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鸡肉提卡马萨拉

酸奶腌制的鸡肉烤至焦香，搭配奶油般顺滑的香料番茄酱汁。一道英式印度经典，香味浓郁但不会过辣。

DinnerIndianMedium

20 min

Prep

30 min

Cook

50 min

Total

Servings

Medium

Difficulty

Instructions

鸡块与酸奶、柠檬汁、孜然粉、1茶匙印度香料粉、甜椒粉和半茶匙盐混合腌制至少20分钟（或冷藏过夜）。

烤箱开上火至最高温。鸡肉铺在锡纸烤盘上，上火烤每面4-5分钟至表面微焦。盛出备用。

Tip: 上火模式要密切看守，从完美焦脆到烤焦只差大约30秒。

大锅中火融化黄油，翻炒洋葱5分钟。加入蒜末、姜末、芫荽粉和剩余的印度香料粉炒1分钟。

加入碎番茄和剩余的盐，小火煮15分钟至浓稠，期间偶尔搅拌。

加入淡奶油搅匀，放入烤好的鸡块，再炖5分钟至完全热透。

搭配蒸好的印度香米和温热的馕饼享用。

Nutrition per Serving

520kcal

Calories

40g

Protein

38g

Carbs

22g

Fat

Fiber

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鸡肉提卡马萨拉

Ingredients

提卡用

酱汁用

Instructions

Nutrition per Serving

Tags

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