A decadent and creamy version of your favourite butter chicken that is cooked in only one pan! This is served with flavourful basmati rice.

My favourite indian restaurant here is named Saffron, for obvious reasons after the flavourful spice, and it absolutely delicious. It’s for the special occasions where you just have to indulge in exquisite food; my birthday, my graduation, my dad’s birthday, lunch with the Mr, a random law school lunch, and that time we just had to have indian food ordered at home.

It’s pretty amazing. It made me realise how much I love Indian food, and just how many memories great meals can create. I’ve been craving anything with indian spices and coconut for ages now, in a desperate attempt to recreate one of these meals at home. Here’s the thing though; it’s pretty much on the heavy side as all indians meals are, resulting in an immediate nap thereafter.

In walks this Indian butter chicken through the door.

This meal provides with you ALL the flavour, creaminess and fullness of your typical indian restaurant meal minus the over-full feeling. The Mr. and my family all said it tasted just like the food we order at Saffron, which since I used to eat the leftovers of Saffron’s food for a midnight snack, I take as a high compliment.

Umm, don’t tell anyone I said that.

The recipe is so easy, and while it can easily be made crockpot style by mixing everything together and cooking for about 5 hours, I made it instantly in 30 minutes.

The sauce is a mix of garam masala, coconut milk and tomato paste, which creates a delicious creamy and insanely flavourful sauce that turns your kitchen into your favourite Indian restaurant immediately. Everything comes together so easy that I wouldn’t mind making this as a weekly staple. T

he coconut milk replaces the typical addition of heavy cream, and I know what you’re thinking, where is the butter ?! Yes, I just did that, I nixed it totally, because you actually don’t need it in this recipe. The coconut milk is that creamy and provides a variety of flavours. On a separate note,please, indulge my weirdness and taste a bit of garam masala in your palm. No, not a tablespoon! Literally a pinch, and it will put you right in the mood. How did I not have garam masala before this?! It is packed with so much flavour that I want to make Indian food every single day for the rest of my life.

Serve this over well flavoured basmati rice (recipe below) and homemade whole wheat naan bread , candlelight and some wine (a must) and you can pretty much tell everyone you went to your favourite Indian restaurant this Friday.

Friday night, booked.

If you liked this Indian Butter Chicken, you need to make this Whole-Wheat Naan Bread to go with it!

Check out all my dinner recipes !

Ingredients

Butter Chicken:

• 1 1/2 tablespoons coconut oil
• 4 tsp garam masala
• 1 tsp ground ginger
• 1/2 tsp chilli powder
• 1 tsp of curry powder
• 1 small onion diced
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon ground black pepper
• 14 oz coconut milk
• 1 can , 6 oz tomato paste
• 2 1/2 tablespoons whole wheat flour
• 2 pounds chicken breasts , chopped into bite size pieces

Basmati Rice:

• 2 cups basmati rice
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1/2 teaspoon garam masala , optional
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 tbsp butter

Instructions

• In a large pan over medium high heat, heat the coconut oil. Add the onions and sauté for about 4 minutes until translucent.
• While this is cooking, mix the 2 teaspoons of the garam masala, ground ginger, chill powder, and the curry powder together. Add this to the sautéed onions and cook for about 30 seconds.
• Stir in the coconut milk tomato paste and the whole wheat flour, stirring for about 15 seconds to incorporate everything.
• Bring the mixture to a boil and then reduce to a simmer and cook together for about 5 minutes, allowing the mixture to thicken.
• Add the chicken, covering it with the sauce. The chicken will reduce the flavouring of the sauce, so add the remaining garam masala and salt and pepper.
• Bring the mixture to a boil one more time, and then reduce to medium heat for 8 minutes until the chicken has cooked.
• Reduce the heat to simmer when the chicken has cooked, and allow to sit in the sauce for 10 more minutes to allow the flavours to soak into the chicken.
• Garnish with parsley or cilantro and serve with basmati rice and homemade whole wheat naan .

Basmati Rice

• Place rice in large non-stick pot and cover with cool water. Allow rice to soak 30 minutes to remove starch. Drain the rice through a large mesh strainer then rinse with cool water for 30 seconds to remove the excess starch. Also rinse out the pot.
• Return the rice to the pot and add enough water to cover the rice by at least 1 inch. Cover and bring to a full boil on high heat, keeping a watch on the rice so that it doesn’t boil over or begin to burn.
• Remove the lid when the water has boiled and allow to boil for 2 minutes uncovered, checking the rice. Turn off the heat and drain the rice in a strainer. Pour the rice back into the pot and return it to the burner with the heat off.
• Add the butter and the spices and salt. Turn to coat all for the rice. Cover and allow to sit 5-10 minutes – optional but makes such a big difference with flavour. Stir gently and serve.

Notes

A decadent and creamy version of your favourite butter chicken that is cooked in only one pan! This is served with flavourful basmati rice.

My favourite indian restaurant here is named Saffron, for obvious reasons after the flavourful spice, and it absolutely delicious. It’s for the special occasions where you just have to indulge in exquisite food; my birthday, my graduation, my dad’s birthday, lunch with the Mr, a random law school lunch, and that time we just had to have indian food ordered at home.

It’s pretty amazing. It made me realise how much I love Indian food, and just how many memories great meals can create. I’ve been craving anything with indian spices and coconut for ages now, in a desperate attempt to recreate one of these meals at home. Here’s the thing though; it’s pretty much on the heavy side as all indians meals are, resulting in an immediate nap thereafter.

In walks this Indian butter chicken through the door.

This meal provides with you ALL the flavour, creaminess and fullness of your typical indian restaurant meal minus the over-full feeling. The Mr. and my family all said it tasted just like the food we order at Saffron, which since I used to eat the leftovers of Saffron’s food for a midnight snack, I take as a high compliment.

Umm, don’t tell anyone I said that.

The recipe is so easy, and while it can easily be made crockpot style by mixing everything together and cooking for about 5 hours, I made it instantly in 30 minutes.

The sauce is a mix of garam masala, coconut milk and tomato paste, which creates a delicious creamy and insanely flavourful sauce that turns your kitchen into your favourite Indian restaurant immediately. Everything comes together so easy that I wouldn’t mind making this as a weekly staple. T

he coconut milk replaces the typical addition of heavy cream, and I know what you’re thinking, where is the butter ?! Yes, I just did that, I nixed it totally, because you actually don’t need it in this recipe. The coconut milk is that creamy and provides a variety of flavours. On a separate note,please, indulge my weirdness and taste a bit of garam masala in your palm. No, not a tablespoon! Literally a pinch, and it will put you right in the mood. How did I not have garam masala before this?! It is packed with so much flavour that I want to make Indian food every single day for the rest of my life.

Serve this over well flavoured basmati rice (recipe below) and homemade whole wheat naan bread , candlelight and some wine (a must) and you can pretty much tell everyone you went to your favourite Indian restaurant this Friday.

Friday night, booked.

If you liked this Indian Butter Chicken, you need to make this Whole-Wheat Naan Bread to go with it!

Check out all my dinner recipes !

Ingredients

Butter Chicken:

• 1 1/2 tablespoons coconut oil
• 4 tsp garam masala
• 1 tsp ground ginger
• 1/2 tsp chilli powder
• 1 tsp of curry powder
• 1 small onion diced
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon ground black pepper
• 14 oz coconut milk
• 1 can , 6 oz tomato paste
• 2 1/2 tablespoons whole wheat flour
• 2 pounds chicken breasts , chopped into bite size pieces

Basmati Rice:

• 2 cups basmati rice
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1/2 teaspoon garam masala , optional
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 tbsp butter

Instructions

• In a large pan over medium high heat, heat the coconut oil. Add the onions and sauté for about 4 minutes until translucent.
• While this is cooking, mix the 2 teaspoons of the garam masala, ground ginger, chill powder, and the curry powder together. Add this to the sautéed onions and cook for about 30 seconds.
• Stir in the coconut milk tomato paste and the whole wheat flour, stirring for about 15 seconds to incorporate everything.
• Bring the mixture to a boil and then reduce to a simmer and cook together for about 5 minutes, allowing the mixture to thicken.
• Add the chicken, covering it with the sauce. The chicken will reduce the flavouring of the sauce, so add the remaining garam masala and salt and pepper.
• Bring the mixture to a boil one more time, and then reduce to medium heat for 8 minutes until the chicken has cooked.
• Reduce the heat to simmer when the chicken has cooked, and allow to sit in the sauce for 10 more minutes to allow the flavours to soak into the chicken.
• Garnish with parsley or cilantro and serve with basmati rice and homemade whole wheat naan .

Basmati Rice

• Place rice in large non-stick pot and cover with cool water. Allow rice to soak 30 minutes to remove starch. Drain the rice through a large mesh strainer then rinse with cool water for 30 seconds to remove the excess starch. Also rinse out the pot.
• Return the rice to the pot and add enough water to cover the rice by at least 1 inch. Cover and bring to a full boil on high heat, keeping a watch on the rice so that it doesn’t boil over or begin to burn.
• Remove the lid when the water has boiled and allow to boil for 2 minutes uncovered, checking the rice. Turn off the heat and drain the rice in a strainer. Pour the rice back into the pot and return it to the burner with the heat off.
• Add the butter and the spices and salt. Turn to coat all for the rice. Cover and allow to sit 5-10 minutes – optional but makes such a big difference with flavour. Stir gently and serve.

Notes

A decadent and creamy version of your favourite butter chicken that is cooked in only one pan! This is served with flavourful basmati rice.

My favourite indian restaurant here is named Saffron, for obvious reasons after the flavourful spice, and it absolutely delicious. It’s for the special occasions where you just have to indulge in exquisite food; my birthday, my graduation, my dad’s birthday, lunch with the Mr, a random law school lunch, and that time we just had to have indian food ordered at home.

It’s pretty amazing. It made me realise how much I love Indian food, and just how many memories great meals can create. I’ve been craving anything with indian spices and coconut for ages now, in a desperate attempt to recreate one of these meals at home. Here’s the thing though; it’s pretty much on the heavy side as all indians meals are, resulting in an immediate nap thereafter.

In walks this Indian butter chicken through the door.

This meal provides with you ALL the flavour, creaminess and fullness of your typical indian restaurant meal minus the over-full feeling. The Mr. and my family all said it tasted just like the food we order at Saffron, which since I used to eat the leftovers of Saffron’s food for a midnight snack, I take as a high compliment.

Umm, don’t tell anyone I said that.

The recipe is so easy, and while it can easily be made crockpot style by mixing everything together and cooking for about 5 hours, I made it instantly in 30 minutes.

The sauce is a mix of garam masala, coconut milk and tomato paste, which creates a delicious creamy and insanely flavourful sauce that turns your kitchen into your favourite Indian restaurant immediately. Everything comes together so easy that I wouldn’t mind making this as a weekly staple. T

he coconut milk replaces the typical addition of heavy cream, and I know what you’re thinking, where is the butter ?! Yes, I just did that, I nixed it totally, because you actually don’t need it in this recipe. The coconut milk is that creamy and provides a variety of flavours. On a separate note,please, indulge my weirdness and taste a bit of garam masala in your palm. No, not a tablespoon! Literally a pinch, and it will put you right in the mood. How did I not have garam masala before this?! It is packed with so much flavour that I want to make Indian food every single day for the rest of my life.

Serve this over well flavoured basmati rice (recipe below) and homemade whole wheat naan bread , candlelight and some wine (a must) and you can pretty much tell everyone you went to your favourite Indian restaurant this Friday.

Friday night, booked.

If you liked this Indian Butter Chicken, you need to make this Whole-Wheat Naan Bread to go with it!

Check out all my dinner recipes !

Ingredients

Butter Chicken:

• 1 1/2 tablespoons coconut oil
• 4 tsp garam masala
• 1 tsp ground ginger
• 1/2 tsp chilli powder
• 1 tsp of curry powder
• 1 small onion diced
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon ground black pepper
• 14 oz coconut milk
• 1 can , 6 oz tomato paste
• 2 1/2 tablespoons whole wheat flour
• 2 pounds chicken breasts , chopped into bite size pieces

Basmati Rice:

• 2 cups basmati rice
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1/2 teaspoon garam masala , optional
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 tbsp butter

Instructions

• In a large pan over medium high heat, heat the coconut oil. Add the onions and sauté for about 4 minutes until translucent.
• While this is cooking, mix the 2 teaspoons of the garam masala, ground ginger, chill powder, and the curry powder together. Add this to the sautéed onions and cook for about 30 seconds.
• Stir in the coconut milk tomato paste and the whole wheat flour, stirring for about 15 seconds to incorporate everything.
• Bring the mixture to a boil and then reduce to a simmer and cook together for about 5 minutes, allowing the mixture to thicken.
• Add the chicken, covering it with the sauce. The chicken will reduce the flavouring of the sauce, so add the remaining garam masala and salt and pepper.
• Bring the mixture to a boil one more time, and then reduce to medium heat for 8 minutes until the chicken has cooked.
• Reduce the heat to simmer when the chicken has cooked, and allow to sit in the sauce for 10 more minutes to allow the flavours to soak into the chicken.
• Garnish with parsley or cilantro and serve with basmati rice and homemade whole wheat naan .

Basmati Rice

• Place rice in large non-stick pot and cover with cool water. Allow rice to soak 30 minutes to remove starch. Drain the rice through a large mesh strainer then rinse with cool water for 30 seconds to remove the excess starch. Also rinse out the pot.
• Return the rice to the pot and add enough water to cover the rice by at least 1 inch. Cover and bring to a full boil on high heat, keeping a watch on the rice so that it doesn’t boil over or begin to burn.
• Remove the lid when the water has boiled and allow to boil for 2 minutes uncovered, checking the rice. Turn off the heat and drain the rice in a strainer. Pour the rice back into the pot and return it to the burner with the heat off.
• Add the butter and the spices and salt. Turn to coat all for the rice. Cover and allow to sit 5-10 minutes – optional but makes such a big difference with flavour. Stir gently and serve.

Notes

A decadent and creamy version of your favourite butter chicken that is cooked in only one pan! This is served with flavourful basmati rice.

My favourite indian restaurant here is named Saffron, for obvious reasons after the flavourful spice, and it absolutely delicious. It’s for the special occasions where you just have to indulge in exquisite food; my birthday, my graduation, my dad’s birthday, lunch with the Mr, a random law school lunch, and that time we just had to have indian food ordered at home.

It’s pretty amazing. It made me realise how much I love Indian food, and just how many memories great meals can create. I’ve been craving anything with indian spices and coconut for ages now, in a desperate attempt to recreate one of these meals at home. Here’s the thing though; it’s pretty much on the heavy side as all indians meals are, resulting in an immediate nap thereafter.

In walks this Indian butter chicken through the door.

This meal provides with you ALL the flavour, creaminess and fullness of your typical indian restaurant meal minus the over-full feeling. The Mr. and my family all said it tasted just like the food we order at Saffron, which since I used to eat the leftovers of Saffron’s food for a midnight snack, I take as a high compliment.

Umm, don’t tell anyone I said that.

The recipe is so easy, and while it can easily be made crockpot style by mixing everything together and cooking for about 5 hours, I made it instantly in 30 minutes.

The sauce is a mix of garam masala, coconut milk and tomato paste, which creates a delicious creamy and insanely flavourful sauce that turns your kitchen into your favourite Indian restaurant immediately. Everything comes together so easy that I wouldn’t mind making this as a weekly staple. T

he coconut milk replaces the typical addition of heavy cream, and I know what you’re thinking, where is the butter ?! Yes, I just did that, I nixed it totally, because you actually don’t need it in this recipe. The coconut milk is that creamy and provides a variety of flavours. On a separate note,please, indulge my weirdness and taste a bit of garam masala in your palm. No, not a tablespoon! Literally a pinch, and it will put you right in the mood. How did I not have garam masala before this?! It is packed with so much flavour that I want to make Indian food every single day for the rest of my life.

Serve this over well flavoured basmati rice (recipe below) and homemade whole wheat naan bread , candlelight and some wine (a must) and you can pretty much tell everyone you went to your favourite Indian restaurant this Friday.

Friday night, booked.

If you liked this Indian Butter Chicken, you need to make this Whole-Wheat Naan Bread to go with it!

Check out all my dinner recipes !

Ingredients

Butter Chicken:

• 1 1/2 tablespoons coconut oil
• 4 tsp garam masala
• 1 tsp ground ginger
• 1/2 tsp chilli powder
• 1 tsp of curry powder
• 1 small onion diced
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon ground black pepper
• 14 oz coconut milk
• 1 can , 6 oz tomato paste
• 2 1/2 tablespoons whole wheat flour
• 2 pounds chicken breasts , chopped into bite size pieces

Basmati Rice:

• 2 cups basmati rice
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1/2 teaspoon garam masala , optional
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 tbsp butter

Instructions

• In a large pan over medium high heat, heat the coconut oil. Add the onions and sauté for about 4 minutes until translucent.
• While this is cooking, mix the 2 teaspoons of the garam masala, ground ginger, chill powder, and the curry powder together. Add this to the sautéed onions and cook for about 30 seconds.
• Stir in the coconut milk tomato paste and the whole wheat flour, stirring for about 15 seconds to incorporate everything.
• Bring the mixture to a boil and then reduce to a simmer and cook together for about 5 minutes, allowing the mixture to thicken.
• Add the chicken, covering it with the sauce. The chicken will reduce the flavouring of the sauce, so add the remaining garam masala and salt and pepper.
• Bring the mixture to a boil one more time, and then reduce to medium heat for 8 minutes until the chicken has cooked.
• Reduce the heat to simmer when the chicken has cooked, and allow to sit in the sauce for 10 more minutes to allow the flavours to soak into the chicken.
• Garnish with parsley or cilantro and serve with basmati rice and homemade whole wheat naan .

Basmati Rice

• Place rice in large non-stick pot and cover with cool water. Allow rice to soak 30 minutes to remove starch. Drain the rice through a large mesh strainer then rinse with cool water for 30 seconds to remove the excess starch. Also rinse out the pot.
• Return the rice to the pot and add enough water to cover the rice by at least 1 inch. Cover and bring to a full boil on high heat, keeping a watch on the rice so that it doesn’t boil over or begin to burn.
• Remove the lid when the water has boiled and allow to boil for 2 minutes uncovered, checking the rice. Turn off the heat and drain the rice in a strainer. Pour the rice back into the pot and return it to the burner with the heat off.
• Add the butter and the spices and salt. Turn to coat all for the rice. Cover and allow to sit 5-10 minutes – optional but makes such a big difference with flavour. Stir gently and serve.

Notes

Indian Butter Chicken

Ingredients

Butter Chicken:

• 1 1/2 tablespoons coconut oil
• 4 tsp garam masala
• 1 tsp ground ginger
• 1/2 tsp chilli powder
• 1 tsp of curry powder
• 1 small onion diced
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon ground black pepper
• 14 oz coconut milk
• 1 can 6 oz tomato paste
• 2 1/2 tablespoons whole wheat flour
• 2 pounds chicken breasts chopped into bite size pieces

Basmati Rice:

• 2 cups basmati rice
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1/2 teaspoon garam masala optional
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 tbsp butter

Instructions

• In a large pan over medium high heat, heat the coconut oil. Add the onions and sauté for about 4 minutes until translucent.
• While this is cooking, mix the 2 teaspoons of the garam masala, ground ginger, chill powder, and the curry powder together. Add this to the sautéed onions and cook for about 30 seconds.
• Stir in the coconut milk tomato paste and the whole wheat flour, stirring for about 15 seconds to incorporate everything.
• Bring the mixture to a boil and then reduce to a simmer and cook together for about 5 minutes, allowing the mixture to thicken.
• Add the chicken, covering it with the sauce. The chicken will reduce the flavouring of the sauce, so add the remaining garam masala and salt and pepper.
• Bring the mixture to a boil one more time, and then reduce to medium heat for 8 minutes until the chicken has cooked.
• Reduce the heat to simmer when the chicken has cooked, and allow to sit in the sauce for 10 more minutes to allow the flavours to soak into the chicken.
• Garnish with parsley or cilantro and serve with basmati rice and homemade whole wheat naan .

Basmati Rice

• Place rice in large non-stick pot and cover with cool water. Allow rice to soak 30 minutes to remove starch. Drain the rice through a large mesh strainer then rinse with cool water for 30 seconds to remove the excess starch. Also rinse out the pot.
• Return the rice to the pot and add enough water to cover the rice by at least 1 inch. Cover and bring to a full boil on high heat, keeping a watch on the rice so that it doesn’t boil over or begin to burn.
• Remove the lid when the water has boiled and allow to boil for 2 minutes uncovered, checking the rice. Turn off the heat and drain the rice in a strainer. Pour the rice back into the pot and return it to the burner with the heat off.
• Add the butter and the spices and salt. Turn to coat all for the rice. Cover and allow to sit 5-10 minutes - optional but makes such a big difference with flavour. Stir gently and serve.

Notes

Nutrition

Indian Butter Chicken https://jessicainthekitchen.com/butter-chicken-recipe/ April 4, 2014

1. Hello there! Now before I start, someone tell me you noticed the slight change to my blog. I just switched things up because although I really do love my theme, EVERYONE has it! My Computer Science days in high school come in handy every now and then, and although I’m no Shay Bocks (she is so amazing) I like the slight change. Extra points to the Mr. for telling me it looked very professional.

2. Although I had some pretty exciting things happen this week, it revolved mainly around one thing: going to court.

3. Now, I know what you’re thinking, did you steal cookies Jessica?! Part of our law school programme requires us to attend court and take notes several times for each year, which means many days of suits, heels (for day one usually, then I give up), lots of walking and the “lovely” HOT sun. Thank God it was a bit cool with all the rain this week, and I have to say, we all look pretty cool walking in – to non-lawyers we probably look like lawyers already! Until the attorneys see us with yellow and white notepads, searching the board for the court room and well, just plain looking like rookies. One day soon, one day soon!

4. I’ve also spent most of the week studying. Don’t worry, I’m just getting the boring things out of the way. I sit my last exams (EVER) at the end of May and I am trying not to have a panic attack as I realise while typing this that that is almost just one month away. OMG. Please, pray for me, bake for me, sing for me, I need your support. These exams are no joke! I can spend an entire day on one topic out of one course, and not be THOROUGHLY finished. Quick, someone pass me a cookie to calm me down.

5. Let’s talk about happier things. Like the time I got featured on Foodie by Glam’s email as Recipe of the Day! Oh wait, that was just yesterday big grin. I get excited if I get to pet a puppy, so you can just imagine how excited I was when Zainab messaged me to say I was today’s Recipe of the Day. I had just pulled an all nighter, going to bed at 8 am and waking up at 9, then 11, and so this was a pretty awesome wakeup message and email! I just joined the Foodie by Glam network on Monday and they tweeted me to say that they chose my recipe before I even signed up – so you know who was blushing insanely (mentally).

6. Also? I was POPSUGAR’s Blogger of the Week! I am a part of their Blogger Select group, basically just to submit posts since I love their site, and I was so excited! Of course I’m sure it had to do with my post last week , which I guess means I did a pretty awesome job. Yay!

7. Speaking of puppies, I’m on puppy #15 I want to get. I ended up on Pickles and Honey today and discovered a breed of dogs – Puggles. WHERE HAVE I BEEN?! I don’t want to violate her dog’s to endless “awwwwwwws” so I’ve added a google image of what a pug and a beagle mix look like. I am in love, for sure. Along with my Pomeranians and big fluffy black dog, we should all be fine. What’s that Mr. Jessiker Bakes? I can’t hear you!

8. I have officially missed two episodes of Suits and yes you can just arrest me for such a crime. Again, I will blame all of the studying and totally forgetting until I end up on my timeline accidentally. How is it the Season Finale next week?! It just started. Is it true only law students and their partners watch it?? I’ve heard this theory so many times.

9. Now, speaking of shows, GOT starts back on Sunday. I’ve pretty much cleared my day (I wish) to make way for the anticipation. Before Game of Thrones, Dexter was the original show that brought my family together. After the Red Wedding scene last season, I’m pretty much unprepared for whatever they’ll throw at us. Anyone else as nervous as me?!

10. Before you head off, I need you to watch this video of laughing babies . It’s insanely adorable, and bound to make you laugh. Babies rule the world! .