Growing up in Malaysia, I was exposed to Indian cuisine since I was little.
Everyone in the family enjoys a good pot of fiery hot and spice-laden curry; as the smell and aroma of Indian curry wafting out of the kitchen, we knew that lunch and dinner would be excellent.
My father would always pack a slice or two of sweet roti canai for me as a snack or late night supper.
Indian food was a staple in our family, and Indian food is also the ultimate favorite for Mr. Rasa Malaysia.
Even though I grew up with Indian food and surrounded by people who love it, I am not an experienced cook when it comes to Indian cuisine.
I will be very honest, I still get fennel seeds and cumin seeds mixed up sometimes as they look so similar (in my eyes).
So when Shubhra Ramineni, the author of Entice with Spice contacted me, I was excited to check out the cookbook.
This Cardamom Chicken or Masala Murgh picture and recipe caught my eyes when I read through the book.
This is the kind of chicken my parents and I would order at our favorite nasi kandar restaurant in Penang: bright red-orange chicken cooked to tender perfection in a blend of spices.
I can almost smell the aroma and savor the flavor of the cardamom chicken from the picture, and I have no doubt that it is tantalizing in taste.
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