No, those aren't birthmarks.

This is the arm of someone who has no business being anywhere near a hot stove, EVER.

Yes those are FOUR hot oil burns all the way up my arm. There is another on my hand but you can't see it from here. Funny thing is- I am not surprised- it happens almost every time I cross the kitchen threshold. A burn, a cut, a scrape, a spill. This is the only one that was ever bad enough to photograph though. It hurt bad!

But, this was dessert- I didn't eat it but from what people told me- my sacrifice was worthwhile.

The burn actually occurred while making Indian Butter Chicken. It is amazing. Make it! Serves appx 10. It is a huge crowd pleaser. I have changed a few things from the original recipe: Easy Indian Butter Chicken on allrecipes.com. I halved the butter for it. Don't worry, I have made it both ways- you won't miss the extra butter!!!
SAUCE

• 1 stick butter, divided
  
• 1 onion, minced
• 1 tablespoon minced garlic
• 1 (15 ounce) can tomato sauce
• 3 cups heavy cream
• 2 teaspoons salt
• 1 teaspoon cayenne pepper
• 1 teaspoon garam masala
• CHICKEN
  
• 1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
• 2 tablespoons vegetable oil
• 2 tablespoons tandoori masala, madras curry powder, garam masala or a combination of whatever curry spices you have. Tandoori is kinda hard to find so you may need to substitute if you can't find it.
  
• DIRECTIONS
• Preheat oven to 375 degrees F (190 degrees C).
• Melt a 3 tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
• Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
• While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.
• Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.
  

Serving Suggestions: Serve with Basmati Rice and Indian Rotis (A type of Indian Tortilla kind of). I got the burn making the Rotis. Be careful!