Parsi Chicken Farcha (Parsi-Style Indian Fried Chicken)

Farashin Parsis ya fara zuwa Gujarat a kan iyakar yammacin India daga Farisa. Ko da yake ba wata babbar al'umma ba ne, tun daga yanzu sun kasance masu tasiri sosai a kasar. Lokacin da yake magana game da Parsis daya ba zai iya watsi da abincin su ba saboda yana da dadi kuma na musamman. Abincin Parsi ya haɗa duka Persian da Gujarati Influences.

Parsi chicken farcha wani shahararren Parsi tayi sau da yawa ana yin aiki a matsayin mai farawa ko kayan aiki a kowane yanayi na daban - daga bukukuwan aure zuwa ranar haihuwar ga abincin iyali kuma mafi. Yana da sauƙin sauƙafa kuma sau da yawa ake kira da harshen Indiya na Amurka. Cook kuma ku bauta wa wasu a taronku na gaba, ko don cin abinci na gida tare da ɓoye na musamman.

Abin da Kayi Bukatar

• 2 lbs. ƙwaƙwalwar kaza ko fuka-fuki. Idan amfani da drumsticks, cire fata
• Ga Marinade:
• 2 tbsp. ruwan 'ya'yan lemun tsami
• 1 tbsp. tafarnuwa manna
• 1 tbsp. Gudun manna
• 1/2 tsp. ja chilli foda
• 1 tsp. garam masala
• 1/2 tsp. black barkono (freshly ƙasa)
• Salt dandana
• Ga Ginin:
• 1 kofin gurasa
• 2 qwai
• Salt dandana
• 1/2 tsp. black barkono freshly ƙasa)
• A tsunkule na jan chili foda
• Zuwa Mai Girma:
• 4 to 5 kofuna waɗanda kayan lambu mai (mafi, idan da ake bukata, ko canola / sunflower dafa abinci man)

Yadda za a yi shi

1. Saka kajin a cikin babban tasa mai yalwa ba tare da ƙara ruwan 'ya'yan lemun tsami, tafarnuwa manna ba, ginger manna, jan alkama foda, garam masala foda, barkono da gishiri zuwa gare shi.
2. Mix da kyau sosai domin kaza mai tsabta sosai tare da man shanu. Da ya fi tsayi kajin kaza, dabbar da kajiyar Chicken Farcha za ta kasance, don haka tsakar dare ne cikakke. Idan hakan ba zai yiwu ba, sai ka yi tsawon minti 30 zuwa awa daya.

1. Rufe tasa tare da jingina kunsa da refrigerate don yin marinate.
2. Lokacin da kake shirye don soyayyen kaza, shirya sinadarin shafawa ta hanyar kwashe su duka. Fara ta wurin shimfiɗa gurasa a kan farantin farantin.
3. Gasa kayan lambu / canola / man dafa abinci a cikin zurfin kwanon rufi / wok / kadhai, a kan matsakaiciyar zafi. Kada a yi jarabce don tada zafin jiki. Ba ka so man ya yi zafi sosai saboda wannan zai sa kaji ya ƙona a waje kuma ya kasance mai sauƙi a ciki.
4. Tashi qwai a cikin kwano da kuma sutura har sai da santsi. Yanzu ƙara gishiri dandana, freshly ƙasa baki barkono da tsunkule na jan chili foda. Whisk sake sakewa da kyau.
5. Ɗauke kajin daga firiji kuma ka sake haɗuwa da kyau.
6. Lokacin da man ke da zafi, mirgine kowane kaza a cikin gurasa don yin gashi mai kyau.
7. Saki kowane yanki a cikin raɗaɗin cakuda kwai da kuma sauke cikin man fetur mai zafi.
8. Dangane da girman kwanon kwanonka zaka iya fry fiye da wani kaza a lokaci, amma kada ka tara su.
9. Yi amfani da cokali mai slotted don kunna kaji guda-lokaci. Ana yin kaza a yayin da yake juya zinariya a waje
10. Yi amfani da cokali slotted don cire daga man fetur kuma magudana a kan tawul ɗin takarda. Kaza ba a nufin ya zama mai tsada ba a waje.

A lokacin da aka yi wa dukan kaji da kaji suna soyayyen, ka yi zafi tare da salatin salatin ko kayan lambu.

Za ku iya so

Indiyawan Indiyawan Indiya

Asalin Indiyawan Indiya na Indiya

Gudanar da Sha'idodin Abinci (ta hanyar bauta)
Calories	456
Total Fat	23 g
Fat Fat	6 g
Fat maras nauyi	9 g
Cholesterol	196 mg
Sodium	379 MG
Carbohydrates	15 g
Fiber na abinci	1 g
Protein	45 g

(Ana bayanin ladaran abincin jiki a kan girke-girke ta amfani da wani tsari na kayan aiki kuma ya kamata a yi la'akari da kimantawa. Sakamakon mutum ɗaya zai iya bambanta.)