以前喺佐敦教書嘅時候,好喜歡去廟街附近嘅一條街嗰度食lunch,嗰一間餐廳係印度人開嘅,butter chicken with naan bread 超級好食!嗰陣時間唔中都會同同事專登行去嗰度食午餐,除此之外,仲有好好味嘅chicken kebab,轉眼間已經過咗咁多年,唔知而家嗰間餐廳仲喺唔喺度呢?
今日心血來潮,加上屋企嘅雪櫃咁啱有四件雞扒,係新鮮雞髀去骨嘅雞扒,本身打算整日式照燒雞,但係今日又唔想食,所以就整咗呢一個butter chicken,配合埋之前整嘅手抓餅,雖然有少少肥,但係非常滿足🥰回憶嘅感覺,永遠都係最好嘅。
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雞肉醃料:蒜蓉1/3茶匙、plain yogurt 三湯匙、卡宴辣椒粉適量、茄膏兩湯匙、薑粒一茶匙
Butter chicken 汁料:洋蔥¼個(切粒)、蒜蓉1/3茶匙、黃薑粉半茶匙、肉豆蔻兩粒、印度混合香料(garam masala)3/4茶匙、雞湯200毫升、蕃茄兩至三個(切粒)、bay leave 四片、糖大約兩至三茶匙、魚露少許、芫荽根兩至三條(切粒粒)、鹽少許、檸檬汁適量、水50毫升、茄膏½茶匙
其他:牛油60克、鹽適量
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1. 雞肉以適量的鹽醃最少15分鐘,然後以雞肉醃料醃最少30分鐘
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