Ingredjenti
Ċanga2 kilograms
Bżar1 kilogram
Butir200 grams
Koriandru Mrobbat3 tablespoons- Ground Red Chili1 teaspoon
Kanella mgħottija1 teaspoon
Mikse ta' spejjeż1 tablespoon
Kari2 tablespoons
Aglio Mħallat2 tablespoons
Kurkuma1 teaspoon- Freshly Ground Black Pepper1 teaspoon
- Cloves20 pieces
Salt3 teaspoons
Ginger frisk1 piece- Chicken Stock Cube2 pieces
Jogurt1.5 cups
Ġuħ ta' lewż0.8 cups
Fjuri tal-laurel5 leaves
Żejt tal-oliva6 tablespoons
Passi
- 1
Slice the onion thinly, fry it in half a packet of butter with the addition of 3 tablespoons of olive oil to prevent the butter from burning, and fry on low heat until it wilts and turns golden.
recipe.minutesGħodda meħtieġa:
Pan
Kazzola
Sikkina - 2
In another pot, add the remaining butter and oil. Once the butter and oil are hot, add the coriander seeds, the ginger stick chopped to the size of bulgur, and fry the mixture briefly, then add all the spices followed by the crushed garlic.
recipe.minutesGħodda meħtieġa:Kazzola - 3
Fry the chicken thighs for ten minutes in those spices on low heat to prevent sticking. After frying, place the fried onion over the chicken thighs and cover with the chicken stock dissolved in water until fully submerged.
recipe.minutesGħodda meħtieġa:Kazzola - 4
Add the yogurt, lemon, bay leaves, and turmeric, and leave on medium heat until the meat is fully cooked.
recipe.minutesGħodda meħtieġa:Kazzola
Fatti tan-Nutrizzjoni
Ċangagħal kull 100gBżargħal kull 100gButirgħal kull 100gKoriandru Mrobbatgħal kull 100gKanella mgħottijagħal kull 100gMikse ta' spejjeżgħal kull 100gKarigħal kull 100gAglio Mħallatgħal kull 100gKurkumagħal kull 100gSaltgħal kull 100gGinger friskgħal kull 100gJogurtgħal kull 100gĠuħ ta' lewżgħal kull 100gFjuri tal-laurelgħal kull 100gŻejt tal-olivagħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.