I say it is better to be safe.
Aimeedyan your Mom works at AKL? I will be there Thursday night all by myself (everyone else arrives Friday)...I would love to buy her a soda or a glass of wine!
She works at Animal Kingdom, though I bet she wishes she worked at AKL where it's air conditioned!

This summer is slowly killing her.
You're very kind to offer!

I miss her terribly and wish I could get down there more often.
Y'all, this recipe was DELICIOUS! The hunt for the spice was worth it.
Easy Indian Butter Chicken (from All Recipes)
Rated: 5 out of 5 by 49 members Prep Time: 15 Minutes
Cook Time: 45 Minutes Ready In: 1 Hour
Yields: 4 servings
INGREDIENTS:
1 cup 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
1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
2 tablespoons vegetable oil
2 tablespoons tandoori masala
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Melt a few 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.
3. 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.
4. 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.
5. 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.
My changes: I didn't bother with the onion because I don't like onion. I didn't have a big enough saucepan to mix the chicken into the sauce at the end so I just mixed it up in the bowl for each person. I subbed the garam masala with curry powder instead, per some suggestions on All Recipes. I used a red tandoori powder, don't know how similar that is the tandoori masala but it tasted great so I decided it was just fine
I served it over Indian rice.
We all agreed it was delicious - since we really don't have any Indian restaurants on my side of town, this hit the spot.