Indian Butter Chicken in Tomato Cream Sauce (Murgh Makhani Curry)

Murgh Makhani is a moist tender chicken in a pink sauce. The pink sauce is a blend of butter (mmm... butter!), heavy cream, tomato sauce, lime juice, almond flour and a few spices. The tenderizing process is similar to my soy sauce roasted cornish game hen.

Murgh Makhani is usually served with naans (Indian round fluffy bread made of white flour), basmati rice or some roti (flat Indian wheat bread).

First, I marinate the chicken overnight in a papaya and yogurt mixture. It's the best way to tenderize the meat.

Finger Food: Pan-Seared Caramelized Garlic Shrimp

I'm a seafood lover and caramelized garlic shrimp makes my mouth water. It's a fairly quick and easy recipe that does not require a lot of prep - just 15-20 minutes of marinating time.

The key to making excellent shrimp dishes is to cook the shrimp for the right amount of time and not a moment more. I got this recipe from my aunt. Remember the one who revealed all her secrets for the perfect phở? She used to run a Vietnamese restaurant in the Bay Area in the 90s. All I can say is... it's worth a try!