{"id":4454,"date":"2021-10-16T22:56:00","date_gmt":"2021-10-16T21:56:00","guid":{"rendered":"http:\/\/bleeker-pedersen.dk\/blog?p=4454"},"modified":"2020-10-12T18:27:50","modified_gmt":"2020-10-12T17:27:50","slug":"butter-chicken","status":"publish","type":"post","link":"https:\/\/bleeker-pedersen.dk\/blog\/2021\/10\/16\/butter-chicken\/","title":{"rendered":"Butter Chicken"},"content":{"rendered":"\n<a data-flickr-embed=\"true\" href=\"https:\/\/www.flickr.com\/photos\/bleekerpedersen\/50127443217\/in\/dateposted-public\/\" title=\"Butter Chicken\"><img loading=\"lazy\" decoding=\"async\" hspace=\"5\" vspace=\"5\" border=\"0\" align=\"right\" src=\"https:\/\/live.staticflickr.com\/65535\/50127443217_ce6a7523dd_m.jpg\" width=\"240\" height=\"135\" alt=\"Butter Chicken\"\/><\/a><script async=\"\" src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script>\n\n\n\n<p class=\"wp-block-paragraph\">Butter Chicken er en klassisk og utrolig velsmagende indisk karry ret. Serveres med fordel sammen med ris og godt br\u00f8d.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Retten kan sagtens laves p\u00e5 en hverdag, da lagen kan forberedes om morgenen og resten om aftenen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\/Dann<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredienser &#8211; forberedelse af kylling<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>300 gram gr\u00e6sk yoghurt (2%)<\/li><li>2\/3 tsk chiliflager<\/li><li>1\u00bd tsk st\u00f8dt koriander<\/li><li>\u00bd tsk st\u00f8dt nellike<\/li><li>\u00bd tsk st\u00f8dt sort peber<\/li><li>1 tsk salt<\/li><li>3 tsk garam masala<\/li><li>2 tsk spidskommen<\/li><li>4 tsk citronsaft &#8211; gerne friskt<\/li><li>3 fed hvidl\u00f8g<\/li><li>1 spsk (1-2 cm) ingef\u00e6r<\/li><li>1 tsk gurkemeje<\/li><li>500 gram kyllingebryst (2-3 stk)<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredienser &#8211; f\u00e6rdigg\u00f8relse<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>50 gram sm\u00f8r<\/li><li>Stegekombo<\/li><li>1 l\u00f8g<\/li><li>1\/2 dl fl\u00f8de<\/li><li>40 gram palmesukker<\/li><li>1 ds (400 g) hakkede tomater<\/li><li>Salt<\/li><li>Peber<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Fremgangsm\u00e5de<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Skr\u00e6l og riv ingef\u00e6ren<\/li><li>Skr\u00e6l og pres hvidl\u00f8get<\/li><li>Kom alle ingredienserne til k\u00f8det, p\u00e5 n\u00e6r kyllingen op i en blender<\/li><li>Blend i ca. 1 minut til det bliver en lind konsistens<\/li><li>Sk\u00e6r kyllingerne ud i mundrette stykker (1\u00bdx1\u00bd cm)<\/li><li>Kom kyllingen og lagen over i en beholder<\/li><li>Bland det hele godt<\/li><li>Kom nu det hele i k\u00f8leskabet i minimum 2 timer, men meget gerne i 24 timer<\/li><li>Skr\u00e6l og sk\u00e6r l\u00f8get i stykker<\/li><li>Varm en pande op til middelh\u00f8j (6\/9) varme<\/li><li>Svits l\u00f8get<\/li><li>Kom nu k\u00f8det med hele lagen p\u00e5 panden<\/li><li>Tils\u00e6t palmesukker<\/li><li>Steg det i et par minutter<\/li><li>Tils\u00e6t sm\u00f8r og fl\u00f8de<\/li><li>Efter 10 minutter er kyllingen ikke l\u00e6ngere r\u00e5<\/li><li>Smag til med salt og peber<\/li><li>Lad det simre ved svag (3\/9) varme i minimum 20 minutter<\/li><li>Retten er nu klar til servering<\/li><li>Velbekomme!<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Butter Chicken er en klassisk og utrolig velsmagende indisk karry ret. Serveres med fordel sammen med ris og godt br\u00f8d. Retten kan sagtens laves p\u00e5 en hverdag, da lagen kan forberedes om morgenen og resten om aftenen. \/Dann Ingredienser &#8211; forberedelse af kylling 300 gram gr\u00e6sk yoghurt (2%) 2\/3 tsk chiliflager 1\u00bd tsk st\u00f8dt koriander &hellip; <a href=\"https:\/\/bleeker-pedersen.dk\/blog\/2021\/10\/16\/butter-chicken\/\" class=\"more-link\">L\u00e6s videre <span class=\"screen-reader-text\">Butter Chicken<\/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_feature_clip_id":0,"_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},"jetpack_post_was_ever_published":false},"categories":[7],"tags":[],"class_list":["post-4454","post","type-post","status-publish","format-standard","hentry","category-opskrifter"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pij8s-19Q","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/4454","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=4454"}],"version-history":[{"count":0,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/4454\/revisions"}],"wp:attachment":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/media?parent=4454"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/categories?post=4454"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/tags?post=4454"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}