{"id":184521,"title":"K\u00f6rili tavuk","modified":"2026-10-05T16:29:24+02:00","plain":"Alt\u0131n renginde kavrulmu\u015f so\u011fan, domates, yo\u011furt ve baharatlarla haz\u0131rlanan Kuzey Hindistan usul\u00fc bir sosta a\u011f\u0131r a\u011f\u0131r pi\u015fen tavuk butlar\u0131.\n\n\n\nSo\u011fanlar, tar\u00e7\u0131n ve kakule kokulu ya\u011fda alt\u0131n rengini almaya ba\u015fl\u0131yor ve daha \u015fimdiden b\u00fct\u00fcn evi ak\u015fam yeme\u011finin kokusu sar\u0131yor. \n\n\n\nArd\u0131ndan zencefil, sar\u0131msak, pi\u015ferken eriyen domates ve tavu\u011fu saran koyu k\u0131rm\u0131z\u0131 bir sos geliyor. Et kemi\u011finden ayr\u0131l\u0131yor, taze ki\u015fni\u015f en son ekleniyor ve insan sosuna banmak i\u00e7in hemen bir par\u00e7a naan ar\u0131yor. Bu yemek i\u00e7in gereken esas \u015fey, tavan\u0131n ba\u015f\u0131nda biraz sab\u0131r; gerisini baharatlar hallediyor.\n\n\n\nPencap mutfa\u011f\u0131n\u0131n bir ba\u015fka klasi\u011fi: yo\u011furt ve baharatlarla marine edilen tandoori tavuk\n\n\n\nK\u00f6rili tavuk nedir?\n\n\n\nBu k\u00f6rili tavuk, Kuzey Hindistan'\u0131n ev usul\u00fc tavuk k\u00f6risidir ve Pencap'ta tariwala murgh ad\u0131yla bilinir. Tercihen kemikli tavuk, tane ve toz baharatlarla lezzetlendirilmi\u015f, alt\u0131n renginde kavrulmu\u015f so\u011fan, domates ve yo\u011furttan olu\u015fan bir kar\u0131\u015f\u0131mda a\u011f\u0131r a\u011f\u0131r pi\u015fer. \n\n\n\nSosu, restoranlarda sunulan ve tereya\u011f\u0131 ile kreman\u0131n \u00f6ne \u00e7\u0131kt\u0131\u011f\u0131 tereya\u011fl\u0131 tavuk ya da tavuk tikka masala sosundan daha hafiftir. Bu, Hint mutfa\u011f\u0131n\u0131n evlerde haz\u0131rlanan g\u00fcndelik yemeklerinden biridir.\n\n\n\n\u00ab K\u00f6ri \u00bb s\u00f6zc\u00fc\u011f\u00fc, Tamilcede \u00ab sos \u00bb veya \u00ab baharatl\u0131 sos \u00bb anlam\u0131na gelen kari kelimesinden gelir. \u0130ngilizler bu s\u00f6zc\u00fc\u011f\u00fc XVII. y\u00fczy\u0131lda, Hint alt k\u0131tas\u0131n\u0131n neredeyse b\u00fct\u00fcn soslu yemeklerini tan\u0131mlamak i\u00e7in benimsemi\u015ftir. Hint\u00e7ede tari ak\u0131\u015fkan ve aromatik bir pi\u015firme suyunu, murgh ise tavu\u011fu ifade eder: yani tariwala murgh asl\u0131nda yaln\u0131zca soslu tavuk demektir.\n\n\n\n\u0130ndus Vadisi'nden Londra d\u00fckk\u00e2nlar\u0131na\n\n\n\nZencefil, sar\u0131msak ve zerde\u00e7al \u00fc\u00e7l\u00fcs\u00fc, k\u00f6ri s\u00f6zc\u00fc\u011f\u00fcnden \u00e7ok daha eskidir. Arkeologlar, \u0130ndus Vadisi'nde yakla\u015f\u0131k 4\u00a0500 y\u0131ll\u0131k iki yerle\u015fim olan Farmana ve Harappa'da bulunan di\u015fler ve \u00e7anak \u00e7\u00f6mlekler \u00fczerinde bu \u00fc\u00e7 bitkiye ait ni\u015fasta tanecikleri ke\u015ffetmi\u015ftir. \n\n\n\nAyn\u0131 k\u00f6ylerde mercimek, sebze ve evcil tavuk da pi\u015firiliyordu. Domates ve ac\u0131 biber ise Amerika k\u0131tas\u0131ndan ancak XVI. y\u00fczy\u0131lda gelmi\u015ftir.\n\n\n\nPencap'ta sosuna, bu kat kat parathalar gibi yass\u0131 ekmekler ban\u0131l\u0131r\n\n\n\nK\u00f6ri tozu bir \u0130ngiliz icad\u0131d\u0131r: \u0130ngiltere'de bu lezzetleri yeniden yakalamak i\u00e7in haz\u0131rlanan haz\u0131r kar\u0131\u015f\u0131mlar, daha 1784 y\u0131l\u0131nda Londra'daki Sorlie\u2019s parf\u00fcmerisinde sat\u0131l\u0131yordu. \n\n\n\nHindistan'da ise her a\u015f\u00e7\u0131, Goa'n\u0131n vindaloo yeme\u011finden Pencap'\u0131n tavuk k\u00f6risine kadar, ete, b\u00f6lgeye ve aileye g\u00f6re kendi masalas\u0131n\u0131 haz\u0131rlar. Pencap'ta tariwala murgh, basmati pirinci ya da bu\u011fday unundan yass\u0131 ekmeklerle servis edilen, ailenin pazar \u00f6\u011fle yeme\u011fidir.\n\n\n\nDaha g\u00fcneyde, Kerala'da nadan kozhi (\u00ab k\u00f6y tavu\u011fu \u00bb) farkl\u0131 bir yol izler: Hindistan cevizi ya\u011f\u0131, k\u00f6ri yapraklar\u0131, rezene, karabiber ve en son eklenen koyu k\u0131vaml\u0131 Hindistan cevizi s\u00fct\u00fc. \n\n\n\nTarifi de\u011fi\u015ftirmeden bir Hindistan cevizi dokunu\u015fu katmak i\u00e7in, pi\u015firmenin sonlar\u0131na do\u011fru s\u0131cak su yerine hafif Hindistan cevizi s\u00fct\u00fc kullan\u0131n. Benzer bir lezzet \u00e7izgisinde, Tayland'\u0131n massaman k\u00f6risi de Hindistan cevizi s\u00fct\u00fcn\u00fc yumu\u015fak aromal\u0131 baharatlarla bulu\u015fturur.\n\n\n\nK\u00f6rili tavu\u011fun ba\u015fl\u0131ca malzemeleri\n\n\n\n\n\n\n\nTavuk i\u00e7in kemikli b\u00fct\u00fcn but veya \u00fcst but tercih edilir: kemik sosa dolgunluk katar, et ise yumu\u015fak ve sulu kal\u0131r. \u0130nce do\u011franm\u0131\u015f so\u011fanlar, iyice alt\u0131n rengini ald\u0131klar\u0131nda sosun ana g\u00f6vdesini olu\u015fturur. \n\n\n\nDomatesler asitlik katar, yo\u011furt ise hepsini birbirine ba\u011flar; s\u00fct \u00fcr\u00fcn\u00fc i\u00e7ermeyen bir versiyon i\u00e7in yo\u011furt yerine kaju p\u00fcresi kullan\u0131labilir. Tavuk korma, daha yumu\u015fak lezzetli, kuruyemi\u015fli sosuyla bu fikri bir ad\u0131m ileri ta\u015f\u0131r.\n\n\n\nToz baharatlara gelince, zerde\u00e7al renk verir, \u00f6\u011f\u00fct\u00fclm\u00fc\u015f ki\u015fni\u015f dolgunluk katar ve garam masala b\u00fct\u00fcne s\u0131cak bir aroma kazand\u0131r\u0131r. Ke\u015fmir biberi, sosu yak\u0131c\u0131 derecede ac\u0131la\u015ft\u0131rmadan k\u0131zart\u0131r; yerine f\u00fcme paprika da kullan\u0131labilir. Baharatlar ayr\u0131 ayr\u0131 elinizde yoksa, daha az belirgin bir lezzet elde etmek pahas\u0131na, hepsinin yerine k\u00f6ri tozu kullanabilirsiniz.\n\n\n\nB\u00fct\u00fcn baharatlar yeme\u011fin karakterini belirler: defne yapra\u011f\u0131, \u00e7ubuk tar\u00e7\u0131n, karanfil ve ye\u015fil kakule daha en ba\u015ftan aromalar\u0131n\u0131 ya\u011fa b\u0131rak\u0131r. Zencefil-sar\u0131msak ezmesi, boyuna yar\u0131lm\u0131\u015f ye\u015fil ac\u0131 biber ve taze ki\u015fni\u015f bu kokuyu tamamlar. Chana masala, aloo gobi ve palak paneer de ayn\u0131 so\u011fan, zencefil ve sar\u0131msak temelinden yola \u00e7\u0131kar.\n\n\n\n\u0130yi bir k\u00f6rili tavuk i\u00e7in p\u00fcf noktalar\u0131\n\n\n\nBiberin ac\u0131s\u0131n\u0131 yat\u0131\u015ft\u0131rmak i\u00e7in buz gibi bir lassi\n\n\n\nLezzetin s\u0131rr\u0131 bhunao a\u015famas\u0131nda yatar: so\u011fan, domates ve baharatlar, ya\u011f kar\u0131\u015f\u0131mdan ayr\u0131lana kadar sab\u0131rla pi\u015firilip suyunu \u00e7ektirilir.\n\n\n\n Hen\u00fcz yumu\u015fam\u0131\u015f so\u011fanlar yavan bir sos verirken, iyice alt\u0131n renginde kavrulmu\u015f so\u011fanlar derin bir lezzet sa\u011flar. Su s\u0131cak olarak ve azar azar eklenir; et kemi\u011finden ayr\u0131ld\u0131\u011f\u0131nda k\u00f6ri haz\u0131rd\u0131r. Pilav ya da naan ve ferahlat\u0131c\u0131 bir salatal\u0131kl\u0131 raita ile servis edin.\n\n\n\n\n\n\tK\u00f6rili tavuk\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 g tavuk (tercihen kemikli but veya \u00fcst but (kemiksiz tavuk da kullan\u0131labilir))3 yemek ka\u015f\u0131\u011f\u0131 s\u0131v\u0131 ya\u011f (n\u00f6tr aromal\u0131)3 so\u011fan (ince do\u011franm\u0131\u015f)2 ye\u015fil ac\u0131 biber (boyuna yar\u0131lm\u0131\u015f)1 yemek ka\u015f\u0131\u011f\u0131 zencefil-sar\u0131msak ezmesi (veya do\u011franm\u0131\u015f 2 cm zencefil ve 3 di\u015f sar\u0131msak)2 domates (orta boy, p\u00fcre haline getirilmi\u015f veya ince do\u011franm\u0131\u015f)60 g yo\u011furt (veya 1.5 yemek ka\u015f\u0131\u011f\u0131 kaju ezmesi ya da 60 ml su ile blenderdan ge\u00e7irilmi\u015f 12 kaju)1 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz120-240 ml su (s\u0131cak (veya az ya\u011fl\u0131 Hindistan cevizi s\u00fct\u00fc))2 yemek ka\u015f\u0131\u011f\u0131 taze ki\u015fni\u015f veya nane (ince k\u0131y\u0131lm\u0131\u015f)Toz baharatlar0.25 \u00e7ay ka\u015f\u0131\u011f\u0131 zerde\u00e7al1 \u00e7ay ka\u015f\u0131\u011f\u0131 Ke\u015fmir toz biberi (veya f\u00fcme toz k\u0131rm\u0131z\u0131 biber)1 \u00e7ay ka\u015f\u0131\u011f\u0131 garam masala1 \u00e7ay ka\u015f\u0131\u011f\u0131 toz ki\u015fni\u015fB\u00fct\u00fcn baharatlar (elinizde yoksa kullanmayabilirsiniz)1 yaprak defne (veya 1 dal k\u00f6ri yapra\u011f\u0131)4 adet karanfil1 \u00e7ubuk tar\u00e7\u0131n (5 cm uzunlu\u011funda)3 kaps\u00fcl ye\u015fil kakule\t\n\t\n\t\tYa\u011f\u0131 derin bir tavada orta ate\u015fte \u0131s\u0131t\u0131n.B\u00fct\u00fcn baharatlar\u0131 ekleyin: defne, tar\u00e7\u0131n, karanfil ve kakule.So\u011fanlar\u0131 ve ac\u0131 biberleri ekleyin.So\u011fanlar g\u00fczelce alt\u0131n rengini alana kadar 7 ila 8 dakika kavurun.Zencefil-sar\u0131msak ezmesini ekleyip kokusu \u00e7\u0131kana kadar yakla\u015f\u0131k 1 dakika kavurun.Domatesleri, zerde\u00e7al\u0131 ve tuzu ekleyin.Domatesler iyice yumu\u015fay\u0131p da\u011f\u0131lana kadar pi\u015firin.Ate\u015fi k\u0131s\u0131n, ard\u0131ndan yo\u011furdu, Ke\u015fmir toz biberini, garam masalay\u0131 ve toz ki\u015fni\u015fi ekleyip kar\u0131\u015ft\u0131r\u0131n.Kar\u0131\u015f\u0131m\u0131n kokusu \u00e7\u0131kana kadar k\u0131s\u0131k ate\u015fte pi\u015firin.Tavu\u011fu ve taze ki\u015fni\u015fi ekleyin.Tavuk beyazla\u015fana kadar orta ate\u015fte yakla\u015f\u0131k 3 dakika kavurun.Tavu\u011fun baharatlar\u0131 i\u00e7ine \u00e7ekmesi i\u00e7in kapa\u011f\u0131n\u0131 kapat\u0131p k\u0131s\u0131k ate\u015fte 3 ila 4 dakika pi\u015firin.Bu s\u0131rada ayr\u0131 bir tencerede su \u0131s\u0131t\u0131n (s\u0131cak su tavu\u011fun sertle\u015fmesini \u00f6nler).Koyu k\u0131vaml\u0131 bir sos elde edecek kadar s\u0131cak su ekleyin, ard\u0131ndan tavuk suyunu sald\u0131k\u00e7a azar azar su ilave edin.Kapa\u011f\u0131n\u0131 kapat\u0131p tavuk yumu\u015fayana ve sos koyula\u015fana kadar orta ate\u015fte pi\u015firin; et kemikten ayr\u0131ld\u0131\u011f\u0131nda haz\u0131rd\u0131r.Tad\u0131na bak\u0131p tuzunu ayarlay\u0131n, sosun lezzeti yetersizse biraz garam masala ekleyin.Taze ki\u015fni\u015fle s\u00fcsleyin.Kapa\u011f\u0131n\u0131 kapat\u0131n, oca\u011f\u0131 s\u00f6nd\u00fcr\u00fcn ve naan ekme\u011fi veya pilavla servis edin.\t\n\t\n\t\tBu k\u00f6rili tavuk Kuzey Hindistan usul\u00fcd\u00fcr: sosunun temelini so\u011fan, domates ve yo\u011furt olu\u015fturur; Hindistan cevizi s\u00fct\u00fc i\u00e7ermez. Daha yumu\u015fak lezzetli ve kremams\u0131, Hindistan cevizi s\u00fctl\u00fc bir versiyon i\u00e7in pi\u015firmenin sonuna do\u011fru s\u0131cak su yerine az ya\u011fl\u0131 Hindistan cevizi s\u00fct\u00fc kullan\u0131n.\nGer\u00e7ek bir G\u00fcney Hindistan versiyonu (Kerala, nadan kozhi) i\u00e7in Hindistan cevizi ya\u011f\u0131yla pi\u015firin, baharatlarla birlikte k\u00f6ri yapraklar\u0131, rezene tohumu ve karabiber ekleyin; su ve yo\u011furt yerine en son koyu k\u0131vaml\u0131 Hindistan cevizi s\u00fct\u00fc ilave edin ve kesilmemesi i\u00e7in harl\u0131 ate\u015fte kaynatmay\u0131n.\nCanl\u0131 bir k\u0131rm\u0131z\u0131 renk i\u00e7in Ke\u015fmir toz biberi kullan\u0131n: sosu fazla ac\u0131la\u015ft\u0131rmadan renklendirir.\nToz baharatlar elinizde ayr\u0131 ayr\u0131 yoksa hepsinin yerine 1.25 yemek ka\u015f\u0131\u011f\u0131 k\u00f6ri tozu kullan\u0131n.\n\t\n\t\n\t\tPlat principalIndienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/184521","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=184521"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/184521\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/178095"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=184521"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=184521"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=184521"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}