{"id":145396,"title":"Otantik Tavuk Tikka Masala","modified":"2026-06-16T15:25:20+02:00","plain":"Kremams\u0131, baharatl\u0131 bir tavuk tikka masala; mutfa\u011f\u0131n\u0131zdan \u00e7\u0131kmadan Hindistan\u2019a uzanan bir lezzet yolculu\u011fu i\u00e7in birebir.\n\n\n\nBrick Lane\u2019in gece a\u00e7\u0131k curry restoranlar\u0131ndan 11. b\u00f6lgedeki sal\u0131 ak\u015fam\u0131 sofralar\u0131na kadar, tavuk tikka masala d\u00fcnyan\u0131n en sevilen k\u00f6rilerinden biri h\u00e2line geldi. K\u0131sacas\u0131 onu \u00e7ok seviyoruz; ben de burada hem hik\u00e2yesini hem de nefis tarifini payla\u015fmak i\u00e7in bulunuyorum.\n\n\n\nTandoori tavu\u011fu da mutlaka deneyin\n\n\n\nPencap\u2019\u0131n tandoorlar\u0131ndan Britanya publar\u0131na \n\n\n\nHik\u00e2ye, B\u00f6l\u00fcnme \u00f6ncesinin Pencap\u2019\u0131ndaki tandoor f\u0131r\u0131nlar\u0131nda ba\u015fl\u0131yor. Chicken tikka, yani k\u00f6z ate\u015finde pi\u015firilmi\u015f kemiksiz tavuk \u015fi\u015fleri, burada kuru ve hafif\u00e7e kabarm\u0131\u015f bir y\u00fczeyle servis ediliyordu.\n\n\n\n\u0130\u00e7ine s\u0131cac\u0131k bir chapati banmak nefis olur. Hatta klasik bir naan da harika gider\n\n\n\n1947\u2019den sonra a\u015f\u00e7\u0131lar bu tarifi g\u00f6\u00e7 yollar\u0131yla B\u00fcy\u00fck Britanya\u2019ya ta\u015f\u0131d\u0131. Memleket \u00f6zlemi \u00e7eken m\u00fc\u015fteriler k\u00f6m\u00fcr ate\u015finin tad\u0131n\u0131 yeniden buluyor, ama \u201cekme\u011fi band\u0131rmak i\u00e7in biraz da sos\u201d istiyordu. \n\n\n\nEn yayg\u0131n anlat\u0131ya g\u00f6re d\u00f6n\u00fcm noktas\u0131, 1970\u2019lerin ba\u015f\u0131nda ya\u011fmurlu Glasgow\u2019da ya\u015fand\u0131: \u015eef Ali Ahmed Aslam, konserve domates \u00e7orbas\u0131 ve kremay\u0131 tikka art\u0131klar\u0131yla birle\u015ftirerek men\u00fcye ilk \u201ctikka masala\u201dy\u0131 ekledi.\n\n\n\nAc\u0131l\u0131\u011f\u0131 yumu\u015fatmak i\u00e7in bir bardak lassi?\n\n\n\nBununla birlikte Delhi\u2019deki Moti Mahal restoran\u0131, 1950\u2019lerde diplomatik ziyafetlerde servis etti\u011fi, tereya\u011fl\u0131 domates sosuna bulanm\u0131\u015f tavu\u011funu bu yeme\u011fin olas\u0131 \u00f6nc\u00fcs\u00fc olarak g\u00f6steriyor. \n\n\n\nHer ne olursa olsun, bug\u00fcn Birle\u015fik Krall\u0131k\u2019ta her y\u0131l birka\u00e7 milyon porsiyon sat\u0131l\u0131yor: Bu da g\u00f6\u00e7\u00fcn, uyarlaman\u0131n ve biraz da tesad\u00fcf\u00fcn b\u00fct\u00fcn bir mutfak miras\u0131n\u0131 yeniden \u015fekillendirebildi\u011finin kan\u0131t\u0131.\n\n\n\n\u0130konik bir lezzetin anatomisi\n\n\n\n\n\n\n\nBasit bir konfor yeme\u011fi gibi g\u00f6r\u00fcnen bu tabak, asl\u0131nda tam anlam\u0131yla mutfak kimyas\u0131d\u0131r. Tam ya\u011fl\u0131 yo\u011furt, laktik asit sayesinde tavu\u011fun liflerini nazik\u00e7e gev\u015fetir; y\u00fczeye tutunan baharatlar da ete koyu, canl\u0131 bir k\u0131rm\u0131z\u0131l\u0131k verir. Ke\u015fmir biberi, zerde\u00e7al ve garam masaladan olu\u015fan \u00fc\u00e7l\u00fc; hem renk hem biberimsi bir s\u0131cakl\u0131k hem de \u0131zgara harland\u0131\u011f\u0131nda burna gelen tatl\u0131-ac\u0131 bir aroma kazand\u0131r\u0131r. \n\n\n\nZencefil ve sar\u0131msak ezmesi, yumu\u015fat\u0131c\u0131 enzimlerin yan\u0131 s\u0131ra y\u00fcksek \u0131s\u0131ya dayanabilen kendine \u00f6zg\u00fc keskin bir aroma da katar. Acele edenler i\u00e7in otuz dakika dinlendirmek yeterlidir, ancak aromatik bile\u015fiklerin tavuk butlar\u0131n\u0131n i\u00e7ine kadar i\u015flemesi i\u00e7in d\u00f6rt ila alt\u0131 saat ay\u0131rmak en iyisidir.\n\n\n\nTatl\u0131y\u0131 birka\u00e7 gulab jamun ile ta\u00e7land\u0131ral\u0131m m\u0131?\n\n\n\nGeleneksel tandoorlar, ev tipi f\u0131r\u0131nlar\u0131n \u00e7ok \u00f6tesine ge\u00e7en s\u0131cakl\u0131klara ula\u015f\u0131r. Evde bu etkiyi d\u00f6k\u00fcm demir bir \u0131zgara tavada, bah\u00e7e barbek\u00fcs\u00fcnde ya da f\u0131r\u0131n\u0131n en y\u00fcksek \u0131zgara ayar\u0131nda yakalayabilirsiniz. \n\n\n\nAma\u00e7, h\u0131zl\u0131 bir Maillard reaksiyonu yaratmak : kenarlar hafif\u00e7e kararmal\u0131, i\u00e7i ise h\u00e2l\u00e2 sulu kalmal\u0131d\u0131r. Et, karamelize so\u011fan, domates p\u00fcresi ve ezilmi\u015f kasuri methi ile haz\u0131rlanan sosa girdi\u011finde, o isli karakterini korumal\u0131d\u0131r. Son dokunu\u015fta gezdirilen az miktarda krema ise t\u00fcm lezzetleri bir araya getirir.\n\n\n\nE\u015fle\u015ftirme, sunum ve saklama\n\n\n\nKonuyla alakas\u0131z ama benim tanindon tarifimi denediniz mi?\n\n\n\nTavuk tikka masalay\u0131 Anglo-Hint gelene\u011fine sad\u0131k kalmak i\u00e7in kabar\u0131k bir naan ile servis edin ya da yan\u0131na tane tane buharda pi\u015fmi\u015f basmati pilav\u0131 koyun. Daha hafif bir alternatif isterseniz, k\u00f6rinizi sosu g\u00fczelce \u00e7eken kinoan\u0131n \u00fczerine gezdirin.\n\n\n\nBuz gibi so\u011fuk bir a\u00e7\u0131k renk bira, yo\u011fun baharatlar\u0131n ard\u0131ndan dama\u011f\u0131 ferahlat\u0131r ; bir mangolu lassi ac\u0131l\u0131\u011f\u0131 dengeler ; Loire\u2019dan yar\u0131 sek bir chenin blanc ise yeme\u011fin yumu\u015fak, kremams\u0131 karakterine zarif\u00e7e e\u015flik eder.\n\n\n\nSon olarak \u00fczerine bir avu\u00e7 ki\u015fni\u015f yapra\u011f\u0131 ya da bir tutam mikro filiz serpi\u015ftirerek ferah bir dokunu\u015f kat\u0131n. Kalanlar, buzdolab\u0131nda bir gece bekledikten sonra daha da lezzetlenir ve \u00fc\u00e7 g\u00fcne kadar g\u00fcvenle saklanabilir.\n\n\n\n\n\n\tOtantik Tavuk Tikka Masala\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tMarine500 g tavuk but eti (kemiksiz)120 ml sade yo\u011furt (tam ya\u011fl\u0131)1 yemek ka\u015f\u0131\u011f\u0131 sar\u0131msak-zencefil ezmesi1 \u00e7ay ka\u015f\u0131\u011f\u0131 k\u0131rm\u0131z\u0131 toz biber (tercihen renk i\u00e7in Ke\u015fmir biberi)0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 toz zerde\u00e7al1 \u00e7ay ka\u015f\u0131\u011f\u0131 garam masalatuz (damak zevkinize g\u00f6re)2 yemek ka\u015f\u0131\u011f\u0131 n\u00f6tr aromal\u0131 s\u0131v\u0131 ya\u011fMasala240 ml domates p\u00fcresi (taze veya konserve)2 orta boy so\u011fan (ince do\u011franm\u0131\u015f)1 yemek ka\u015f\u0131\u011f\u0131 sar\u0131msak-zencefil ezmesi1 \u00e7ay ka\u015f\u0131\u011f\u0131 k\u0131rm\u0131z\u0131 toz biber1 \u00e7ay ka\u015f\u0131\u011f\u0131 toz ki\u015fni\u015f0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 toz zerde\u00e7al60 ml krema0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 garam masala1 \u00e7ay ka\u015f\u0131\u011f\u0131 kasuri methi (kurutulmu\u015f \u00e7emen otu yapraklar\u0131, hafif\u00e7e ezilmi\u015f)3 yemek ka\u015f\u0131\u011f\u0131 s\u0131v\u0131 ya\u011f veya gheetuz (damak zevkinize g\u00f6re)taze ki\u015fni\u015f (\u00fczeri i\u00e7in)\t\n\t\n\t\tMarineTavu\u011fu marine i\u00e7in gereken t\u00fcm malzemelerle bir kasede kar\u0131\u015ft\u0131r\u0131n.\u00dczerini kapat\u0131n ve en az 30 dakika, ideal olarak ise lezzetin iyice oturmas\u0131 i\u00e7in 4 ila 6 saat buzdolab\u0131nda dinlendirin.Marine edilmi\u015f tavu\u011fu s\u0131cak \u0131zgarada, \u0131zgara tavada ya da f\u0131r\u0131nda hafif\u00e7e k\u00f6zlenip tamamen pi\u015fene kadar pi\u015firin; ard\u0131ndan kenara al\u0131n.MasalaBir tavada ya\u011f\u0131 veya ghee'yi \u0131s\u0131t\u0131n.So\u011fanlar\u0131 alt\u0131n rengi alana kadar kavurun.Sar\u0131msak-zencefil ezmesini ekleyin ve 1 ila 2 dakika pi\u015firin.Domates p\u00fcresini, k\u0131rm\u0131z\u0131 toz biberi, zerde\u00e7al\u0131 ve toz ki\u015fni\u015fi ekleyin; ya\u011f masaladan ayr\u0131lana kadar orta ate\u015fte pi\u015firin.Kremay\u0131, garam masalay\u0131 ve ezilmi\u015f kasuri methiyi ekleyip iyice kar\u0131\u015ft\u0131r\u0131n.Izgarada pi\u015firdi\u011finiz tavuk par\u00e7alar\u0131n\u0131 ekleyin.Kapa\u011f\u0131n\u0131 kapat\u0131n ve tavu\u011fun lezzeti \u00e7ekmesi i\u00e7in 5 ila 7 dakika k\u0131s\u0131k ate\u015fte pi\u015firin.Tuzunu ayarlay\u0131n, do\u011franm\u0131\u015f taze ki\u015fni\u015fle s\u00fcsleyin ve naan, paratha ya da buharda pi\u015fmi\u015f pirin\u00e7le s\u0131cak servis edin.\t\n\t\n\t\t\nMarine kar\u0131\u015f\u0131m\u0131n\u0131n tavu\u011fa iyi tutunmas\u0131 i\u00e7in koyu k\u0131vaml\u0131 yo\u011furt kullan\u0131n.\nRestoran usul\u00fc isli bir aroma i\u00e7in, yeme\u011fi k\u0131sa s\u00fcre s\u0131cak bir par\u00e7a k\u00f6m\u00fcr ve bir damla ghee ile t\u00fcts\u00fcleyin.\nSosun p\u00fcr\u00fczs\u00fcz ve ipeksi kalmas\u0131 i\u00e7in kremay\u0131 her zaman pi\u015firmenin sonunda ekleyin.\nKasuri methiyi eklemeden \u00f6nce avu\u00e7lar\u0131n\u0131z\u0131n aras\u0131nda ezin; b\u00f6ylece aromas\u0131n\u0131 tam olarak ortaya \u00e7\u0131karabilirsiniz.\n\n\t\n\t\n\t\tPlat principalIndienne\t\n\n\n\n\n\nMutfak kaynaklar\u0131\n\n\n\n\u2022 Hint mutfa\u011f\u0131 tek tip de\u011fildir \u2013 JSTOR Daily (\u0130ngilizce)\u2022 Tavuk tikka masala \u2013 Vikipedi (\u0130ngilizce)\u2022 Tavuk tikka masala kime aittir? \u2013 Roads & Kingdoms (\u0130ngilizce)\u2022 Tavuk tikka masala nas\u0131l ortaya \u00e7\u0131kt\u0131? \u2013 Prarang (Hint\u00e7e)\u2022 Tavuk tikka masala tarifi \u2013 Swasthi\u2019s Recipes (\u0130ngilizce)\u2022 Peki, tavuk tikka masalan\u0131n as\u0131l tarifine kim sahip? \u2013 Reddit (\u0130ngilizce)\u2022 Mrs Balbir Singh\u2019in Shahi Chicken Masala\u2019s\u0131 (\u201corijinal\u201d tavuk tikka masala m\u0131?) \u2013 Mrs Balbir Singh\u2019s (\u0130ngilizce)\u2022 Bir tikka masala tad\u0131m ikilemi \u2013 Forums Overclockers UK (\u0130ngilizce)\u2022 Tavuk tikka masala \u2013 Vikipedi (Hint\u00e7e)\u2022 Tikka masala Britanya\u2019n\u0131n ulusal yeme\u011fidir! #FoodsWhichArentFromWhereYouThink \u2013 Facebook (\u0130ngilizce)\u2022 Dishoom\u2019un \u015fefi, \u201cTavuk tikka masala Hint yeme\u011fi bile de\u011fildir\u201d diyor \u2013 Business Insider (\u0130ngilizce)\u2022 Tavuk tikka masalan\u0131z i\u00e7in o parlak k\u0131rm\u0131z\u0131y\u0131 nas\u0131l elde edersiniz? \u2013 Reddit (\u0130ngilizce)\u2022 Tandoori masalan\u0131z\u0131n parlak k\u0131rm\u0131z\u0131 olmas\u0131na neden gerek yok \u2013 Indian As Apple Pie (\u0130ngilizce)\u2022 Tavuk tikka masalan\u0131n s\u0131rlar\u0131: lezzeti, hik\u00e2yesi ve tarifi \u2013 Tabla Cuisine (\u0130ngilizce)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145396","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=145396"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145396\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/83107"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145396"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145396"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145396"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}