{"id":138918,"title":"Butter chicken autentic","modified":"2026-06-15T09:39:34+02:00","plain":"Un butter chicken delicios, cu pui fript \u0219i un sos de ro\u0219ii cremos \u0219i parfumat\n\n\n\nImagina\u021bi-v\u0103 un pui tandoori rumenit pe foc, cu marginile afumate \u0219i u\u0219or b\u0103\u0219icate. Apoi se cufund\u0103 \u00eentr-un sos portocaliu intens, at\u00e2t de lucios \u00eenc\u00e2t reflect\u0103 luminile din sufragerie. Prima \u00eembuc\u0103tur\u0103 alunec\u0103 pe limb\u0103 : u\u0219or acri\u0219oar\u0103 datorit\u0103 ro\u0219iilor bine coapte, opulent\u0103 datorit\u0103 untului \u0219i subtil parfumat\u0103 cu schinduf.\n\n\n\nServi\u021bi-l al\u0103turi de un delicios naan cu br\u00e2nz\u0103\n\n\n\nNu e de mirare c\u0103 murgh makhani se num\u0103r\u0103 printre cele mai comandate preparate din restaurantele indiene, de la Delhi la Dallas : \u00eei cucere\u0219te pe novici \u0219i, \u00een acela\u0219i timp, \u00eei fascineaz\u0103 pe gurmanzii care au explorat deja toate nuan\u021bele regionale. Dar, pe m\u0103sur\u0103 ce apar tot mai multe copii, o \u00eentrebare r\u0103m\u00e2ne : ce anume deosebe\u0219te adev\u0103ratul butter chicken de imitatorii s\u0103i bine inten\u021biona\u021bi ?\n\n\n\nMai degrab\u0103 vit\u0103? \u00cencerca\u021bi curry-ul meu Panang\n\n\n\nUn preparat n\u0103scut din spiritul anti-risip\u0103\n\n\n\nPovestea \u00eencepe \u00een 1947, \u00een buc\u0103t\u0103ria \u00eennegrit\u0103 de funingine a restaurantului Moti Mahal, \u00een Vechiul Delhi. \u00cen fa\u021ba unor t\u0103vi cu pui tandoori r\u0103mas de pe o zi pe alta, restauratorul Kundan Lal Gujral, ajutat de asociatul s\u0103u Kundan Lal Jaggi, alege inventivitatea \u00een locul risipei : scufund\u0103 carnea uscat\u0103 \u00eentr-un sos din ro\u0219ii zdrobite, unt proasp\u0103t \u0219i un strop de sm\u00e2nt\u00e2n\u0103.\n\n\n\nAceast\u0103 idee ingenioas\u0103 devine instantaneu un succes. \u00cen mai pu\u021bin de zece ani, \u0219efi de guvern \u0219i al\u021bi \u00eenal\u021bi demnitari str\u0103ini ajung aici. Vor s\u0103 guste aceste buc\u0103\u021bi de pui cu os, sc\u0103ldate \u00eentr-un curry de ro\u0219ii, \u00eenc\u0103 f\u0103r\u0103 ceap\u0103 pe atunci ; culoarea \u00eei vine de la chiliul dulce din Ca\u0219mir, nu dintr-un colorant la sticl\u0103.\n\n\n\n\u00cencerca\u021bi \u0219i puiul korma\n\n\n\nDe-a lungul deceniilor, mul\u021bi buc\u0103tari au \u00eenceput s\u0103 adauge kasuri methi ; acest schinduf dulce-am\u0103rui pare ast\u0103zi inseparabil de preparat. De la dhabas-urile de pe Grand Trunk Road p\u00e2n\u0103 la restaurantele de curry din Londra, fondate de diaspora punjabi, butter chicken a c\u0103l\u0103torit odat\u0103 cu migran\u021bii \u0219i a devenit cea mai scurt\u0103 cale spre \u201ebuc\u0103t\u0103ria indian\u0103 autentic\u0103\u201d.\n\n\n\nImportan\u021ba sa comercial\u0103 a c\u0103p\u0103tat chiar \u0219i o turnur\u0103 judiciar\u0103 \u00een 2024, c\u00e2nd institu\u021biile din Delhi Moti Mahal \u0219i Daryaganj au ajuns \u00een instan\u021b\u0103 dup\u0103 ce Daryaganj a \u00eencercat s\u0103 \u00eenregistreze ca marc\u0103 men\u021biunea \u201e De la inventatorii butter chicken-ului \u201d : dovad\u0103 c\u0103 un preparat n\u0103scut din recuperare valoreaz\u0103 ast\u0103zi suficient de mult \u00eenc\u00e2t s\u0103 fie ap\u0103rat \u00een justi\u021bie.\n\n\n\nCe nu poate lipsi dintr-un butter chicken veritabil\n\n\n\n\n\n\n\nDac\u0103 reducem preparatul la esen\u021b\u0103, r\u0103m\u00e2n trei piloni : ro\u0219ia, untul \u0219i un pui fript cum trebuie. Ro\u0219iile trebuie s\u0103 aib\u0103 gust de fruct, nu de conserv\u0103 ; buc\u0103tarii tradi\u021bionali \u00eenc\u0103 le op\u0103resc, apoi le zdrobesc cu m\u00e2na, sco\u021b\u00e2ndu-le \u00een eviden\u021b\u0103 dulcea\u021ba cu un praf de zah\u0103r sau un strop de miere, \u00een loc s\u0103 le domoleasc\u0103 aciditatea cu ceap\u0103 din bel\u0219ug.\n\n\n\nUntul, folosit f\u0103r\u0103 zg\u00e2rcenie, d\u0103 sosului catifelarea sa caracteristic\u0103, \u00een timp ce o not\u0103 final\u0103 de malai proasp\u0103t sau de sm\u00e2nt\u00e2n\u0103 gras\u0103 las\u0103 o tent\u0103 fin lactat\u0103. Ghee-ul poate completa sau chiar \u00eenlocui o parte din aceast\u0103 gr\u0103sime, dar o propor\u021bie de unt r\u0103m\u00e2ne indispensabil\u0103 pentru caracterul \u201e makhani \u201d.\n\n\n\nPuiul se marineaz\u0103 mai \u00eent\u00e2i peste noapte \u00een iaurt, \u00eentr-o past\u0103 de ghimbir \u0219i usturoi, cu chili din Ca\u0219mir \u0219i un garam masala dozat cu m\u0103sur\u0103, apoi se frige la foc iute p\u00e2n\u0103 c\u00e2nd este aproape f\u0103cut. Sucurile acestea rumenite, concentrate de arom\u0103, ajung apoi \u00een sos \u0219i \u00eei dau o not\u0103 suplimentar\u0103 de fum.\n\n\n\n\u00cen tigaie, untul sf\u00e2r\u00e2ie \u00eempreun\u0103 cu ghimbirul \u0219i usturoiul, apoi piureul de ro\u0219ii fierbe domol p\u00e2n\u0103 c\u00e2nd gr\u0103simea se separ\u0103. \u00cen multe restaurante, aceast\u0103 baz\u0103 este apoi trecut\u0103 prin sit\u0103 pentru a ob\u021bine o onctuozitate \u201e makhani \u201d impecabil\u0103. Nucile caju m\u0103cinate sau, \u00een anumite versiuni mogule, migdalele \u00eengroa\u0219\u0103 sosul f\u0103r\u0103 amidon.\n\n\n\nPuiul meu cu nuci caju\n\n\n\nAbia la foc mic se \u00eencorporeaz\u0103 sm\u00e2nt\u00e2na, urmat\u0103 rapid de o ultim\u0103 nuc\u0103 de unt \u0219i de o m\u00e2n\u0103 de kasuri methi zdrobit. Buc\u0103tarii de acas\u0103, lipsi\u021bi de tandoor, \u00eemprumut\u0103 adesea un truc din restaurante : a\u0219az\u0103 un c\u0103rbune \u00eencins \u00een centrul oalei, \u00eel stropesc cu ghee, apoi acoper\u0103 vasul pentru un minut, ca s\u0103 r\u0103sp\u00e2ndeasc\u0103 o arom\u0103 de foc de tab\u0103r\u0103. Pe scurt, lua\u021bi ni\u0219te chapati \u0219i bucura\u021bi-v\u0103.\n\n\n\nCum s\u0103 v\u0103 pune\u021bi amprenta asupra butter chickenului?\n\n\n\nBaza este strict\u0103, dar suficient de flexibil\u0103 c\u00e2t s\u0103 primeasc\u0103 o not\u0103 personal\u0103. Pulpele cu os aduc mult\u0103 savoare, \u00een timp ce buc\u0103\u021bile de tikka dezosate sunt mai u\u0219or de \u00eenmuiat \u00een naan ; ambele variante r\u0103m\u00e2n autentice.\n\n\n\nLa desert, preg\u0103ti\u021bi gulab jamun \u2014 sunt absolut delicioase\n\n\n\nSosurile f\u0103r\u0103 fructe oleaginoase se reg\u0103sesc \u00een gospod\u0103riile celor care caut\u0103 variante mai u\u0219oare ; \u00een schimb, buc\u0103t\u0103riile de banchet dubleaz\u0103 cu pl\u0103cere doza de past\u0103 de caju pentru \u0219i mai mult\u0103 bog\u0103\u021bie. Iu\u021beala r\u0103m\u00e2ne, de regul\u0103, bl\u00e2nd\u0103, dar bunicile punjabi nu ezit\u0103 s\u0103 adauge un ardei verde crestat sau un praf \u00een plus de pudr\u0103 de chili.\n\n\n\n\u0218i dulcea\u021ba se poate ajusta : unii prefer\u0103 dulcea\u021ba direct\u0103 a zah\u0103rului, al\u021bii nota floral\u0103 a mierii. Chiar \u0219i un tadka discret (o infuzie de mirodenii \u00eentregi : cardamom, frunz\u0103 de dafin, o buc\u0103\u021bic\u0103 de scor\u021bi\u0219oar\u0103) poate intra \u00een joc, cu condi\u021bia s\u0103 nu acopere niciodat\u0103 perechea ro\u0219ii-unt.\n\n\n\nPuiul cu curry verde thailandez, de\u0219i delicios, nu are nimic de-a face cu butter chicken-ul\n\n\n\nBlasfemii \u0219i idei preconcepute\n\n\n\nLapte de cocos ? Frunze de curry ? Semin\u021be de mu\u0219tar ? Delicioase \u00een alte preparate, dar aici aceste ingrediente mut\u0103 farfuria direct \u00een sudul Indiei, departe de teritoriul butter chicken-ului. Dac\u0103 s\u0103ri\u021bi peste etapa gr\u0103tarului \u0219i po\u0219a\u021bi puiul crud \u00een sos, pierde\u021bi baza aceea afumat\u0103.\n\n\n\nFeri\u021bi-v\u0103 de borcanele etichetate \u201e Butter Chicken Masala \u201d : pulberile lor monolitice sufoc\u0103 nuan\u021bele, la fel cum amidonul de porumb aplatizeaz\u0103 textura. Sosurile portocaliu-fluo, \u00eenc\u0103rcate cu colorant artificial sau cu ardei iu\u021bi agresivi, duc preparatul spre puiul tikka masala, iar versiunile mai u\u0219oare, care \u00eenlocuiesc untul cu ulei vegetal, \u00eei r\u0103pesc lui makhani sufletul.\n\n\n\n\n\n\tButter Chicken autentic\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tPui \u0219i marinad\u0103400 g de pulpe superioare de pui (dezosate)2 linguri de iaurt1 linguri\u021b\u0103 de past\u0103 de ghimbir \u0219i usturoi1 lingur\u0103 de suc de l\u0103m\u00e2ie0.5 linguri\u021b\u0103 de pudr\u0103 de chili ro\u0219u1 priz\u0103 de colorant alimentar ro\u0219u (comestibil)1 priz\u0103 de cardamom m\u0103cinat1 priz\u0103 de nuc\u0219oar\u0103 m\u0103cinat\u0103sare (dup\u0103 gust)1 lingur\u0103 de sm\u00e2nt\u00e2n\u0103 pentru g\u0103titPentru rumenirea puiului2 linguri de ghee (sau ulei cu gust neutru)Sosul curry2 linguri de unt1 lingur\u0103 de ulei cu gust neutru1 linguri\u021b\u0103 de semin\u021be de chimen2 ardei iu\u021bi verzi (t\u0103ia\u021bi pe lung)120 ml de piure de ceap\u0103 coapt\u0103240 ml de concentrat de ro\u0219ii180 ml de piure de ro\u0219ii1 priz\u0103 de zah\u0103r0.5 linguri\u021b\u0103 de garam masala1 linguri\u021b\u0103 de frunze de schinduf (uscate)0.5 linguri\u021b\u0103 de chaat masala180 ml de sm\u00e2nt\u00e2n\u0103 pentru g\u0103titGarnituri \u0219i acompaniamentefrunze de coriandru (tocate)naan cu unt (pentru servire)roti tandoori (pentru servire)\t\n\t\n\t\tMarinare \u0219i g\u0103tirea puiuluiAmesteca\u021bi iaurtul, pasta de ghimbir \u0219i usturoi, sucul de l\u0103m\u00e2ie, pudra de chili ro\u0219u, colorantul alimentar ro\u0219u, cardamomul m\u0103cinat, nuc\u0219oara m\u0103cinat\u0103, sarea \u0219i sm\u00e2nt\u00e2na pentru g\u0103tit, apoi \u00eembr\u0103ca\u021bi bine puiul \u00een marinad\u0103.L\u0103sa\u021bi puiul la marinat 40 de minute.Frige\u021bi sau coace\u021bi puiul, ung\u00e2ndu-l cu ghee sau cu ulei cu gust neutru, p\u00e2n\u0103 se rumene\u0219te frumos pe ambele p\u0103r\u021bi.Sosul curryTopi\u021bi untul \u00eempreun\u0103 cu uleiul cu gust neutru \u00eentr-o crati\u021b\u0103.Ad\u0103uga\u021bi semin\u021bele de chimen, ardeii iu\u021bi verzi \u0219i piureul de ceap\u0103 coapt\u0103, apoi c\u0103li\u021bi totul 1 minut.\u00cencorpora\u021bi concentratul de ro\u0219ii, piureul de ro\u0219ii, zah\u0103rul, garam masala, frunzele de schinduf \u0219i chaat masala, apoi g\u0103ti\u021bi \u00eenc\u0103 2 minute.Turna\u021bi sm\u00e2nt\u00e2na pentru g\u0103tit \u0219i ad\u0103uga\u021bi puiul rumenit, apoi l\u0103sa\u021bi s\u0103 fiarb\u0103 la foc mic 3 minute, ca s\u0103 se \u00eentrep\u0103trund\u0103 aromele.Finalizare \u0219i servireTransfera\u021bi curry-ul \u00eentr-un vas de servire.Pres\u0103ra\u021bi deasupra frunzele de coriandru tocate.Servi\u021bi fierbinte, al\u0103turi de naan cu unt sau de roti tandoori.\t\n\t\n\t\t\nCombina\u021bia de concentrat \u0219i piure de ro\u0219ii ofer\u0103 deja o culoare frumoas\u0103, f\u0103r\u0103 a fi nevoie de colorant artificial.\nChaat masala aduce o not\u0103 u\u0219or acri\u0219oar\u0103 care echilibreaz\u0103 bog\u0103\u021bia preparatului, un truc des \u00eent\u00e2lnit \u00een buc\u0103t\u0103riile de familie din nordul Indiei.\n\n\t\n\t\n\t\tPlat principal, \u4e3b\u83dcIndienne, \u30a4\u30f3\u30c9\u6599\u7406\t\n\n\n\n\n\nSurse culinare\n\n\n\n\u2022 Pui makhani \u2013 Wikipedia (hindi)\u2022 Butter chicken pentru cei tari de inim\u0103 \u2013 Monish Gujral (englez\u0103)\u2022 B\u0103t\u0103lia pentru butter chicken: cum a dus acest preparat dou\u0103 restaurante indiene \u00een instan\u021b\u0103 \u2013 Al Jazeera (englez\u0103)\u2022 Ce este butter chicken \u0219i de unde vine? \u2013 National Geographic (englez\u0103)\u2022 Re\u021beta de butter chicken din Vechiul Delhi, semnat\u0103 de premiata Mrs Balbir Singh \u2013 Mrs Balbir Singh (englez\u0103)\u2022 Cel mai bun murgh tikka, tandoori murgh \u0219i butter chicken din \u201ePrashad: Cooking With Indian Masters\u201d \u2013 Reddit (englez\u0103)\u2022 Vreau s\u0103 aflu mai multe despre aceast\u0103 re\u021bet\u0103 de butter chicken \u2013 Reddit (englez\u0103)\u2022 Re\u021bet\u0103 de butter chicken ultraautentic\u0103 \u2013 Reddit (englez\u0103)\u2022 Descoperind lumea catifelat\u0103 a butter chicken-ului \u2013 IJARSCT (englez\u0103)\u2022 Adev\u0103rata re\u021bet\u0103 de butter chicken \u2013 Reddit (englez\u0103)\u2022 O re\u021bet\u0103 bun\u0103 de butter chicken, apropiat\u0103 de cea din restaurant? \u2013 Reddit (englez\u0103)\u2022 Re\u021bet\u0103 de butter chicken \u00een hindi | Mod de preparare pentru butter chicken \u2013 NDTV Food (hindi)\u2022 Drag\u0103 lume, butter chicken nu este singurul lucru din buc\u0103t\u0103ria indian\u0103\u2026 \u2013 Threads (englez\u0103)\u2022 \u0218tia\u021bi c\u0103 nu prea exist\u0103 unt \u00een butter chicken?? \u2013 Facebook (englez\u0103)\u2022 Re\u021beta original\u0103 de murgh makhani (butter chicken) \u2013 Hill Cottage (englez\u0103)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138918","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=138918"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138918\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/83439"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138918"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138918"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138918"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}