作法
- 雞肉與優格、第一份薑蒜泥、喀什米爾紅椒粉、薑黃粉與鹽醃 4 小時。
- 厚底鍋熱酥油，下綠與黑小荳蔻、肉桂棒、丁香與月桂葉，煮 60 秒。
- 雞肉每面煎 3 分鐘後盛出。
- 鍋中再加入第二份薑蒜泥拌炒 90 秒。再下腰果杏仁泥煮 4 分鐘——廚房會充滿濃郁奶香。
- 雞肉回鍋，倒入 400 毫升水，加綠辣椒、三分之二的紅蔥酥與糖，蓋鍋小火煮 30 分鐘。
- 倒入番紅花牛奶、鮮奶油、kewra 香水與玫瑰水，再煮 5 分鐘——醬汁應呈深橘黃色，散發玫瑰與螺旋蘭的迷人香氣。撒上剩餘紅蔥酥，蓋鍋靜置 10 分鐘。在達卡婚宴上與羊肉印度香飯或抓飯同上。
Common questions
Can 達卡婚宴雞 be made ahead?
達卡婚宴雞 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 達卡婚宴雞 spicy?
達卡婚宴雞 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 達卡婚宴雞 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 達卡婚宴雞 to make at home?
達卡婚宴雞 sits at intermediate difficulty — total time about 75 minutes. The ingredients are not unusual but the timing requires attention.
Can 達卡婚宴雞 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
達卡婚宴雞與印度蒙兀兒風雞肉不同——它更大膽地使用 kewra 與玫瑰等香露，色澤更濃的橘黃番紅花是視覺主軸。每場達卡婚宴都會有它，與羊肉印度香飯與 borhani 並列三大主角；在孟加拉餐廳點這道菜，等於告訴大家「我在慶祝」。腰果與杏仁醬是蒙兀兒遺產，番紅花與 kewra 是波斯-蒙兀兒傳統的點綴。鮮奶油是現代孟加拉的改良，更早的版本只用優格。
