【通少食譜】印度牛油咖喱雞

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

1 tbsp 黃薑粉

1 tbsp 孜然粉

150ml 水

汁料B：

50ml 乳酪
100ml 淡忌廉

3tbsp 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

1 tbsp Turmeric

1 tbsp Cumin

150ml Water

Sauce mixture B

50ml Yogurt

100ml Light cream

3 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.