材料

鸡腿1个(去皮去骨)
甜菜根汁50毫升
姜茸½小匙
蒜茸酱½小匙
辣椒粉1小匙
茴香粉½小匙
芫茜粉½小匙
盐少许
酸奶3小匙
薄荷酸奶酱
切碎的薄荷少许
酸奶2小匙

做法

  1. 把鸡腿肉用剩余材料腌味至少2小时(或过夜)。
  2. 把烤箱预热至180°C,烤15份钟至鸡肉熟软。
  3. 把薄荷酸奶酱材料混合均匀,搭配鸡肉享用即可。

Yoghurt Tandoori Chicken with Mint Sauce

Ingredients

1 chicken thigh (peel and debone)
50ml beetroot juice
½ tsp minced ginger
½ tsp minced garlic sauce
1 tsp chilli powder
½ tsp fennel powder
½ tsp coriander seeds powder
some salt
3 tsp yoghurt

Mint Yoghurt Sauce

some minced mint
2 tsp yoghurt

Method

  1. Marinate chicken thigh with remaining Ingredients for at least 2hrs(or overnight).
  2. Pre-heat oven to 180°C. Bake for 15mins until chicken is tender.
  3. Mix Mint Yoghurt Sauce ingredients. Serve with baked chicken.

[stextbox id=”profile”]食谱提供及示范
Chef Aaron Tan 陈健伦
新加坡中厨协会
青年厨师副团长

text: 若昕 photo: Kin[/stextbox]