{"id":2105,"date":"2012-01-08T17:58:05","date_gmt":"2012-01-08T16:58:05","guid":{"rendered":"http:\/\/bleeker-pedersen.dk\/blog?p=2105"},"modified":"2012-01-08T17:58:05","modified_gmt":"2012-01-08T16:58:05","slug":"kylling-tikka-masala","status":"publish","type":"post","link":"https:\/\/bleeker-pedersen.dk\/blog\/2012\/01\/08\/kylling-tikka-masala\/","title":{"rendered":"Kylling Tikka Masala"},"content":{"rendered":"<p><a title=\"Kylling Tikka Masala by Dann Bleeker Pedersen, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/bleekerpedersen\/6577128805\/\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm8.staticflickr.com\/7173\/6577128805_0e59b1a37c_m.jpg\" alt=\"Kylling Tikka Masala\" width=\"240\" height=\"180\" align=\"right\" border=\"0\" hspace=\"5\" vspace=\"5\" \/><\/a>Jeg har l\u00e6nge haft lyst til at lave lidt indisk inspireret. B\u00e5de de kraftige smage og muligheden for at f\u00e5 en lidt st\u00e6rk ret med chili, har tiltrukket mig. Efter lidt inspiration fra nettet endte valget p\u00e5 en ret med kylling. Valget faldt helt konkret p\u00e5 Tikka Masala. Der er ret mange forskellige bud p\u00e5 internettet om, hvordan den kan laves. Her kommer vores bud, som vi rigtig godt kan lide. Det er helt klart en fremadrettet del af vores madplaner. P\u00e5 billedet er retten serveret med ris.<\/p>\n<p>\/Dann<\/p>\n<p><strong>Ingredienser<\/strong><\/p>\n<ul>\n<li>70 gram tomatpure<\/li>\n<li>400 gram hakket tomater p\u00e5 d\u00e5se<\/li>\n<li>3 fed hvidl\u00f8g<\/li>\n<li>5 spsk olie<\/li>\n<li>ca. 3 cm langt stykke ingef\u00e6r p\u00e5 st\u00f8rrelse med en tommelfinger<\/li>\n<li>1 r\u00f8d chili (st\u00e6rk)<\/li>\n<li>3 fed hvidl\u00f8g<\/li>\n<li>2 l\u00f8g<\/li>\n<li>\u00bd tsk st\u00f8dt chilipulver<\/li>\n<li>1 tsk gurkemeje<\/li>\n<li>2\u00bd tsk garam\u00a0marsala<\/li>\n<li>1 spsk brun farin<\/li>\n<li>1 spsk st\u00f8dt karrypulver<\/li>\n<li>400 gram kyllingbryst i strimler<\/li>\n<li>1 spsk salt<\/li>\n<li>1 dl yoghurt<\/li>\n<li>5 t\u00f8rrede limeblade<\/li>\n<\/ul>\n<p><strong>Fremgangsm\u00e5de<\/strong><\/p>\n<ol>\n<li>Sk\u00e6r kyllingen i tern<\/li>\n<li>Sk\u00e6r l\u00f8get i skiver<\/li>\n<li>Hak hvidl\u00f8get<\/li>\n<li>Skr\u00e6l og hak ingef\u00e6ren<\/li>\n<li>Hak chilifrugten<\/li>\n<li>Varm en pande op til 7\/9 varme<\/li>\n<li>Kom 2\u00bd spsk olie p\u00e5 panden<\/li>\n<li>Kom l\u00f8g, hvidl\u00f8g, chili og ingef\u00e6r p\u00e5 panden<\/li>\n<li>Steg det i ca. 3 minutter<\/li>\n<li>Kom alle krydderierne (med undtagelse af bladene) samt brun farin p\u00e5 panden<\/li>\n<li>Steg det i ca. 2 minutter<\/li>\n<li>Kom tomatpure p\u00e5 panden og steg det i ca. 2 minutter<\/li>\n<li>Kom de hakkede tomater op i panden og lad det simre ved lav varme i ca. 5 minutter<\/li>\n<li>Fjern panden fra varmen og lad det k\u00f8le lidt ned<\/li>\n<li>Imens det k\u00f8les af kommes resten af olien p\u00e5 panden og kyllingen steges i ca. 5 minutter til de er let hvide<\/li>\n<li>Kom sovsen over i en blender og blend det hurtigt<\/li>\n<li>Kom sovsen over p\u00e5 panden<\/li>\n<li>Bland yoghurten og limeblade i<\/li>\n<li>Lad det simre i 10 minutter<\/li>\n<li>Fjern limebladene inden servering<\/li>\n<li>Velbekomme!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Jeg har l\u00e6nge haft lyst til at lave lidt indisk inspireret. B\u00e5de de kraftige smage og muligheden for at f\u00e5 en lidt st\u00e6rk ret med chili, har tiltrukket mig. Efter lidt inspiration fra nettet endte valget p\u00e5 en ret med kylling. Valget faldt helt konkret p\u00e5 Tikka Masala. Der er ret mange forskellige bud p\u00e5 &hellip; <a href=\"https:\/\/bleeker-pedersen.dk\/blog\/2012\/01\/08\/kylling-tikka-masala\/\" class=\"more-link\">L\u00e6s videre <span class=\"screen-reader-text\">Kylling Tikka Masala<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_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":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[7],"tags":[],"class_list":["post-2105","post","type-post","status-publish","format-standard","hentry","category-opskrifter"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pij8s-xX","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/2105","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/comments?post=2105"}],"version-history":[{"count":0,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/2105\/revisions"}],"wp:attachment":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/media?parent=2105"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/categories?post=2105"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/tags?post=2105"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}