這個菜應該不用介紹吧，在世界各地有印度餐廳的地方也會有這道菜，很多人接觸的第一道印度菜就是這個。
If you went to Indian restaurant before, you must knew this dish, you can find this in any Indian restaurants around the world, this is the first dish you will eat at the first time.
除了炸物外，其實印度菜也很健康，全部也是香料及香草來煮成的，而每個菜式當中包含十多種香料，對健康有很大的幫助。
Although, there so many deep fried foods in Indian, but for main cooking dishes, Indian cuisine is practically a healthy diet, because for every dishes, they are mixed with various type of spicies and herbs, it’s really good for health.
這道菜先要做一個其中需要的混合香料 (Garam masala)，可以做多一些，那麼不用每次做，因為要十多種香料來混。此外，由於印度人每個家庭也會有自家口味，所以這個只是本人的口味，當讀者了解不同的香料後，可自行調配不同的口味吧。還有，印度人一般也沒有份量，所以請自行判斷味道。但如果讀者在相熟的香料店找到現成的也可以的。
First of all, you have to blend Garam masala which is one of the ingredients for this dish, you can make a little bit more for storage。Since there are different taste for every family, so this is just my taste of garam masala, you can try to mix yours when you understand indian spices. Also, there’s no measurement for every spices and herbs, therefore, please try taste yourself. But if you can find this instant mixed spices at your spices store, you can buy too.
材料 (Ingredients) ：
芫茜籽 (Coriander seeds)
綠豆蒄 (Green Cardamom)
黑豆蒄/草果 (Black Cardamom)
小茴香 (Cumin seeds)
大茴香 (Fennel seeds)
桂皮 (Cinnamon sticks)
丁香 (Gloves)
黑胡椒 (Black peppercorn)
月桂葉 (Bay leaves)
肉豆蒄 (Nutmeg)
八角 (Star Anise)
薑粉 (Dry ginger)
做法 (Method)：
1. 把所有香料逐一單獨在平底鍋上炒1-2分鐘，不要炒多於2分鐘，否則香料變苦味
Prepare a sauce pan, stir every spices one by one in very low heat for 1-2 minutes, not more than 2 minutes, otherwise it will becomes bitter.
2. 炒香完成的香料放在一個器皿上放涼一段時間，才可放入碎香料器打碎至粉狀就完成。
Put in a large bowl after finished and let it cool down, then use a grinder and grind all spices until powder form.
現在正式做印度燒雞吧。
After blended Garam masala, we can go for the chicken now.
材料 (Ingredients) :
雞槌或雞肶 (Chicken drumlette or chicken whole legs)
洋蔥 (Onion)
紅辣椒粉 (Red Chilli Powder)
檸檬汁 (Lemon juice)
鹽 (salt)
芫茜籽粉 (Coriander powder)
薑蒜膏 (Ginger garlic paste)
Garam Masala
小茴香粉 (cumin powder)
黃薑粉 (Tumeric)
月桂葉 (Bay leaves)
黑胡椒粉 (Black pepper powder)
乳酪 (Yogurt)
Chaat Masala
青檸汁 (Lime juice)
植物油 (vegetable oil)
新鮮芫茜 (fresh coriander )
做法 (Method)：
1. 用刀在雞肉上鎅開幾刀，用意是醃肉時入味
Cut few slits in every pieces, it’s used for easy marinating
2. 準備一個小碗，把鹽、檸檬汁及紅辣椒粉混合，把混合好的醬塗在雞肉的鎅口上，醃15分鐘
Prepare a small bowl, mix with red chilli powder, lemon juice and salt, and then put the sauce into each slits and marinate for 15 minutes
3. 預熱焗爐200度
Preheat the oven to 200 degree Celsius
4. 準備一個大碗，把其餘的材料混合，如果讀者喜歡比較紅的色彩，可以加入食用紅色素
Prepare a large bowl, mix all other ingredients into it, if you would like red colour in the chicken, you can put red food colouring on it
5. 把醃好的雞肉放入剛混合好的大碗內，用手把雞肉及醬料伴勻
Put all the chicken into the large mixing bowl and well mix all the sauce with chicken by hand
6. 把伴勻的雞肉放在焗盤上，放入焗爐烤30分鐘
Put the mixed chicken into the baking tray and roast it for 30 minutes
7. 準備一個平底鍋，把洋蔥片先炒一下，再把焗好後的剩餘醬料倒加入，再炒至洋蔥軟身
Prepare a sauce pan, stir the onion slices a little bit, then put the cooked sauce into the pan and stir well until onion becomes soft
8. 再加入焗好的雞肉大火略煎至金黃，最後加入青檸汁就完成。
Then Add the chicken into the pan and grill the chicken until brown in surface, add lime juice and fresh coriander, finished.
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