作法
- 雞肉以優格、薑蒜泥、喀什米爾辣椒粉、印度綜合香料、孜然、鹽與檸檬醃至少4小時，最好過夜。優格的乳酸軟化肉，香料滲入。
- 烤雞肉：串起來或鋪鋁箔盤上，烤箱大火每面烤8分鐘至邊緣焦黃熟透。焦邊很重要——沒焦邊味道會單薄。
- 番茄整顆加200毫升水與一塊奶油慢煮20分鐘至完全軟。打成泥再用細濾網壓回鍋中——丟掉籽與皮渣。過濾是區分餐廳版與家用版的步驟。
- 把一半奶油加入過濾過的番茄泥煮10分鐘，邊攪邊看顏色加深成光亮紅橘色，邊緣油浮出。
- 加入鮮奶油、蜂蜜、一半的乾葫蘆巴葉（搓碎放手心釋油）和一條劃開的青辣椒。煮5分鐘；醬汁應變鮭魚粉色且絲滑。
- 加入烤過的雞肉與所有汁液。再煮5分鐘。離火後拌入剩餘奶油、剩下的乾葫蘆巴葉、薑絲與第二條青辣椒。加蓋靜置5分鐘後配印度烤餅或印度香米享用。
Common questions
Can 奶油雞咖哩 be made ahead?
奶油雞咖哩 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 奶油雞咖哩 spicy?
奶油雞咖哩 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 奶油雞咖哩 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 奶油雞咖哩 to make at home?
奶油雞咖哩 sits at intermediate difficulty — total time about 75 minutes. The ingredients are not unusual but the timing requires attention.
Can 奶油雞咖哩 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
奶油雞咖哩於1947年由德里Moti Mahal餐廳的Kundan Lal Gujral發明，他開始把隔夜坦都雞重新煮入番茄奶油醬汁中。這道菜其實非常現代——比印度共和國早數月，但比多數所謂「印度經典」年輕。海外餐廳版加食用色素來呈現橘色；正宗來源是喀什米爾辣椒和過濾番茄。乾葫蘆巴葉是世界各地代表奶油雞的氣味。
