做法
- 用酸奶、第一份30克姜蒜泥、克什米尔辣椒粉、姜黄和盐腌鸡肉。静置4小时。
- 在厚底锅中加热印度酥油。加绿黑豆蔻、桂皮、丁香和月桂叶,煸香60秒。
- 把腌好的鸡块每面煎3分钟,捞出。
- 在酥油中加入第二份30克姜蒜泥,翻炒90秒。加入腰果杏仁酱,煮4分钟——厨房里弥漫浓郁奶香。
- 把鸡肉放回锅中。倒入400毫升水。加青辣椒、三分之二的炸洋葱脆和糖。加盖小火慢炖30分钟。
- 加入藏红花奶、稀奶油、螺旋兰水和玫瑰水。再煮5分钟——汤汁应变成深橘黄色,带浓郁玫瑰与潘丹香气。撒上余下的炸洋葱脆。加盖闷10分钟。在达卡婚宴上配生腌香饭或抓饭一同享用。
Common questions
Can 孟加拉烧鸡 be made ahead?
孟加拉烧鸡 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 孟加拉烧鸡 spicy?
孟加拉烧鸡 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 孟加拉烧鸡 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 孟加拉烧鸡 to make at home?
孟加拉烧鸡 sits at intermediate difficulty — total time about 75 minutes. The ingredients are not unusual but the timing requires attention.
Can 孟加拉烧鸡 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
孟加拉烧鸡是婚宴菜——它与印度莫卧儿鸡肉的不同之处在于更强烈地使用芬芳精华(螺旋兰、玫瑰)以及藏红花带出的更橘黄的色泽。这道菜出现在每场达卡婚礼上,与生腌香饭和borhani齐齐摆开;在孟加拉餐厅点烧鸡就是宣告庆祝。腰果杏仁汁体现莫卧儿遗风,藏红花与螺旋兰是波斯莫卧儿的点缀。加奶油是孟加拉的现代化改良;古法只用酸奶。
