做法
- 把鸡肉用酸奶、姜蒜泥、克什米尔辣椒、什香粉、孜然、盐和柠檬汁腌至少4小时,最好过夜。酸奶中乳酸嫩肉,香料渗入。
- 烤鸡:穿签或铺在锡纸烤盘上,大火烤每面8分钟至边缘焦化、内部熟透。焦化必不可少——没有它,菜会显得苍白。
- 整颗番茄与200毫升水和一块黄油同炖20分钟至完全软烂。打成泥,用细筛压回锅中——丢弃皮和籽。这步分隔开餐厅版本与家庭版本。
- 把一半黄油加入过滤好的番茄泥中,边搅边煮10分钟,直到颜色变成光亮的红橙色,边缘开始出油。
- 加入奶油、蜂蜜、一半捏碎的葫芦巴叶(用掌心搓出香气)和一根划开的青辣椒。煮5分钟;酱汁应变粉橙色、丝滑。
- 加入烤好的鸡肉连同所有汁水。再煮5分钟。关火后旋入剩余黄油、其余葫芦巴叶、姜丝和第二根划开的辣椒。盖盖静置5分钟,配馕或印度香米饭上桌。
Common questions
Can 黄油鸡(印度奶油咖喱鸡) be made ahead?
黄油鸡(印度奶油咖喱鸡) is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 45 minutes.
Is 黄油鸡(印度奶油咖喱鸡) spicy?
黄油鸡(印度奶油咖喱鸡) as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 黄油鸡(印度奶油咖喱鸡) vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 黄油鸡(印度奶油咖喱鸡) to make at home?
黄油鸡(印度奶油咖喱鸡) sits at intermediate difficulty — total time about 75 minutes. The ingredients are not unusual but the timing requires attention.
Can 黄油鸡(印度奶油咖喱鸡) be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
黄油鸡1947年由Kundan Lal Gujral在德里Moti Mahal餐厅发明,他把隔夜的炭烤鸡放进番茄奶油酱里。这道菜其实非常现代——比印度共和国早几个月,但比大多数所谓'印度经典'要新得多。海外餐厅版本加食用色素调橙色;正宗的来源是克什米尔辣椒和过筛的番茄。葫芦巴叶是世界各地都能在端上桌前先闻到的、黄油鸡的独特气息。
