1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/rich600338<blockquote class="wp-embedded-content" data-secret="U6OGQVunpf"><a href="https://marcwiner.com/zh-hant/zheng-zong-nai-you-ji/">正宗奶油雞</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/zheng-zong-nai-you-ji/embed/#?secret=U6OGQVunpf" width="600" height="338" title="正宗奶油雞 — Marc Winer" data-secret="U6OGQVunpf" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://marcwiner.com/wp-includes/js/wp-embed.min.js </script> https://marcwiner.com/wp-content/uploads/2025/09/Butter-chicken-en-tete-chapati-750x563.jpg600450想像一盤經過炭火炙烤、邊緣帶著煙燻焦痕與微微鼓泡的坦都里雞肉。接著，它滑入一鍋鮮橘色的醬汁中，亮澤得幾乎映出餐廳裡的燈光。第一口一落在舌尖 ：熟透番茄帶來清亮微酸，奶油賦予濃郁柔滑的口感，尾韻再透出一絲葫蘆巴的香氣。https://marcwiner.com/zh-hant/zheng-zong-nai-you-ji/zh-hant正宗奶油雞印度主菜5015654人份400 g 雞腿肉 (去骨)2 湯匙 優格1 茶匙 薑蒜醬1 湯匙 檸檬汁0.5 茶匙 紅辣椒粉1 撮 紅色食用色素 (食用級)1 撮 小豆蔻粉1 撮 肉豆蔻粉鹽 (依個人口味調整)1 湯匙 鮮奶油2 湯匙 印度酥油 (或中性食用油)2 湯匙 奶油1 湯匙 中性食用油1 茶匙 孜然籽2 青辣椒 (縱向剖開)120 ml 烤洋蔥泥240 ml 番茄膏180 ml 番茄泥1 撮 糖0.5 茶匙 葛拉姆馬薩拉1 茶匙 葫蘆巴葉 (乾燥)0.5 茶匙 恰特馬薩拉180 ml 鮮奶油香菜 (切碎)奶油烤餅 (搭配食用)坦都里烤餅 (搭配食用)10https://marcwiner.com/wp-content/uploads/2025/09/Butter-chicken-en-tete-chapati.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400