{"id":2783,"date":"2014-03-30T17:27:36","date_gmt":"2014-03-30T15:27:36","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=2783"},"modified":"2025-03-17T14:15:09","modified_gmt":"2025-03-17T12:15:09","slug":"kura-tikka-masala","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=2783","title":{"rendered":"Kura tikka masala"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Indicka kuchyna je nesmierna lahka v pripade,\u00a0 ze mame vsetky tie bajecne koreniny,\u00a0 absolutne nevyhnutne pre tieto jedla.\u00a0 Neviem\u00a0 aka je , v tomto smere , ponuka v obchodoch, ale v online obchodoch nie je absolutne s nimi ziaden problem, velka ponuka je tu<\/a>, alebo tu<\/a>, alebo tu<\/a>…a urcite v dalsich , ktore si vyberiete podla svojho vyberu.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong> 50 min + priprava<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 4 porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

(C) 2025 Milena Chalupn\u00edkov\u00e1<\/h3>\n
\n

Kop\u00edrovanie a roz\u0161irovanie textov, receptov a fotografi\u00ed z tejto dom\u00e9ny je mo\u017en\u00e9 jedine s v\u00fdslovn\u00fdm p\u00edsomn\u00fdm s\u00fahlasom majite\u013ea t\u00fdchto str\u00e1nok.<\/strong><\/p>\n

All rights reserved.<\/strong><\/p>\n<\/div>\n

800g ciste kuracie maso, bez koze a kosti<\/p>\n

Na marinadu :
\n3 kopcovite lyzice toho najhustejsieho jogurtu (ja som mala grecky)
\n1 PL cervena mleta paprika
\n1 CL stiplava paprika (alebo si upravte podla svojej chute)
\n2 PL garam masala
\n5 ks velkych strucikov cesnak
\n1 kopcovita PL nasekany cerstvy dumbier
\nStava z polovice citrona
\nHrst nasekanej koriandrovej vnate<\/p>\n

Dalej potrebujeme :
\nolej
\n1 velka cibula
\n1 CLmlety kardamon
\n5 struciky cesnak
\n6 ceresnovych\u00a0 paradajok
\n1 CL\u00a0 lyzicka mleta skorica
\n1 PL garam masala
\n1 CL stiplavej mletej papriky
\n1CL hnedy cukor
\n500 ml sladka smota
\n1 PL mlete mandle<\/p>\n

Postup<\/h2>\n

Vecer …pokial budete varit zo stehien, tak ich vykostite a zbavte koze…to iste aj ked varite z prs. Kozu a kosti odlozte do mraznicky a uvarte z neho vynikajucu vyvarovu polievku. Ciste maso nakrajame na kusky na jeden hlt.
\nDo velkej misy dame jogurt a prelisujeme do neho cesnak. Pridame najemno nasekany zazvor, citronovu stavu, koreniny a vnat. Dobre premiesame a do tejto marinady zamiesame kuracie kusky. Misu prikryjeme a vlozime na noc do chladnicky (v marinade moze postat kludne aj tri dni).<\/p>\n

\"\"<\/a><\/p>\n

Na druhy den najprv ocistime a na kusky nakrajame cibulu a cesnak.
\nVo velkom woku, alebo v inej podobnej nadobe rozohrejeme 5 lyzic repkoveho (jasne ze moze byt aj iny, ale vyvarujte sa olivoveho) oleja, podusime na nom cibulu a cesnak kym nie je zlata. Na cibulu pridame prekrojene\u00a0 paradajky a nechame podusit 3 minuty, na tento zaklad pridame vsetky koreniny…kardamon, mleta skorica, garam masala, stiplava paprika…a cukor. Dobre premiesame.<\/p>\n

\"IMG_0249\"<\/a>
\nDo woku vlozime marinovane kuracie kusky…aj s jogurtom a opekame dobre zo vsetkych stran. Masa je vela, takze ja som takto opekala 15 minut.<\/p>\n

\"IMG_0251\"<\/a><\/p>\n

Po opeceni som maso posolila, vliala smotanu Prikyjeme pokrievkou a dusime pokial nie je maso makke.<\/p>\n

Na zaver do omacky vsypeme mlete mandle (aj so supkou) a nechame zvriet a hned odstavime.
\nAko prilohu som zvolila chlieb naan<\/a>, k takymto omackovym jedlam sa hodi uplne dokonale.
\nMoj Dobry Manzel ma k tomu rad aj ryzu basmati….robievam ju tak, ze na oleji najprv orestujem 6 klincekov a 6 guliciek noveho korenia a az potom restujem ryzu a pokracujem tak ako sa obvykle robi ryza.<\/p>\n

V Anglicku je toto jedlo tak oblubene v restauraciach, ze ho anglicani zacali povazovat za svoje narodne. Kura tikka, a tikka masala su nadherne cervenej farby, raz som nevedela ako mam taku farbu docielit a nakoniec som sa docitala na nejakom indickom blogu, ze sa tam pridava cervene potravinove farbivo. Kto nedava farbivo, prida paradajkovy pretlak. ale ako som citala v diskusiach pod tymito receptami, tak tam vznikali plamenne hadky o pritomnosti paradajkoveho pretlaku…asi tak ako ked sa u nas hadaju, ci je gulas lepsi ked sa robi na platni, alebo na pekaci v rure. Ohromne ma to potesilo, ze ludska povaha je vsade rovnaka…<\/p>\n","protected":false},"excerpt":{"rendered":"

Indicka kuchyna je nesmierna lahka v pripade,\u00a0 ze mame vsetky tie bajecne koreniny,\u00a0 absolutne nevyhnutne pre tieto jedla.\u00a0 Neviem\u00a0 aka je , v tomto smere , ponuka v obchodoch, ale v online obchodoch nie je absolutne s nimi ziaden problem, velka ponuka je tu, alebo tu, alebo tu…a urcite v dalsich , ktore si vyberiete […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[17,18],"tags":[],"class_list":["post-2783","post","type-post","status-publish","format-standard","hentry","category-hydina","category-indicka-kuchyna"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-IT","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2783","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2783"}],"version-history":[{"count":2,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2783\/revisions"}],"predecessor-version":[{"id":11125,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2783\/revisions\/11125"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2783"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2783"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2783"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}