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坦都里烤雞（Tandoori Chicken，又稱印度烤雞）是一道源自印度次大陸、極受歡迎的南亞經典料理，其製法是將帶骨雞肉浸泡在優格和被稱為「坦都里瑪薩拉」（Tandoori Masala）的濃郁綜合香料混合物中，利用優格的酸性使肉質軟嫩，並以辣椒粉等香料賦予雞肉鮮豔的紅或橘色。醃製後的雞肉會串上長籤，放入傳統的坦都里爐（Tandoor，一種高溫黏土烤爐）中炙烤，爐內的高熱能迅速鎖住肉汁，並產生獨特的煙燻焦香和微焦的外皮，使其口感異常鮮嫩多汁，通常會搭配檸檬汁一同享用。

Tandoori chicken is a celebrated South Asian dish where bone-in chicken is marinated in a mixture of yogurt and tandoori masala—a robust blend of spices including ginger, garlic, cayenne, and garam masala—to tenderize the meat and impart a deep red hue. This richly flavored chicken is traditionally cooked on long skewers inside a tandoor, a high-heat, cylindrical clay oven, where the intense heat seals in the juices and creates a characteristic smoky aroma and slightly charred exterior, resulting in an exceptionally tender and flavorful dish, often enjoyed with lemon wedges.

印度烤雞Tandoori chicken

印度烤雞Tandoori chicken

阿富汗雞Afghani chicken

坦都里烤大蝦（Tandoori Jhinga，其中 Jhinga 意指大蝦或明蝦）是一道精緻且風味濃郁的印度海鮮佳餚。這道菜的重點是將大型蝦或明蝦浸泡在由濃稠優格、薑蒜泥、檸檬汁以及薑黃、紅辣椒粉和香旱芹籽 (ajwain) 等芳香香料組成的醃料中。優格能溫和地軟化蝦肉，而香料則能注入深層風味。醃製好的大蝦會被串上烤籤，迅速放入極高溫的坦都里烤爐中烤製或燒烤，直到邊緣略微焦化，既能保留水分，又帶有煙燻香氣。這道成品以其美麗的紅橙色澤、多汁的口感和平衡的辛辣酸味而聞名，是備受追捧的開胃菜或前菜。

Tandoori Jhinga is a popular seafood delicacy where large prawns or shrimp are marinated in a pungent mixture of thick yogurt, ginger-garlic paste, lemon juice, and aromatic spices like turmeric, red chili powder, and ajwain (carom seeds). The yogurt gently tenderizes the shrimp while the spices infuse deep flavor. The marinated prawns are then skewered and cooked rapidly in a searing hot tandoor oven or grilled until they are slightly charred on the edges, retaining their moisture and developing a smoky aroma. The finished dish is known for its beautiful reddish-yellow color, succulent texture, and balanced spicy-tangy flavor, making it a highly sought-after appetizer or starter.

烤蝦Tandoori jinga

阿姆利則炸魚 Amritsari fish fry

潘尼普里是印度最受歡迎且最具代表性的街頭小吃之一，以其一口咬下後爆發出的層次豐富的風味和口感而聞名。這道小吃的主體是 puri，一種由麵粉或粗麵粉製成的小巧、中空、油炸而成的酥脆球狀外殼。在食用前，攤販會在 puri 頂部敲出一個小洞，將外殼塞滿辛辣的馬鈴薯泥、鷹嘴豆和切碎的洋蔥等餡料，然後立即灌入一種稱為 pani（意為「水」）的調味液體。這種必不可少的 pani 通常是一種冰鎮、辛辣且帶有濃郁酸味的混合物，以薄荷、香菜、羅望子、黑鹽和各種香料調味而成，創造出清爽、甜美、鹹味和酸味並存的體驗，食客必須在酥脆外殼濕軟之前將其一口吞下

Pani Puri is one of India's most beloved and iconic street snacks, famous for delivering an explosive burst of flavor and texture in a single bite. The dish consists of a puri, which is a small, hollow, deep-fried crispy spherical shell made of flour or semolina. Just before serving, the vendor cracks a small hole into the top of the puri, stuffs the shell with a mixture of spiced mashed potatoes, chickpeas, and chopped onions, and then immediately fills it with a seasoned liquid called pani (meaning "water"). This essential pani is typically a chilled, spicy, and tangy concoction flavored with mint, cilantro, tamarind, black salt, and various other spices, creating a refreshing, sweet, salty, and sour experience that must be consumed whole before the shell gets soggy.j

Pani puri

拉拉雞是一道濃郁、芳香且美味的旁遮普咖哩菜餚，以其獨特的烹飪方式聞名，它結合了兩種不同形式的雞肉——帶骨雞塊和絞碎的雞肉末 (keema)。這道菜是將雞塊放入以洋蔥、番茄、薑和蒜為基底，並搭配薑黃、香菜、葛拉瑪薩拉等傳統咖哩香料製成的濃稠、深度調味的肉汁中烹煮。拉拉雞的標誌性口感和濃郁度來自於將絞碎的雞肉末直接混入燉煮中的肉汁裡；慢煮的雞肉末會輕微溶解於醬汁中，使拉拉雞比一般咖哩擁有更奢華、帶有顆粒感且濃厚的質地，而雞塊則保持鮮嫩濕潤。這種「雙重肉類」的技巧造就了這道菜無比豐盛和充滿風味的特色，通常搭配烤餅 (naan 或 roti) 一同享用

Chicken Rara is a sophisticated Punjabi curry where chicken pieces are cooked in a thick, deeply spiced gravy made from a base of onions, tomatoes, ginger, and garlic, along with traditional curry spices like turmeric, coriander, and garam masala. The dish gains its signature texture and intensity by incorporating ground chicken mince (keema) directly into the gravy as it cooks. The slow-cooked mince dissolves slightly into the sauce, giving the Rara a luxurious, grainy, and robust texture that is thicker than most curries, while the chicken pieces remain tender and moist. This double-meat technique results in an exceptionally hearty and flavorful dish, typically enjoyed with naan or roti.

傳統印度雞肉 Chicken rara

菠菜雞（又稱 Palak Chicken 或 Saag Murgh）是一道營養豐富且廣受歡迎的北印度咖哩，它完美地平衡了濃郁的香料與健康的綠色蔬菜。這道菜的特色是將鮮嫩的雞塊置於主要由新鮮菠菜泥製成的奶油狀、翠綠色的肉汁中烹煮。雞肉首先會與洋蔥、番茄、薑和蒜的濃郁混合物一同煸炒，隨後加入小茴香、香菜和薑黃等溫和香料。加入如絲般光滑的菠菜泥，通常再佐以少許鮮奶油或優格收尾，賦予了咖哩標誌性的絲絨般質地和泥土般的清甜。這種結合創造出了一種溫和調味、風味深沉且營養價值高的咖哩，傳統上搭配米飯、烤餅（roti）或拋餅（paratha）享用。

Chicken Palak is a wholesome and flavorful North Indian dish where tender chicken pieces are cooked in a creamy, vibrant green gravy made primarily from puréed fresh spinach (palak). The chicken is first sautéed with a potent blend of onions, tomatoes, ginger, and garlic, followed by a mix of warming spices like cumin, coriander, and turmeric. The addition of the silky smooth spinach puree, often finished with a touch of cream or yogurt, gives the curry its signature velvety texture and earthy sweetness. This combination creates a mildly spiced, deeply flavorful, and highly nutritious curry, which is traditionally enjoyed with rice, roti, or paratha.

菠菜雞 Chicken Palak

芒果雞肉咖哩是一道甜美、帶有果香酸味和微妙香料味的咖哩，在印度和東南亞美食中備受推崇，因其水果風味與鹹味辣度的完美平衡而聞名。這道菜將鮮嫩的雞肉塊與以成熟芒果泥為基礎的濃郁奶油醬汁結合在一起。咖哩的起始是傳統的 masala 基底，由煸炒的洋蔥、薑和蒜組成，並加入薑黃、辣椒粉和豆蔻等香料。接著，加入芒果泥特有的甜味和酸味，通常會透過添加椰奶或鮮奶油來柔和，這不僅使醬汁變濃，還增加了熱帶風味的豐富性。最終的咖哩顏色鮮豔、風味活潑，完美地融合了芒果的甜美和香料的溫和熱度，是偏愛溫和、帶有水果風味的鹹食者的熱門選擇，通常搭配清蒸米飯享用

Mango Chicken Curry is a luscious and flavorful dish that combines tender chicken pieces with a rich, creamy sauce based on ripe mango purée. The curry begins with a traditional masala base of sautéed onions, ginger, and garlic, along with spices such as turmeric, chili powder, and cardamom. The distinctive sweetness and tanginess of the mango purée are introduced, often mellowed by the addition of coconut milk or cream, which thickens the sauce and adds a tropical richness. The resulting curry is vibrant in color and flavor, offering a perfect harmony of sweetness from the mango and mild warmth from the spices, making it a popular choice for those who enjoy a milder, fruit-infused savory dish, usually served over steamed rice.u

Mango chicken

Saffron Tandoori Chicken (or Kesar Murgh Tikka) is a refined version of the traditional dish, where chicken pieces are marinated in a creamy base of yogurt, fresh cream, cheese (sometimes), and crushed cashews, resulting in an exceptionally tender and moist texture. The marinade is delicately spiced with mild flavorings like white pepper, cardamom, and mace, and its defining characteristic is the addition of saffron threads. The saffron is typically soaked in warm milk or cream before being added, giving the chicken a subtle, earthy fragrance and a striking, appetizing golden-yellow color. Unlike the fiery red original, this preparation is milder and richer, making it a luxurious appetizer or main course, often served in formal settings.

番紅花哩雞 SAFFRON TANDOORI CHICKEN

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