Kun san girke-girke don Chicken Tikka Masala? Shin kun gwada wannan menu? A yau, muna gayyatar ku ku bi wannan labarin domin za ku gano abinci mai daɗi da za ku iya rabawa tare da danginku da gungun abokai. Ji dadin shi.
Chicken tikka masala tasa mai asalin Indiya da Biritaniya.
Asalin kaji tikka masala tasa
Asalin wannan abinci mai dadi bai fito fili ba, domin akwai sabani tsakanin ilimin gastronomy na Indiya, Amurka, Spain, China, Iran, Ingila da sauransu; amma abin da ke da tabbas shine tasiri da rinjaye na abinci na Indiya da Birtaniya, inda ake zaton, saboda ba a tabbatar da cewa an haifi wannan abincin ba.
Nazarin gourmet yana nuni ne da cewa abincin kaji tikka masala ya fito ne daga Scotland, Glasgow, amma tare da yawan ƴan ƙasar Indiya a Burtaniya, ka'idar tana da sarƙaƙiya, domin waɗannan mutanen da suka shafe shekaru da yawa suna cikin wannan al'ummar sun ce sun kasance. 'yan asalin farantin kuma sun kwafi girke-girke.
Wani abu da masana ilimin gastronomy suka yi nuni da cewa, wannan tasa ba ta Indiya ba ce, tun da shahara da farin jinin haihuwarsa na kasar Ingila ne; Tashi ya tashi sosai, har aka sanya masa suna a matsayin abincin al’ummar wannan kasa.
Idan kai mai son kaji ne, a cikin kowane gabatarwar, muna gayyatar ka ka karanta ka ji daɗin labarinmu inda aka yi magana game da abinci mai daɗi kamar su. kaji croquette.
Chicken tikka masala girke-girke
Ya kamata a lura cewa babu takamaiman girke-girke na kaza tikka masala; amma, akwai tushe na shirye-shirye kuma kowane daki-daki yana tafiya a cikin ƙwarewa da hali na shugaba.
Yawancin gidajen cin abinci sun ɗauki tushen Indiya na shirye-shiryen wannan abincin abinci, saboda a Indiya ana kiyaye buƙatun da hanyoyin shirya wannan menu.
Girke-girke da za mu ba wa masu binmu yana da sauƙi kuma mai sauƙin shiryawa, an kawo shi daga Ingila tare da tushe mai karfi na Indiya, kodayake a cikin kasuwar dafa abinci akwai bambancin kayan abinci da kuma hanyar shiri. Wannan girke-girke yana da tabbacin saboda an kimanta shi a cikin Matsayin Chep mai tauraro 5.
Sinadaran
- Nono kaji
- Cokali ɗaya na ƙasa ginger
- A teaspoon na turmeric
- A teaspoon na gishiri
- Ɗayan teaspoon na tsaba coriander
- Cokali na ƙasa cumin
- 1/2 teaspoon na cayenne
- 1/2 lemun tsami
- Yogurt
- Albasa biyu
- XNUMX cokali na garam masala (cakudar kayan kamshi)
- Tumatir cokali daya
- 400 ml na kwakwa madara
- Coriander
Don marinate kaza
- Yogurt kamar 100 ml
- 1 cokali na masala miya na gida ko garama masala
shirye-shiryen tasa
Kafin a fara shirya wannan abinci mai daɗi, sai a wanke nonon kajin da kyau da ruwa da vinegar don yanke duk wani kitsen da za a maƙale da shi.
1. Yi cakuda kayan yaji
Mix duk kayan yaji da aka ambata a sama a cikin babban kofi.; sai mu zuba garin kumin, da kurku, da garin ciyawa, da garama masala da gishiri: sai mu fara dahuwa da kyau domin haduwar kamshi da kayan marmari su yi dunkule, tunda wani kamshi mai dadi zai fara.
2. Marinate kaza
Ya kamata a raba haɗin kayan haɗin gwiwa zuwa sassa biyu daidai; a cikin babban akwati tare da murfi, sanya yogurt na halitta, da yankakken tafarnuwa guda biyu da aka riga aka yanka da ginger; haka nan sai mu kara rabin hadin kayan yaji sannan mu jujjuya shi sosai.
Ana zuba kazar sai mu jujjuya shi a hankali domin hadin ya manne da fatar nono a hada warin sannan a samu ciki. Ana kai shi a cikin firiji don bar shi ya huta na rabin sa'a, ana ba da shawarar a bar shi cikin dare a cikin firiji don ya fi girma.
3. Kwasfa tumatir
Don kada a lalata tumatir, yana da kyau a dumama ruwan, yanke shi a cikin ɓangaren giciye a cikin siffar giciye a saka shi lokacin da ruwan ya fara tafasa, kawai na dakika talatin.
Daga can an sanya su a cikin babban kofi tare da ruwan sanyi, fata za ta fara fadowa da kanta; abin da za ku yi shi ne cire 'yar fata da ta rage lokacin da fata ta fadi.
4. Yi taliyar Tikka Masala
Za a iya yin mataki na gaba ta hanyar yanke kankana, amma idan kuna da injin sarrafa abinci za ku iya amfani da shi; ƙara tafarnuwa tafarnuwa, albasa, barkono, babban cokali na tumatir maida hankali da sauran rabin da aka shirya cakuda. Wani abin da bai kamata a rasa ba a wannan lokaci shi ne cokali na ginger, daskare ko foda, ana juya shi har sai an yi.
Sanya babban kwanon frying ko kasko, zafi tare da cokali biyu na mai akan matsakaicin zafi mai zafi, ƙara taliya, kawai an yi; yana motsawa na tsawon minti 5 ba tare da tsayawa ba; sa'an nan, ƙara tumatir a yanka a cikin kwata, bar don 5 karin minti, har sai tumatir crystalliizes. Ana buge su kuma ana ƙara miya, a bar shi a kan matsakaiciyar zafi na tsawon minti 10.
Mai karatu, idan kuna sha'awar kayan zaki, muna ba da shawarar labarinmu don ku ji daɗin girke-girke mai kyau. ginger cookies da jin daɗin shirye-shiryensa.
5. Brown da kaza
Lokacin da miya ta kasance a kan zafi, a yanka nono na kajin a cikin nau'i-nau'i masu siffar dice, fiye da centimeters biyu ko ƙasa; a cikin kwanon rufi mai cokali biyu na mai, fara launin ruwan kasa akan zafi mai zafi. Sai kawai ana kirfa kaza, ba dafa shi ba, don launin ruwan kasa.
6. Ƙarshe na ƙarshe
Bayan ya yi launin ruwan kajin, yana jiran kada ya ƙone; a zuba madarar kwakwa da kaji a cikin taliya da ke dahuwa; Ya kamata ku ɗaga harshen wuta zuwa ƙarfi don fara dafa komai tare, yana motsawa a hankali kuma a ci gaba da haɗawa da cakuda.
Samun duk abubuwan da aka haɗa, rage ikon kyandir zuwa matsakaicin matsakaici, an rufe shi don akalla minti ashirin, don ba da lokacin kajin don dafa. Idan kana son kajin ya zama mai laushi sosai, to sai a sanya wuta sosai, amma lokacin dafa abinci zai fi minti ashirin.
7. Shirye don yin hidima
Lokacin da miya ya yi kama da kaji mai laushi, tasa yana shirye don yin hidima kuma ya ji daɗin tasa mai kyau; Ana iya haɗuwa da wannan tare da shinkafa basmati da naan (style Indiya), burodin da aka dogara da garin alkama, wanda aka saba a cikin ƙasar Indiya.
Yawan kayan kamshi da kayan kamshi da kuke so lokacin shiryawa yana daga kowane mutum, dandanon ba zai canza ba, kawai abin da zai zama ɗan yaji. Ɗaya daga cikin shawarwarin wannan tasa shine a shirya shi tare da naman alade, rago ko turkey.
Tikka masala, mai cin ganyayyaki
Don duk dandano, wannan tasa yana da gabatarwa tare da aubergines wanda ke ba da wani nau'i na musamman, ga waɗanda ba sa amfani da kayan yaji.
Sinadaran don jita-jita 3
- Eggplants na kasar Sin guda biyu
- 1 teaspoon gishiri
- ruwa don jiƙa
- karamin zucchini
- Cokali daya da aka daka ginger
- Karamin yankakken albasa
- 300 ml tumatir puree
- Gilashin jan wake (parboiled)
- 200 ml na kwakwa madara
- Cokali biyu na manna tikka masala (na gida ko na kasuwanci)
- tsunkule na barkono
- teaspoon na sukari
- Coriander don ado
Hanyar
A wanke da kuma yanke ƙwanƙarar Sinanci, auna 2 cm; ya kamata a yayyafa shi da gishiri, juya har sai an rufe shi gaba daya; sai a zuba ruwa a jika kamar minti 5 zuwa 10. Na gaba, yanke zucchini da albasa; bayan minti 15 na jika, cire aubergines kuma a wanke da ruwa mai dadi don magance gishirin da ya bi; Hakanan, yakamata a bushe su da rigar takarda.
A cikin kwanon frying, ƙara kayan lambu ko man kwakwa da aubergines, bar su launin ruwan kasa na minti 7 suna juyawa da zagaye; Lokacin da aubergines ya yi launin ruwan kasa, ana cire su a bar su su huta. A cikin kwanon rufi ɗaya, a kan zafi mai zafi, ƙara albasa da ginger, dafa har sai albasarta ta yi crystallize, kimanin minti daya; sai a zuba masala tikka, a bar shi ya gasa na tsawon dakika 10. Ƙara tumatir da kayan yaji kamar haka.
Idan ya juya launin tumatir, ƙara zucchini da wake na koda; bari dafa don minti 7; sai azuba garin aubergines da madarar kwakwa, sai a gauraya gyadar da kyau ba tare da an daka ba, sai a zuba gishiri a dandana da sukari. Shirye don jin daɗin wannan tasa.
