In season当季Indian印度
Butter Chicken黄油鸡
A 4-serving recipe with a 60-minute beginner workflow, exact seasoning and visible checkpoints.鸡肉配酸奶、番茄和香料烹煮，做成酱汁浓郁、奶香柔和的咖喱。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
Blend hot soup safely: fill the blender no more than half, remove the center cap and cover the hole with a folded towel, hold the lid down and start on low. Or use an immersion blender in the pot off heat.热汤安全打碎：搅拌机不超过半满，取下盖中央小盖，用折叠毛巾盖住孔，手压盖子，从低速开始；或关火后在锅中用手持料理棒。- Cut 2 lb / 900 g boneless skinless chicken thighs into 4-cm pieces on a separate board. Grate 1 tbsp peeled ginger and 4 garlic cloves and mix together. Dice 1 onion. Measure ½ cup plain yogurt, 2 tsp garam masala, 1 tsp fine salt, 4 tbsp butter, one 14-oz / 400-g can crushed tomatoes, ½ cup heavy cream, 2 tbsp chopped cilantro and 1½ cups basmati rice cooked by its package directions.用专用砧板把900克去骨去皮鸡腿切4厘米块。1大匙去皮姜和4瓣蒜擦泥混合；1洋葱切丁。量½杯原味酸奶、2小匙印度综合香料、1小匙细盐、4大匙黄油、1罐400克番茄碎、½杯淡奶油、2大匙香菜碎；1½杯印度香米按包装煮好。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
Ingredients食材
- Chicken鸡肉2 lb磅
- Plain yogurt原味酸奶0.5 cup杯
- Garam masala印度综合香料2 tsp小勺
- Ginger生姜1 tbsp大勺
- Garlic大蒜4 cloves瓣
- Butter黄油4 tbsp大勺
- Onion洋葱1
- Tomatoes番茄14 oz盎司
- Heavy cream淡奶油0.5 cup杯
- Cilantro香菜2 tbsp大勺
- Basmati rice印度香米1.5 cups杯
- Fine salt细盐1 tsp小勺
Method做法
Toss the chicken with the yogurt, 1 tsp garam masala, half the ginger-garlic, and ½ tsp salt, then cover and refrigerate.
鸡肉加酸奶、1小匙香料、一半姜蒜泥和½小匙盐抓匀，盖好放冰箱。
Every piece is coated.每块都裹匀。
Common mistake & quick fix容易错在哪，怎么补救
Marinate in the refrigerator, never on the counter; wash hands for 20 seconds.只在冰箱腌，不放台面；洗手20秒。
Melt 1 tbsp butter in a large skillet and sear the chicken in 2 batches so the pieces don't touch, then move them to a plate.
大平底锅里化开1大匙黄油，鸡肉分两批煎，别让肉块挨在一起，煎好盛到盘里。
Pieces have a deep brown crust on at least 2 sides and release easily from the pan.至少两面有深褐色焦皮，且容易离锅。
Common mistake & quick fix容易错在哪，怎么补救
If pieces stick, wait 1 minute before turning. Cook in 2 batches so pieces do not touch.粘锅就再等1分钟再翻；分两批，块与块不相碰。
Cook the onion in the remaining 3 tbsp butter.
用剩下的3大匙黄油炒洋葱。
Onion is translucent with soft edges, not blackened.洋葱半透明、边缘软，不发黑。
Common mistake & quick fix容易错在哪，怎么补救
If browning before soft, lower heat and add 1 tbsp water; stir to loosen the bottom.蔬菜还没软就开始变褐时，调小火，加1大匙水，铲起粘在锅底的食材。
Add the remaining ginger-garlic and 1 tsp garam masala.
加剩下的姜蒜泥和1小匙香料。
Spices smell toasted, without smoking.香料出香，不冒烟。
Common mistake & quick fix容易错在哪，怎么补救
If spices darken or smell burnt, discard and start again; burnt spice is bitter.香料变黑或焦味就倒掉重来，焦香料发苦。
Add the tomatoes and simmer, scraping the bottom every 5 minutes so nothing sticks.
下番茄煮，每5分钟刮一下锅底，别让它粘锅。
Small bubbles break gently across the surface.表面轻轻冒小泡。
Common mistake & quick fix容易错在哪，怎么补救
If bubbling hard, lower the heat. Scrape the bottom every 5 minutes so nothing sticks.滚得太猛就调小火；每5分钟刮一次锅底防粘。
Take the skillet off the heat and blend the sauce smooth, following the safety note from prep, then pour it back into the skillet.
锅离火，按备料时的安全说明把酱打到顺滑，再倒回锅里。
Soup is smooth with no visible chunks.汤顺滑无可见块。
Common mistake & quick fix容易错在哪，怎么补救
Hot soup can burst out of a sealed blender; never fill it more than half and always vent the lid.热汤在密闭搅拌机里会喷出，绝不超过半满且盖子要通气。
Return the chicken to the skillet, stir in the cream and ½ tsp salt, and simmer.
鸡肉放回锅里，拌入奶油和½小匙盐煮。
The thickest center reads 165°F (74°C) on a food thermometer; color alone is not proof.食品温度计测最厚中心达165°F (74°C)，不能只看颜色。
Common mistake & quick fix容易错在哪，怎么补救
If below the target, keep cooking in 2-minute increments and measure again; clean the thermometer before checking cooked food.温度未达标时，每次继续加热2分钟再测；测熟食前先清洁探针。
Top with cilantro and serve over the rice.
撒上香菜，配米饭上桌。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Chicken鸡肉Thighs stay juicy and forgiving; breasts are leanest. Look for pink, firm meat with no sour smell.鸡腿肉嫩不易柴，鸡胸最低脂。选粉色、紧实、无异味的。
Plain yogurt原味酸奶Probiotic protein. Greek is thicker—great swap for sour cream or mayo.含益生菌和蛋白。希腊酸奶浓稠，可替代酸奶油或蛋黄酱。
Garam masala印度综合香料Warm Indian spice blend; add near the end to keep its aroma.印度暖香混合香料；接近出锅时加，保留香气。
Ginger生姜Warming, aids digestion. Choose smooth, taut skin; scrape peel off with a spoon.温性、助消化。选表皮光滑饱满的；用勺子刮皮最方便。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
- Butter黄油
Unsalted lets you control seasoning; European-style has more fat and flavor.无盐黄油便于控咸；欧式黄油脂肪高更香。
Onion洋葱Flavor base of most savory cooking. Yellow for cooking, red raw. Firm, dry skins = fresh.咸味菜的底味。黄洋葱做菜，紫洋葱生吃。外皮干、紧实为新鲜。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
- Large skillet, blender or immersion blender, towel, food thermometer大平底锅、搅拌机或手持料理棒、毛巾、食品温度计
Make it a balanced meal营养搭配建议
Balance it: add basmati rice for carbs and cooling raita for protein + calcium; a simple cucumber-tomato salad adds fiber.均衡搭配：配印度香米补碳水，酸奶黄瓜酱补蛋白和钙，再来点黄瓜番茄沙拉补纤维。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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