Don fara karatun girke-girke na wani ma'auni mai zurfi, yana da kyau a gano ainihin abin da yake. Saboda haka kalmar nan "kaza" ba ta haifar da wasu matsalolin: kaza, yana da kaza, kamar yadda ba ka karba shi ba. Tare da "masala" zai fi wuya, domin a cikin sararinmu wannan abu ya kasance mai nisa daga mafi yawancin. Ana kiran Masala da cakuda kayan kayan yaji da yawa, wanda ke zama tushen duniyar India. Irin wannan cakuda za a iya saya riga an shirya, a cikin shagunan Indiya da ke cikin gida, ko zaka iya shirya kanka.
Chicken tikka masala
- ja chile - 1/4 ctr;
- tafarnuwa - 1 albasa;
- Ginger Tushen - 15 g;
- kayan lambu mai - 1 tbsp. cokali;
- paprika - 1 tsunkule;
- a cakuda garam masala - 1/2 st. spoons;
- tumatir manna - 1 tbsp. cokali;
- coriander - 3-4 rassan;
- filletin kaza - 400 g;
- albasa - 1 pc.;
- Bulgarian barkono - 1 pc.;
- kirfa - 1 tsuntsu;
- ƙasa coriander - 1 tsunkule;
- turmeric - 1 tsunkule;
- tumatir - 400 g;
- nawa yogurt - 100 ml;
- cream - 50 ml.
Shiri
Kafin a dafa abinci, ya kamata a lura cewa an shirya shi a rana daya kafin amfani.
Pepper Chili, tafarnuwa da Ginger whisk a cikin wani blender da kayan lambu mai. Add to kayan lambu paprika, garam-masala, manna tumatir da coriander. Karɓa sosai a sake. Mun ba da cakuda don tsayawa a kalla a rana, sannan kuma mu sanya adadin kaji a ciki kuma mu bar shi cikin firiji don dare.
Kashegari, a kan ƙananan man kayan lambu, bari mu sanya albasa, barkono da wasu kayan yaji. Ka ajiye kome a kan wuta don kimanin minti 10, sannan ka ƙara tumatir tumatir da yogurt na halitta. Yanzu ƙara ƙwayoyin kaza kuma ci gaba da wuta don karin minti 15-20. Mun shirya gurasar da aka gama tare da kirim kuma muyi ado da launi na coriander. Ku bauta wa tare da kayan lambu salatin da shinkafa shinkafa .
Masala mai tsami maras kyau
Sinadaran:
- tafarnuwa - 6 ƙwayoyi;
- Grated Ginger tushe - 4 teaspoons;
- garam masala - 2 tsp.
- turmeric - 4 tsp.
- coriander - 2 tsp;
- cumin - 2 tsp;
- ƴan ciki - 1 ½ st.;
- cardamom - 6 pods (crushed);
- gishiri - 1 tbsp. cokali;
- filletin kaza - 1 kg;
- kayan lambu mai - 3 tbsp. spoons;
- albasa - 1 pc.;
- tumatir manna - 1/4;
- dried chili - 2 kwakwalwa.
- tumatir - 5 inji mai kwakwalwa.
- faski - 3/4 tbsp.
Shiri
A cikin karamin kwano, kaɗa tafarnuwa, ginger, turmeric, garam masala, coriander da cumin. A cikin wani kwano, hada yoghurt, gishiri da rabin cakuda kayan yaji daga ƙananan tasa, sanya rassan kaza a cikin jirgin ruwan da aka shirya da kuma haɗuwa sosai domin kazawan kaji an rufe shi ko da wani ma'auni na cakuda. Mun ba nama a promarinovatsya game da sa'o'i 4-6.
Zuba man mai kayan lambu a cikin mai daɗaɗɗen tagulla, ƙara albasa, tumatir manna, cardamom da dried chili. Ciyar da cakuda mai yaji, yana motsawa kullum, har sai manna zai fara duhu. Sauran rabi na cakuda kayan yaji sun yi barci a cikin brazier da kuma fry don wani minti 4. Ƙara tsaka-tsalle da tsire-tsire kadan, ku ajiye cakuda a kan wuta don karin minti 8-10, har sai miya fara fararen. Yanzu a cikin tumatir, zaku iya ƙara cream da faski, kuma ku bar stew don minti 30-40.
Kaji, wanda aka riga ya cika a cikin miya, an ajiye shi a ƙarƙashin ginin na kimanin minti 10, to, idan ya cancanta, ana buƙatar shi da sliced kuma an aika shi a miya. Mun ba da kajin a minti daya zuwa squint na minti 8-10,
Rice ba wata kariyar wajibi ne a wannan tasa ba, masoya da kaifi zai iya maye gurbin ado tare da tashar tashar gargajiya ta gargajiya. Don shirye-shiryensu, yalwata 2 kofuna na gari da rabi kopin ruwan dumi da gishiri. Sa'an nan kuma akwai buƙatar ka shimfiɗa ƙaramin kullu, ba shi hutu daga rabin sa'a, sa'an nan kuma mirgine shi kuma toya da wuri a man shanu.