{"id":138845,"title":"Pui tikka masala autentic","modified":"2026-06-15T09:38:21+02:00","plain":"Un pui tikka masala cremos \u0219i condimentat, ideal pentru o c\u0103l\u0103torie culinar\u0103 \u00een India, chiar din propria buc\u0103t\u0103rie.\n\n\n\nDe la restaurantele de curry deschise p\u00e2n\u0103 t\u00e2rziu din Brick Lane p\u00e2n\u0103 la cinele de mar\u021bi din arondismentul 11e din Paris, puiul tikka masala s-a impus printre cele mai populare curry-uri din lume. Pe scurt, \u00eel ador\u0103m, iar eu sunt aici s\u0103-i spun povestea \u0219i s\u0103 v\u0103 ofer o re\u021bet\u0103 delicioas\u0103.\n\n\n\n\u00cencerca\u021bi \u0219i puiul tandoori\n\n\n\nDe la tandoorurile din Punjab la puburile britanice \n\n\n\nPovestea \u00eencepe \u00een cuptoarele tandoor din Punjab, \u00eenainte de Parti\u021bie. Chicken tikka, adic\u0103 buc\u0103\u021bi dezosate de pui, fripte pe frig\u0103rui deasupra jarului, era servit acolo uscat, cu suprafa\u021ba u\u0219or b\u0103\u0219icat\u0103.\n\n\n\nS\u0103 \u00eenmoi un chapati bun \u00een el e ceva divin. Sau chiar un naan clasic.\n\n\n\nDup\u0103 1947, buc\u0103tarii au dus re\u021beta de-a lungul rutelor migra\u021biei c\u0103tre Marea Britanie. Oaspe\u021bii nostalgici reg\u0103seau aroma de c\u0103rbune, dar cereau \u201epu\u021bin sos, ca s\u0103 poat\u0103 \u00eentinge p\u00e2inea\u201d. \n\n\n\nPotrivit celei mai r\u0103sp\u00e2ndite versiuni, momentul decisiv ar fi avut loc \u00eentr-un Glasgow ploios, la \u00eenceputul anilor 1970: chef-ul Ali Ahmed Aslam ar fi amestecat sup\u0103 de ro\u0219ii la conserv\u0103 \u0219i sm\u00e2nt\u00e2n\u0103 cu resturi de tikka, trec\u00e2nd astfel \u00een meniu primul \u201etikka masala\u201d.\n\n\n\nUn lassi mic, ca s\u0103 mai domoleasc\u0103 iu\u021beala?\n\n\n\nRestaurantul Moti Mahal din Delhi revendic\u0103, totu\u0219i, propriul pui acoperit cu un sos de ro\u0219ii cu unt, servit la banchete diplomatice \u00een anii 1950, drept un posibil precursor. \n\n\n\nOricum ar fi, ast\u0103zi se v\u00e2nd c\u00e2teva milioane de por\u021bii \u00een fiecare an \u00een Regatul Unit: dovada c\u0103 migra\u021bia, adaptarea \u0219i un strop de \u00eent\u00e2mplare pot redesena un \u00eentreg patrimoniu culinar.\n\n\n\nAnatomia unei arome emblematice\n\n\n\n\n\n\n\nCeea ce pare doar un preparat reconfortant \u021bine, de fapt, de chimia culinar\u0103. Iaurtul integral \u00eembrac\u0103 puiul \u00een acid lactic, relax\u00e2nd u\u0219or fibrele musculare, \u00een timp ce condimentele care se lipesc de el coloreaz\u0103 suprafa\u021ba \u00eentr-un ro\u0219u carmin. Un trio de chili kashmiri, turmeric \u0219i garam masala aduce culoare, o iu\u021beal\u0103 cald\u0103, u\u0219or piperat\u0103, \u0219i o arom\u0103 dulce-picant\u0103 care g\u00e2dil\u0103 n\u0103rile c\u00e2nd gr\u0103tarul se \u00eencinge. \n\n\n\nPasta de ghimbir \u0219i usturoi aduce enzime care fr\u0103gezesc carnea \u0219i o not\u0103 u\u0219or sulfuroas\u0103, ce rezist\u0103 temperaturilor ridicate. Treizeci de minute sunt suficiente pentru cei gr\u0103bi\u021bi, dar, ideal, l\u0103sa\u021bi carnea patru p\u00e2n\u0103 la \u0219ase ore, ca aromele liposolubile s\u0103 p\u0103trund\u0103 p\u00e2n\u0103 \u00een miezul pulpelor.\n\n\n\nNi\u0219te gulab jamun la desert?\n\n\n\nTandoorurile tradi\u021bionale ating temperaturi foarte ridicate, mult peste cele ale unui cuptor de acas\u0103. Acas\u0103, pute\u021bi recrea aceast\u0103 ardere cu o tigaie-gr\u0103tar din font\u0103, un gr\u0103tar de curte sau func\u021bia grill a cuptorului dus\u0103 la maximum. \n\n\n\nObiectivul este ob\u021binerea unei reac\u021bii Maillard rapide : margini u\u0219or \u00eennegrite \u0219i un miez \u00eenc\u0103 zemos. Odat\u0103 ce carnea ajunge \u00eentr-un sos de ceap\u0103 caramelizat\u0103, piure de ro\u0219ii \u0219i kasuri methi zdrobit, trebuie s\u0103-\u0219i p\u0103streze nota afumat\u0103. Un strop de sm\u00e2nt\u00e2n\u0103 leag\u0103 apoi totul.\n\n\n\nServire, asocieri \u0219i p\u0103strare\n\n\n\nN-are nicio leg\u0103tur\u0103, dar a\u021bi \u00eencercat tanindon-ul meu?\n\n\n\nServi\u021bi puiul tikka masala cu un naan pufos, ca s\u0103 p\u0103stra\u021bi nota anglo-indian\u0103, sau al\u0103turi de un orez basmati aburit \u0219i bine af\u00e2nat. Pentru o variant\u0103 mai u\u0219oar\u0103, turna\u021bi curry-ul peste quinoa, ale c\u0103rei boabe mici re\u021bin sosul de minune.\n\n\n\nO bere blond\u0103 bine rece cur\u0103\u021b\u0103 palatul de bog\u0103\u021bia condimentelor ; un lassi cu mango domole\u0219te iu\u021beala ; un chenin blanc demi-sec din Loara se potrive\u0219te minunat cu fine\u021bea preparatului.\n\n\n\nPres\u0103ra\u021bi la final frunze de coriandru sau pu\u021bine microplante, pentru o not\u0103 proasp\u0103t\u0103 \u0219i vibrant\u0103. Resturile cap\u0103t\u0103 mai mult\u0103 profunzime dup\u0103 o noapte la frigider \u0219i se p\u0103streaz\u0103 f\u0103r\u0103 probleme p\u00e2n\u0103 la trei zile.\n\n\n\n\n\n\tPui Tikka Masala autentic\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tMarinad\u0103500 g pulpe superioare de pui (f\u0103r\u0103 os)120 ml iaurt natural (integral)1 lingur\u0103 past\u0103 de usturoi \u0219i ghimbir1 linguri\u021b\u0103 pudr\u0103 de chili ro\u0219u (Kashmiri, de preferat, pentru culoare)0.5 linguri\u021b\u0103 turmeric m\u0103cinat1 linguri\u021b\u0103 garam masalasare (dup\u0103 gust)2 linguri ulei neutruMasala240 ml piure de ro\u0219ii (proasp\u0103t sau din conserv\u0103)2 cepe medii (tocate fin)1 lingur\u0103 past\u0103 de usturoi \u0219i ghimbir1 linguri\u021b\u0103 pudr\u0103 de chili ro\u0219u1 linguri\u021b\u0103 coriandru m\u0103cinat0.5 linguri\u021b\u0103 turmeric m\u0103cinat60 ml sm\u00e2nt\u00e2n\u0103 gras\u01030.5 linguri\u021b\u0103 garam masala1 linguri\u021b\u0103 kasuri methi (frunze uscate de schinduf, zdrobite)3 linguri ulei sau gheesare (dup\u0103 gust)coriandru proasp\u0103t (pentru servire)\t\n\t\n\t\tMarinad\u0103Amesteca\u021bi puiul cu toate ingredientele pentru marinad\u0103 \u00eentr-un bol.Acoperi\u021bi bolul \u0219i l\u0103sa\u021bi la frigider cel pu\u021bin 30 de minute, ideal 4-6 ore, pentru un gust mai intens.Frige\u021bi puiul marinat pe un gr\u0103tar \u00eencins, \u00eentr-o tigaie-gr\u0103tar sau la cuptor, p\u00e2n\u0103 se rumene\u0219te u\u0219or pe alocuri \u0219i este p\u0103truns; pune\u021bi-l deoparte.Masala\u00cencinge\u021bi uleiul sau ghee-ul \u00eentr-o tigaie.C\u0103li\u021bi ceapa p\u00e2n\u0103 devine aurie.Ad\u0103uga\u021bi pasta de usturoi \u0219i ghimbir \u0219i g\u0103ti\u021bi 1-2 minute.\u00cencorpora\u021bi piureul de ro\u0219ii, pudra de chili ro\u0219u, turmericul \u0219i coriandrul, apoi g\u0103ti\u021bi la foc mediu p\u00e2n\u0103 c\u00e2nd uleiul \u00eencepe s\u0103 se separe de masala.Ad\u0103uga\u021bi sm\u00e2nt\u00e2na, garam masala \u0219i kasuri methi zdrobit, apoi amesteca\u021bi bine.Ad\u0103uga\u021bi buc\u0103\u021bile de pui fript.Acoperi\u021bi \u0219i l\u0103sa\u021bi s\u0103 fiarb\u0103 la foc mic 5-7 minute, ca puiul s\u0103 se p\u0103trund\u0103 bine cu aromele.Potrivi\u021bi de sare, pres\u0103ra\u021bi coriandru tocat \u0219i servi\u021bi fierbinte al\u0103turi de naan, paratha sau orez aburit.\t\n\t\n\t\t\nFolosi\u021bi un iaurt mai gros, pentru ca marinada s\u0103 adere bine la pui.\nPentru o arom\u0103 afumat\u0103, ca la restaurant, afuma\u021bi pe scurt curry-ul gata cu o bucat\u0103 de c\u0103rbune \u00eencins \u0219i o pic\u0103tur\u0103 de ghee.\nAd\u0103uga\u021bi \u00eentotdeauna sm\u00e2nt\u00e2na la final, pentru a p\u0103stra sosul fin \u0219i cremos.\nFreca\u021bi kasuri methi \u00eentre palme \u00eenainte de a-l ad\u0103uga, pentru a-i elibera toat\u0103 aroma.\n\n\t\n\t\n\t\tPlat principalIndienne\t\n\n\n\n\n\nSurse culinare\n\n\n\n\u2022 Buc\u0103t\u0103ria indian\u0103 nu este un monolit \u2013 JSTOR Daily (englez\u0103)\u2022 Pui tikka masala \u2013 Wikipedia (englez\u0103)\u2022 Cui \u00eei apar\u021bine puiul tikka masala? \u2013 Roads & Kingdoms (englez\u0103)\u2022 Cum a ap\u0103rut puiul tikka masala? \u2013 Prarang (hindi)\u2022 Re\u021bet\u0103 de pui tikka masala \u2013 Swasthi\u2019s Recipes (englez\u0103)\u2022 A\u0219adar, cine de\u021bine re\u021beta suprem\u0103 de pui tikka masala? \u2013 Reddit (englez\u0103)\u2022 Shahi Chicken Masala de la Mrs Balbir Singh (\u201eoriginalul\u201d pui tikka masala?) \u2013 Mrs Balbir Singh\u2019s (englez\u0103)\u2022 O dilem\u0103 de degustare a tikka masala \u2013 Forums Overclockers UK (englez\u0103)\u2022 Pui tikka masala \u2013 Wikipedia (hindi)\u2022 Tikka masala este un preparat na\u021bional britanic! #FoodsWhichArentFromWhereYouThink \u2013 Facebook (englez\u0103)\u2022 \u201ePuiul tikka masala nici m\u0103car nu este un preparat indian\u201d, afirm\u0103 chef-ul de la Dishoom \u2013 Business Insider (englez\u0103)\u2022 Cum ob\u021bine\u021bi acel ro\u0219u aprins pentru puiul tikka masala? \u2013 Reddit (englez\u0103)\u2022 De ce tandoori masala nu trebuie s\u0103 fie ro\u0219u aprins \u2013 Indian As Apple Pie (englez\u0103)\u2022 Secretele puiului tikka masala: gust, istorie \u0219i re\u021bet\u0103 \u2013 Tabla Cuisine (englez\u0103)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138845","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=138845"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138845\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/83107"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138845"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138845"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138845"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}