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Anyone in a committed relationship is bound to find out unexpected things about their partner. Those things tend to include weird habits and phobias, not the fact that they’re blood-related to you. And yet, for one couple from Utah, this is precisely what happened half a year into their romance. In a video shared to TikTok by a user called Kenna, 20, captioned “shiz happens,” she revealed that she and her then-boyfriend found out that they were cousins after six months of dating. But rather than call things quits at that point, they got married a year later. Inevitably, the public admission prompted an outpouring of horrified comments from fellow TikTokers, with a number demanding a “storytime” about the situation. However, instead of offering clarity, Kenna simply posted another clip, this one showing her embracing and kissing her husband, and reinforcing the point that they were cousins. This time, she branded the situation: “Just Utah things”. @kennahags Just Utah things #cousinsdating #siblingsordating #siblinglove #family #marriedlife #cousinsmarriage #wedding #funny #couplescomedy #ick #awkward Commentators were quick to stress that incest is not a “Utah thing” but, rather, an illegal thing. Indeed, Utah is one of just 24 states in the US where marriage between first cousins is prohibited by law. But in 19 others, including New York and Florida, such marriages are entirely permitted. It’s perhaps worth noting that despite being from Utah originally, Kenna and her hubby now live in the Sunshine State. Still, it is also worth noting that Kenna hasn’t responded to questions about the degree to which she and her man are related. Since the commercialisation of DNA testing via ancestry sites, many of us have discovered that we have third, fourth and fifth cousins scattered across the globe. And, of course, gene pool-wise there’s a very big difference between a first cousin and a fifth cousin. Nevertheless, Kenna is obviously quite willing to let people believe that they are, indeed, closely related by broadcasting the eyebrow-raising disclosure. She also has proudly broadcast other controversial facts about their relationship, including that she is a stay-at-home wife who sunbathes by the pool while her husband/cousin works, and that they don’t follow members of the opposite sex on Instagram unless they’re family members. @kennahags Things my husband and I do that just make sense #CapCut #contriversialopinions #marriage #marriedlife #newlymarried #newlyweds #contriversialcontent #stayathomemom #stayathomewife #sahm She has also repeatedly stressed their desire to have children and, given that they’re both Mormons (as she revealed in an earlier video), they’re likely to want a fair few. This has prompted further concerned remarks from viewers given that they are, you, know, COUSINS. Sign up for our free Indy100 weekly newsletter Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings

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Butter chicken is often considered to be one of those dishes that takes ages to prepare and to cook, but this version will give you flavourful results in almost half the time with half the effort,” says Sanjay Aggarwal, author of Spice Kitchen. “Just allow your chicken to marinate overnight so that the meat is more succulent and the flavours can develop.” Ultimate (and speedy) butter chicken Serves: 4 Ingredients: 500g boneless chicken breasts, cut into bite-sized chunks 2 tbsp vegetable, sunflower or rapeseed oil 2 tbsp ghee 1 tbsp Tarka (see below) 1 onion, sliced 2 tsp ginger-garlic paste (see below) 1 tbsp garam masala (see below) 400g can plum tomatoes ½ tsp harissa (see below) 1 tsp salt 50ml double cream 1 tsp sugar For the marinade: 100g Greek-style yoghurt 2 tbsp ginger-garlic paste 1 tbsp garam masala ½ tsp harissa 1 tsp salt To serve: Naan 300g rice 1 tbsp chopped fresh coriander, optional For the tarka: 50g black mustard seeds 50g cumin seeds For the garam masala: 35g cumin 28g coriander 11g black peppercorns 6g ginger powder 3g cloves 8g cinnamon 4g star anise 2g nutmeg, grated 2g cardamom For the harissa: 21g paprika 3g coriander 3g caraway 3g cumin 27g chilli powder 27g chilli flakes (red pepper flakes) 5g garlic granules 10g salt For the time-saving ginger-garlic paste: 125g fresh ginger 125g garlic cloves ½ tsp salt 1 tbsp vegetable, sunflower or rapeseed oil Method: 1. For the tarka: This blend uses whole spices; simply mix the seeds together and store in a jar for when you need them. 2. For the garam masala: Put any whole spices into a coffee grinder or pestle and mortar. Grind. Then add in any powdered ingredients and mix by hand to combine. Label and store in a clean jar in a cool, dark place for up to six months. 3. For the harissa: Put any whole spices into your coffee grinder or pestle and mortar. Grind to your desired consistency. Then add in any powdered ingredients and your chilli flakes, garlic granules and salt. Mix by hand to combine. Label and store in a clean jar in a cool, dark place for up to six months. 4. For the time-saving ginger-garlic: Peel and roughly chop your ginger and garlic and add to your blender with the salt and oil. Blend until you have a smooth paste. Either scoop into a clean jar or bottle and store in the fridge or freeze in ice-cube trays and pop out a cube when you need to cook. 5. For the butter chicken: First make the marinade by combining all the ingredients in a large, non-metallic bowl. Add the chicken and give everything a good stir to combine. Cover and leave in the fridge overnight if you can, or for at least two hours to permeate the meat. 6. When you are ready to cook, heat the oil in a large, heavy-bottomed frying pan over a medium heat. Add the chicken pieces with the marinade, and fry until browned, turning just once and resisting the urge to move them around the pan. They will need about three minutes on each side (you will finish cooking the chicken later in the sauce). Set aside. 7. Give the pan a quick wipe and put it back over the heat. Add the ghee and, when hot, add the tarka and allow the seeds to sizzle and pop for around 30 seconds, being careful not to burn. Next, add in your onion slices and stir to coat them in the spice-infused ghee. Cook gently for about 10 minutes, stirring regularly. Once the onions have started to sweat and become translucent, add in the ginger-garlic paste and cook for about a minute. When the raw smell has disappeared, add in the garam masala. Cook for a further 10 seconds, stirring to ensure nothing sticks to the bottom of the pan and burns. 8. Next, add the tomatoes, harissa and salt. Cook over a low-medium heat for 15 minutes. Turn off the heat and let the mixture cool a little, then, using a stick blender directly into the pan, carefully blend your sauce until it is completely smooth. If you’re finding the sauce is splattering around too much, transfer it into a deeper pan for this step. You can also stir in a little water if the mixture is too thick. 9. Add the cream, sugar and chicken to the pan and give everything a good stir. Simmer for a further 10 minutes to ensure the chicken is thoroughly cooked. Serve with fresh naan bread, rice and chopped coriander scattered over the top. Recipe from ‘Spice Kitchen’ by Sanjay Aggarwal (Quadrille, £22).

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