材料A

菜油4大匙
牛油30克
洋葱2个,切片
小 蔻5条
无骨鸡腿肉4片,切丁
灯笼椒1个,切丁
番茄丁400克
番茄果肉5大匙
奶油白酱100毫升
天然酸乳酪200毫升

材料B(搅打成酱料)

蒜头6瓣
新鲜姜块1厘米长
红辣椒1个
孜然碎1大匙
芫荽籽1大匙
姜黄粉1小匙
干辣椒粉1小匙
印度混合香辛料1大匙
装饰料
新鲜芫荽叶少许,切碎

做法

  1. 加热菜油和牛油,把洋葱和小豆蔻炒香1分钟。
  2. 加入搅打好的材料B、灯笼椒、番茄丁、番茄果肉、奶油白酱和天然酸乳酪一起煮滚,用少许盐和胡椒调味。
  3. 把混合物和鸡肉混合均匀,放入烤锅,用100°烤箱烤45分钟。
  4. 撒上新鲜芫荽叶,趁热与香米饭或烤馕一起享用。

小贴士:把鸡肉用烤箱慢火料理,肉质更软嫩多汁。

Oven-Roasted Chicken Tikka Masala Casserole

Ingredients A

4 tbsp vegetable oil
30g butter
2 onions, sliced
5 pods cardamom
4 boneless chicken legs, diced
1 bell pepper, diced
400g diced tomatoes
5 tbsp tomato purée
100ml cooking cream
200ml natural yoghurt

Ingredients B (blend into paste)

6 cloves garlic
1cm knob fresh ginger root
1 red chilli
1 tbsp ground cumin
1 tbsp coriander seeds
1 tsp turmeric powder
1 tsp paprika powder
1 tbsp garam masala

Garnishing

some fresh coriander, chopped

Method

  1. Heat up oil and butter in a pan, sauté onions and cardamom for 1 min.
  2. Add in blended Ingredients B, bell pepper, cream, yoghurt, tomato puree and diced tomatoes. Bring to a boil and season with dash of salt and pepper.
  3. Combine mixture with chicken in a casserole. Bake in oven at 100°C for 45 mins.
  4. Garnish with fresh coriander and serve hot with basmati rice or naan bread.

Tips: Instead of cooking the chicken over the hob, baking it gives a very tender texture due to the slower cooking process in the oven.

食谱提供: Bosch
食谱设计:Chef John Sawarto
text: 若昕 photo: Bosch