{"id":6527,"date":"2016-01-09T20:29:24","date_gmt":"2016-01-09T19:29:24","guid":{"rendered":"http:\/\/somes.dk\/?p=6527"},"modified":"2025-10-25T12:22:57","modified_gmt":"2025-10-25T10:22:57","slug":"tikka-chicken-masala","status":"publish","type":"post","link":"https:\/\/somes.dk\/?p=6527","title":{"rendered":"Tikka Chicken Masala"},"content":{"rendered":"

Marinade:<\/em><\/strong> 2 dl yoghurt, 4 fed finthakket hvidl\u00f8g, 3 tsk fintrevet ingef\u00e6r, 3 tsk. garam masala, 1 \u00bd tsk. gurkemeje, 1 tsk. chiliflager, 1 tsk st\u00f8dt nelliker, 2 tsk. salt, saften af 2 lime,\u00a0 600 g kyllingbryst eller inderfilet<\/p>\n

\u00a0Sauce:<\/strong> <\/em>2 store finthakkede l\u00f8g, 2 fed. finthakket hvidl\u00f8g, 2 tsk. finthakket ingef\u00e6r, 4 spsk. koncentreret tomatpur\u00e9, 2 tsk. gurkemeje, 50g meget finthakkede mandler, 3 dl vand, \u00bc dl. piskefl\u00f8de, Salt\u2028 og friskkv\u00e6rnet peber, 2 spsk. olie, til stegning<\/p>\n

Kold agurke\u2013mynte sauce:<\/strong><\/em> 1 h\u00e5ndfuld frisk mynte, 1\u00bd dl dr\u00e6net yoghurt, skyr eller gr\u00e6sk yoghurt, \u00bd agurk, 1 tsk. groft havsalt, \u00bd tsk. st\u00f8dt spidskommen<\/p>\n

Tilbeh\u00f8r i\u00f8vrigt:<\/strong> <\/em>Basmati ris kogt efter anvisningen p\u00e5 pakken og Naanbr\u00f8d<\/p>\n

Marinade:<\/strong> <\/em><\/p>\n

    \n
  1. Start med at lave marinaden ved at komme yoghurt i en sk\u00e5l, sammen med hvidl\u00f8g, ingef\u00e6r, garam masala, de st\u00f8dte nelliker, gurkemeje, chiliflager, salt og limesaft i.<\/li>\n
  2. Bland det godt sammen og sk\u00e6r derefter kyllingen ud i centimeter tykke strimler, for derefter at vende kyllingen i marinaden.<\/li>\n
  3. Stil blandingen i k\u00f8leskabet i mindst en time og gerne l\u00e6ngere.<\/li>\n<\/ol>\n

    Kold agurke\u2013mynte sauce:<\/strong><\/em><\/p>\n

      \n
    1. Sk\u00e6r agurken i skiver og kom alle ingredienserne i en sk\u00e5l, blend og smag til med salt.<\/li>\n
    2. Serveres kold.<\/li>\n<\/ol>\n

      Selve retten\/saucen:<\/strong><\/em><\/p>\n

        \n
      1. Efter kyllingen har trukket smag i marinaden og ca en halv time inden spisetid, kommes kyllingen og marinaden i et ovnfast fad og s\u00e6ttes i en forvarmet varm ovn ved 240 grader.<\/li>\n
      2. Lad det stege\/bage i 15 minutter.<\/li>\n
      3. \u00a0Steg l\u00f8gnene blanke og gennemsigtige i olie i en gryde ved mellemh\u00f8j varme under omr\u00f8ring.<\/li>\n
      4. Tils\u00e6t hvidl\u00f8g, mandler, ingef\u00e6r og tomatpur\u00e9, gurkemeje og\u00a0 vand.<\/li>\n
      5. Kog op og lad saucen simre i 5 minutter, hvorefter kyllingen og marinaden fra det ovnfaste fad h\u00e6ldes i saucen.<\/li>\n
      6. Varm godt igennem under omr\u00f8ring og tils\u00e6t fl\u00f8de.<\/li>\n
      7. Hvis saucen er for tyk tils\u00e6ttes mere vand.<\/li>\n
      8. Smag til med salt og friskkv\u00e6rnet peber.<\/li>\n<\/ol>\n

        [Print_link]<\/p>\n","protected":false},"excerpt":{"rendered":"

        Marinade: 2 dl yoghurt, 4 fed finthakket hvidl\u00f8g, 3 tsk fintrevet ingef\u00e6r, 3 tsk. garam masala, 1 \u00bd tsk. gurkemeje, 1 tsk. chiliflager, 1 tsk st\u00f8dt nelliker, 2 tsk. salt, saften af 2 lime,\u00a0 600 g kyllingbryst eller inderfilet \u00a0Sauce: 2 store finthakkede l\u00f8g, 2 fed. finthakket hvidl\u00f8g, 2 tsk. finthakket ingef\u00e6r, 4 spsk. koncentreret … L\u00e6s videre Tikka Chicken Masala<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":6787,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28,16,8],"tags":[],"class_list":["post-6527","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fjerkrae","category-hovedretter","category-opskrifter"],"_links":{"self":[{"href":"https:\/\/somes.dk\/index.php?rest_route=\/wp\/v2\/posts\/6527","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/somes.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/somes.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/somes.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/somes.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6527"}],"version-history":[{"count":0,"href":"https:\/\/somes.dk\/index.php?rest_route=\/wp\/v2\/posts\/6527\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/somes.dk\/index.php?rest_route=\/wp\/v2\/media\/6787"}],"wp:attachment":[{"href":"https:\/\/somes.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6527"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/somes.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6527"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/somes.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6527"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}