🍛印度牛油咖哩雞 Butter Chicken / 增強免疫力 / 傳統印度味道 【English Subtitle 🆎】 精選

傳統印度味道， 簡易做法零失敗，而且唔辣，適合小朋友吃，多吃咖喱能增強免疫力 Recipe: https://ift.tt/393dZh1 切牛肉：https://youtu.be/Ucsff7xbgNU 材料： 450g 雞腿肉 300g 罐頭鷹嘴豆 醃料： 1 tbsp 印度瑪莎拉粉 1.5 tsp 鹽 1 tsp 蒜粉 1 tsp 黃薑粉 50ml 原味乳酪 1 tsp 粟粉 1 tsp 菜油 汁料A： 1 條 芫茜[切幼粒] 2 瓣 蒜頭[切幼粒] 1 個 洋蔥[切絲] 2 tbsp 印度瑪莎拉粉 1.5 tsp 鹽 *3 tbsp 茄膏 [傳統做法改為番茄粒2杯] 1.5 tsp 黃薑粉 1 tbsp 孜然粉 1 tbsp 糖 150ml 水 汁料B： 50ml 乳酪 100ml 淡忌廉 2tbsp 牛油 做法： 1. 雞肉用醃料醃30分鐘，用中火炒至8成熟備用 2. 汁料A用中火炒透，用攪拌器打至順滑 3. 汁料A再加汁料B、雞肉，鷹嘴豆大火煮滾即可 Ingredients 450g Chicken thighs 300g Canned Chickpea Seasoning 1 tbsp Garam masala 1.5 tsp Salt 1 tsp Garlic powder 1 tsp Turmeric powder 50ml Plain yogurt 1 tsp Corn starch 1 tsp Cooking oil Sauce mixture A 1 Corinader [finely dice] 2 cloves Garlic [finely dice] 1 Onion [sliced] 2 tbsp Garam masala 1.5 tsp Salt *3 tbsp Tomato paste [Traditional method will use 2 cup of diced tomato instead] 1.5 tsp Turmeric 1 tbsp Cumin 1 tbsp sugar 150ml Water Sauce mixture B 50ml Yogurt 100ml Light cream 2 tbsp Butter Step: 1. Marinade the chicken with the seasoning for 30 mins. Cook over medium heat until medium well. 2. Cook the sauce mixture A over medium heat. Blend it until smooth 3. Add in Sauce mixture B, cooked chicken, chickpea and bring it to boil. 歡迎到我網站參觀: Blog: https://ift.tt/1BKWieb Facebook: https://ift.tt/1Up60Ok Video Channel: https://ift.tt/1XJAEEQ Instagram: https://ift.tt/2OUlSOc