【印式奶油鸡块】 Butter Chicken （Murgh Makhni)

印度奶油鸡块大概是很多人第一次接触印度菜时都会尝试的一道菜。它相对温和的味道，比起其他香辣的印巴菜更容易入口。

这道菜在家做也不难，是个请客时不错的选择噢！

Butter chicken is probably one of the first Indian/Pakistani dishes that many people encounter when they tried to experience Indian cuisine. Most likely to be one of the not so exotic ones compared to it's much spicier peers.

I was often asked about this dish and its recipe, it is about time to write one! I just love that when someone asked for it, I can just send out a link!

材料：

4 块 鸡大腿（去骨，切成约1x1英寸的方块）

3 个 中等大小 熟透的西红柿

2 大勺 黄油

2 只 青辣椒 可无

2 寸 桂皮

2 片 桂叶

1 小勺 Kasoori Methi（干胡芦巴叶）

腌料：

1 大勺 Tandoori Masala

1/3 杯 原味酸奶

1/2 小勺 盐

调味料;

1 大勺 番茄酱

1/2 杯 奶油

盐 适量（约1/2 小勺）

2 小勺 糖

Ingredients:
4 pieces of Chicken thighs (Deboned, cubed to about 1x1 inch)
3 medium size very ripe tomatoes
1/2 stick of Butter
2 green chilies
2 inches of Cinnamon Sticks
2 bay leaves
1 tsp of Kasoori Methi (dried Fenugreek leaves)

For Marination:
1 tbsp Tandoori Masala
1/3 cup of plain yogurt
1/2 tsp of salt

Seasoning;
1 tbsp of Ketchup
1/2 cup of Heavy cream
Salt to taste (about 1/2 tsp)

2 tsp of sugar

1.首先前一晚把鸡肉洗干净，切块然后加入食盐，一点胡椒还有一大匙的Tandoori Masala，酸奶1/3杯腌2个小时。

注：如果买不到Tandoori Masala，可以用 1/2 小勺 辣椒粉，1/2 小勺姜黄粉，1 小勺 芫荽粉代替。

2. 把烤箱预热到450F (230C)，预热的时候在一个烤盘上刷上食油，然后把鸡肉摊开在烤盘上。先烤五分钟, 然后翻面再烤3分钟，然后把烤好的鸡肉放到一个烤盆里备用。

1. Clean and marinate the chicken pieces with all ingredients listed under for marination for about 2 hours. over night works better.

2. Preheat oven to 450F (230C)，spread the chicken pieces over a oiled cooking pan. Bake for 5 minutes, turn the chicken pieces, and bake for another 3 minutes. Let it sit in the oven while you prepare the sauce.

3.一边烤鸡的时候就可以开始准备奶油酱. 先把三只中型的番茄搅拌成糊. 锅里小火融化黄油，加入2小勺糖，炒至糖融化后加入一段桂皮、切段的辣椒爆香一下。

4. 把搅拌好的番茄糊倒入，煮滚后转小火。直到番茄糊边上看见泛出红油，颜色变深了，就加入葫芦巴叶。

5. 再煮一下，然后让番茄糊稍微冷却，把桂皮和桂叶取出。倒入Heavy cream、食盐适量和番茄酱，倒入破壁机里搅拌成非常顺滑类似浓汤的奶油酱。

6.在烤好的鸡肉上倒上奶油酱，盖上锡纸。放入烤箱380F (195C)，烤12-15分钟即可。

注1：这里记得食盐不要下的太多了，因为鸡肉里有腌了盐的，所以根据口味斟酌一下，可以在入烤箱之前试试味道不够咸可以到时撒点盐。

注2：如果喜欢颜色再鲜艳一点的搅拌的时候也可以加入一点食用色素。（一般的餐厅都会这么做。）我不喜欢用色素，所以就没加。

3. As you place the chicken in the oven, start preparing the butter sauce. Blend together 3 medium size tomatoes.

4. In a cooking pan, melt the butter, and add 2 tsp of sugar, caramel the suger before adding cinnamon stick, bay leaves and green chillies. Stir for a couple of minutes, then add the blended tomatoes.

5. Continue cooking until oil separated at the edge, add the kasuri methi, stir well, and cook for another few minutes.

6. Add heavy cream and the seasonings, stir well, take out the bay leaves and cinnamon stick before pouring the whole mixture into a blender or use a hand held blender to blend the sauce into a smooth buttery sauce.

7. Pour the sauce over to chicken pieces that has been placed in a baking pan, cover with foil paper and bake the dish at 380F (195 C) for about 12-15 minutes.

Serve with Naan or Tandoori roti.

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