作法
- 第一次醃：把檸檬汁、鹽與1小匙喀什米爾辣椒粉混合。塗入雞肉的深刀痕。靜置20分鐘——把水分逼出並讓骨頭附近入味。
- 芥末油在小鍋中加熱至冒煙——這破壞它生澀的辛辣——再降至溫熱。與優格、薑蒜泥、印度綜合香料、孜然、芫荽、剩餘喀什米爾辣椒粉、紅椒粉與搓碎的乾葫蘆巴葉攪勻。
- 把雞肉厚厚裹上優格醃料，塞入刀痕中。蓋上冷藏至少6小時，最好過夜。
- 烤箱開到最高溫——240–280°C——上層放厚烤盤。越熱越好；披薩石或鐵板理想。泥土坦都達480°C，因此用持續高溫補償。
- 雞肉直接放在燙熱的烤盤上。烤12分鐘。翻面，刷熔化酥油，再烤10分鐘。皮應斑駁焦黑，醃料乾成深紅橘色脆殼。
- 可選煙燻步驟：把熟雞中間放小碗裝一塊紅熱炭，滴一小匙酥油在炭上，蓋住盤子一分鐘。煙會浸潤肉。配檸檬與印度香料粉拌過的生洋蔥圈與薄荷醬上桌。
Common questions
Can 坦都裡烤雞 be made ahead?
坦都裡烤雞 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 25 minutes.
Is 坦都裡烤雞 spicy?
坦都裡烤雞 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 坦都裡烤雞 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 坦都裡烤雞 to make at home?
坦都裡烤雞 sits at intermediate difficulty — total time about 55 minutes. The ingredients are not unusual but the timing requires attention.
Can 坦都裡烤雞 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
坦都裡烤雞的現代形式於1920年代由白沙瓦Moti Mahal的Kundan Lal Gujral開發——同一雙手二十年後也發明了奶油雞咖哩。在Gujral之前，坦都爐只烤餅，不烤肉；他的創新是把雞掛在長鐵叉上垂入熱源中。招牌紅色來自喀什米爾辣椒（餐廳版常加人工色素）；家用版省略色素也同樣美味。真正的坦都爐有家用烤箱接近但無法達到的煙燻味。
