做法
- 第一次腌料:把柠檬汁、盐和1小勺克什米尔辣椒拌匀。揉进鸡肉的深刀痕中。静置20分钟——这能拔出水分并给骨头处的肉调味。
- 在小锅中加热芥末油至冒烟——这能去除生味——然后冷却到温热。与酸奶、姜蒜泥、什香粉、孜然、芫荽粉、剩余克什米尔辣椒、烟熏红椒粉和捏碎的葫芦巴叶搅匀。
- 把鸡肉厚厚裹上酸奶腌料,推进刀痕里。盖好冷藏至少6小时,最好过夜。
- 把烤箱开到最高温——240到280°C——上层架放重烤盘。越热越好;披萨石或烤钢理想。陶土炭炉达480°C,所以我们用持续高温补偿。
- 把鸡肉直接放在烧得发红的烤盘上。烤12分钟。翻面,刷融化酥油,再烤10分钟。皮应斑驳焦化,腌料干成深红橙色硬壳。
- 可选烟熏步骤:在做好的鸡中央放小碗,内有一块烧红炭,在炭上滴一小勺酥油,盖盘一分钟。烟熏渗入肉里。配生洋葱圈(拌柠檬汁和印度chaat masala)和薄荷酸辣酱上桌。
Common questions
Can 炭炉烤鸡 be made ahead?
炭炉烤鸡 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 25 minutes.
Is 炭炉烤鸡 spicy?
炭炉烤鸡 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 炭炉烤鸡 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 炭炉烤鸡 to make at home?
炭炉烤鸡 sits at intermediate difficulty — total time about 55 minutes. The ingredients are not unusual but the timing requires attention.
Can 炭炉烤鸡 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
现代炭炉烤鸡由Kundan Lal Gujral在1920年代白沙瓦的Moti Mahal研发——同一个20年后发明黄油鸡的人。在Gujral之前,炭炉只烤面饼,不烤肉;创新是把鸡挂在长铁签上下入炉中。标志性红色来自克什米尔辣椒和(餐厅里)常用的人工色素;家庭版本省去染料,同样美味。真正的炭炉给出家用烤箱接近但无法企及的烟熏味。
