Po\u010det porc\u00ed:<\/strong> 8 a\u017e 10; cca 3.5 kg hotov\u00e9 hmoty<\/p>\n .<\/span><\/p>\n !!! ———- ne\u017e bude\u0161 pokra\u010dovat <\/b>———- !!!<\/span><\/p>\n .<\/span><\/p>\n Tento recept alias tato verze Tikka Masaly je docela dost pracn\u00e1, trv\u00e1 dlouho a obsahuje p\u00e1r zbyte\u010dn\u00fdch procedur. \u010casem jsem do\u0161el k jednodu\u0161\u0161\u00ed variant\u011b Tikka Masaly<\/a>, kter\u00e1 m\u00e1 dost podobnej v\u00fdsledek za polovinu pr\u00e1ce.<\/p>\n .<\/span><\/p>\n ———- intro<\/strong>\u00a0———-<\/p>\n .<\/span><\/p>\n Chicken \/ Mutton Tikka Masala. Tam, v\u00a0t\u00e9 zav\u0161iven\u00e9 restauraci a v oblo\u017een\u00ed much, jsem poprv\u00e9 za\u010dal nech\u00e1pat, jak je mo\u017en\u00fd, \u017ee n\u011bjak\u00e1 Mutton Tikka Masala, kterou jsem si objednal, proto\u017ee byla na obr\u00e1zku p\u011bkn\u00e1, m\u016f\u017ee b\u00fdt o tak dva \u0159\u00e1dy krut\u011bj\u0161\u00ed, ne\u017e nejkrut\u011bj\u0161\u00ed knedlo-vep\u0159o-zelo od tch\u00fdn\u011b. Ta chu\u0165! Bylo to fucking amazing! Bylo to podobn\u011b p\u0159evratn\u00fd p\u0159ekvapen\u00ed, jako kdy\u017e \u010dlov\u011bk (nebo \u017eensk\u00e1) zjist\u00ed, \u017ee ta aparatura mezi nohama m\u00e1 i jinej \u00fa\u010del pou\u017eit\u00ed. A\u00a0k\u00a0tomu je\u0161t\u011b nad\u00fdchan\u00e1, m\u011bkou\u010dk\u00e1 a je\u0161t\u011b tepl\u00e1 paratha \u2026 nebo t\u0159i. Po tom, co jsem toto b\u011bhem t\u0159\u00ed let asi tak 30\u00d7 uva\u0159il, tento recept slastn\u00e9mu origin\u00e1lu u\u017e z d\u00e1lky d\u00fdch\u00e1 na z\u00e1da.<\/p>\n Tento \u010dl\u00e1nek je detailn\u00ed popis \u010dasem odlad\u011bn\u00e9 verze, kter\u00e1 je chu\u0165ov\u011b velice podobn\u00e1 tomu, \u010d\u00edm jsem se \u010dasto krmil b\u011bhem del\u0161\u00edho pobytu na bl\u00edzk\u00fdm v\u00fdchod\u011b. U tohoto receptu, jak je zde uveden, ur\u010dit\u011b nejde \u0159\u00edct, \u017ee m\u00e1 jeden konkr\u00e9tn\u00ed zdroj. Je to extrakt z informac\u00ed z minim\u00e1ln\u011b tolika zdroj\u016f, kolikr\u00e1t jsem to zkou\u0161el uva\u0159it. To, \u017ee u\u017e tento recept asi na n\u011bjakou dobu p\u0159estanu zkoumat, jsem zjistil, kdy\u017e jsem z toho dostal ten gastro-orgasmus. C\u00edtil jsem se, jako bych na t\u0159i fte\u0159iny sed\u011bl na tom m\u00edst\u011b, tam kdesi v \u0159iti, kde jsem toto za\u017eil poprv\u00e9. Co \u017ee mn\u011b to ud\u011blalo? Za\u010dala m\u011b p\u00e1lit huba, nav\u00edc jsem rozkousl semeno n\u011bjak\u00fdho ko\u0159en\u00ed a m\u00e1lem jsem se utopil, p\u00e1\u010d m\u011b trochu masaly hrklo do d\u00fdchac\u00ed trubice!<\/p>\n Je dobr\u00fd v\u011bd\u011bt, \u017ee vstupn\u00ed suroviny by m\u011bly b\u00fdt opravdu ukrutn\u011b kvalitn\u00ed s koncentrovan\u00fdmi chut\u011bmi. \u017d\u00e1dn\u00e1 ingredience nesm\u00ed tvo\u0159it nejslab\u0161\u00ed \u010dl\u00e1nek. B\u00edlej jogurt z Penny v akci za 4.90 K\u010d?? Tak to t\u011b opravdu z trenek nevyst\u0159el\u00ed. Nap\u0159\u00edklad konkr\u00e9tn\u011b u t\u00e9to suroviny dost doporu\u010duju, koupit ten nejdra\u017e\u0161\u00ed b\u00edlej jogurt, co maj\u00ed. T\u0159eba za dvacku, ten je sam\u00e1 chu\u0165! A konkr\u00e9tn\u011b u tohoto receptu bude\u0161 pot\u0159ebovat dva.<\/p>\n Zkratky:\u00a0<\/em><\/p>\n tsp<\/strong> = \u010dajov\u00e1 \u017eli\u010dka, vrchovat\u00e1 a pln\u011b nalo\u017een\u00e1 .<\/span><\/p>\n ———- kostra receptu<\/strong> ———-<\/p>\n .<\/span><\/p>\n P\u0158EDEHRA 1:<\/strong><\/span> Prvn\u00ed den si (voliteln\u011b) nachyst\u00e1\u0161 p\u0159epou\u0161t\u011bn\u00e9 m\u00e1slo \u201e<\/span>ghee<\/a><\/strong>\u201c a (povinn\u011b) \u010desnekovo-z\u00e1zvorovou hmotu (<\/span>GG<\/a><\/strong>). Potom <\/span>nalo\u017e\u00ed\u0161 maso do marin\u00e1dy a p\u0159es noc MARINUJE\u0160. .<\/span><\/p>\n ———- seznamy\u00a0ingredienc\u00ed<\/strong>\u00a0———-<\/p>\n .<\/span><\/p>\n P\u0158EDEHRA 1:<\/strong><\/span><\/p>\n Marinov\u00e1n\u00ed masa. Nachyst\u00e1\u0161 si\u00a0GG<\/strong><\/a>\u00a0(z\u00e1zvorovo-\u010desnekov\u00e1 pasta).<\/p>\n Vyrob\u00ed\u0161 si GHEE<\/a><\/strong>. M\u00e1slo bude sta\u010dit, ale ochud\u00ed to v\u00fdsledek.<\/p>\n MARINUJE\u0160<\/p>\n P\u0158EDEHRA 2:<\/strong><\/span><\/p>\n Pro p\u0159\u00edlohu\u00a0placky<\/strong>\u00a0<\/a>nebo s\u00a0r\u00fd\u017eu<\/strong><\/a><\/p>\n SMA\u017dEN\u00c1 CIBULA pro om\u00e1\u010dku<\/p>\n AKCE:<\/strong><\/span><\/p>\n P\u0159\u00edprava om\u00e1\u010dky<\/p>\n GRAVY<\/p>\n VYVRCHOLEN\u00cd:<\/strong><\/span><\/p>\n FINI\u0160UJE\u0160<\/p>\n .<\/span><\/p>\n ———- postup<\/strong> ———-<\/p>\n .<\/span><\/p>\n P\u0158EDEHRA 1:<\/strong><\/span><\/p>\n Ve\u010der p\u0159ed hlavn\u00edm va\u0159en\u00edm ud\u011bl\u00e1\u0161 n\u00e1sleduj\u00edc\u00ed v\u011bci:<\/p>\n 1.\u00a0<\/strong>P\u0159ipraf si\u00a0GG<\/a><\/strong>. Je prakti\u010dt\u011bj\u0161\u00ed vyr\u00e1b\u011bt ve v\u011bt\u0161\u00edm mno\u017estv\u00ed a schov\u00e1vat po ledni\u010dk\u00e1ch a mr\u00e1z\u00e1k\u00e1ch.<\/p>\n 2.<\/strong> Ov\u011b\u0159\u00ed\u0161 si, \u017ee m\u00e1\u0161 k dispozici GHEE. Pokud ne, oby\u010d m\u00e1slo je slab\u00e1 n\u00e1hra\u017eka, ale lep\u0161\u00ed, ne\u017e \u017e\u00e1dn\u00e1. Ghee se d\u00e1 snadno vyrobit doma<\/a>, ale zabere to trochu \u010dasu.<\/p>\n Pozn\u00e1mka:<\/em> Ide\u00e1ln\u00ed je pou\u017e\u00edt cel\u00e9 ko\u0159en\u00ed a p\u0159ed aplikac\u00ed to rozjebat v ml\u00fdnku na ko\u0159en\u00ed. Jinak ko\u0159en\u00ed mlet\u00fd je taky varianta, akor\u00e1t se to ne\u00fasp\u011b\u0161n\u011b skladuje, p\u00e1\u010d brzo vy\u010duchne.<\/span><\/p>\n 4.<\/strong> Po\u010dk\u00e1\u0161 do r\u00e1na<\/p>\n P\u0158EDEHRA 2<\/strong><\/span>:<\/p>\n 5.<\/strong> Jakmile u\u017e je z\u00edtra, dej vymo\u010dit 2 hrnky r\u00fd\u017ee<\/a><\/strong> na \u00be hodiny, kterou pravd\u011bpodobn\u011b pou\u017eije\u0161 jako p\u0159\u00edlohu nebo si uh\u0148\u00e1cej t\u011bsto na placky<\/strong><\/a>.<\/p>\n Pozn\u00e1mka: R\u00fd\u017eu m\u016f\u017ee\u0161 potom m\u016f\u017ee\u0161 va\u0159it nap\u0159\u00edklad takhle: Vylij vodu z odmo\u010den\u00e9 r\u00fd\u017ee. V dal\u0161\u00ed kak\u00e1\u010du p\u0159ive\u010f vodu k varu, dost osol a zcezenou rej\u017eu nasyp do vrouc\u00ed vody. Stopuj 5 minut, slij v\u0161echnu vodu, lupni na kak\u00e1\u010d poklicu a nech to smrd\u011bt. R\u00fd\u017ea se p\u011bkn\u011b naje\u017eat\u00ed jenom v p\u0159\u00edpad\u011b, \u017ee nen\u00ed p\u0159eva\u0159en\u00e1, tedy v p\u0159\u00edpad\u011b, \u017ee nem\u011bla \u010das nebo mo\u017enost fcucnout v\u00edce vody, ne\u017e pro tento staf pot\u0159ebuje. Samoz\u0159ejm\u011b, \u017ee se bav\u00edme o kvalitn\u00ed basmati r\u00fd\u017ei.<\/span><\/em><\/p>\n Do pek\u00e1\u010du k masu vylij alespo\u0148 hrnek vody, rozprost\u0159i maso do jedn\u00e9 vrstvy a mrdni to do trouby na t\u0159eba 160\u00b0C. Maso by m\u011blo b\u00fdt ve vod\u011b lehce pono\u0159en\u00fd, proto\u017ee b\u011bhem pe\u010den\u00ed se voda odpa\u0159uje a ty chce\u0161, abys i na konci pe\u010den\u00ed m\u011bl aspo\u0148 trochu tekut\u00fdho v\u00fdpeku. Kdy\u017e d\u00e1\u0161 m\u00e1lo vody, m\u00edsto v\u00fdpeku bude\u0161 m\u00edt p\u0159ip\u00e1lenej strup. Pe\u010d hodinu a \u010dtvrt a b\u011bhem pe\u010den\u00ed to aspo\u0148 jednou prohr\u00e1bni, a\u0165 se to voto\u010d\u00ed. To, co chce\u0161, tak je p\u011bkn\u011b hn\u011bd\u00e1 mutton\u00ed struktura masa. A kdy\u017e to klade odpor p\u0159i skousnut\u00ed, tak to v\u016fbec nen\u00ed na \u0161kodu.<\/p>\n Te\u010f se nach\u00e1z\u00ed\u0161 v bod\u011b, kdy je maso v troub\u011b, m\u00e1\u0161 GG, nachystan\u00fd GHEE, osma\u017eenou cibulu, r\u00fd\u017ea odmo\u010dena\/uva\u0159ena, p\u0159\u00edpadn\u00e9 t\u011bsto na placky je uh\u0148\u00e1c\u00e1no.<\/p>\n AKCE:<\/strong><\/span><\/p>\n Jedeme prakticky podle seznamu pro GRAVY.\u00a0<\/span><\/p>\n Pozn\u00e1mka:<\/em> Indick\u00fd green chilli se pekeln\u011b debiln\u011b sh\u00e1n\u00ed. Jedn\u00e1 se o odr\u016fdu JWALA, tak\u017ee re\u00e1ln\u00fd mo\u017enosti je si to vyp\u011bstovat ve sklen\u00edku, koupit v n\u011bjak\u00fdm indick\u00fdm \u0161opu nebo si je p\u0159iv\u00e9zt z dovolen\u00e9 na v\u00fdchod\u011b. Prost\u011b pou\u017eij n\u011bjak\u00fd mal\u00fd m\u00ed\u0148 paliv\u00fd chu\u0165ov\u011b neutr\u00e1ln\u00ed papri\u010dky.<\/span><\/p>\n 9.<\/strong> P\u0159idej komplet SMA\u017dENOU CIBULU.<\/p>\n .<\/span><\/p>\n .<\/span><\/p>\n .<\/span><\/p>\n Pozn\u00e1mka: N\u011bkter\u00fd fotky trochu neodpov\u00eddaj\u00ed, p\u00e1\u010d tam jsou vid\u011bt raj\u010data, ale kdy\u017e nen\u00ed sez\u00f3na, tak raj\u010data stoj\u00ed za prd. Dole v galerii je vid\u011bt mix\u00e9r, ale u tohoto receptu to nebude pot\u0159eba, proto\u017ee nepou\u017eije\u0161 kousky raj\u010dat. Raj\u010datovej protlak m\u00e1 zaru\u010denej v\u00fdsledek f ka\u017ed\u00fdm ro\u010dn\u00edm obdob\u00ed. Viz n\u00e1sleduj\u00edc\u00ed bod.\u00a0<\/em><\/span><\/p>\n .<\/span><\/p>\n 13. <\/strong>P\u0159il\u00edvej vodu tak, aby se to nep\u0159ipalovalo, ale z\u00e1rove\u0148 nedopus\u0165, aby to bylo tekut\u00fd jak beton, kdy\u017e ho lije\u0161 do z\u00e1klad\u016f.\u00a0BTW: Celkov\u00fd mno\u017estv\u00ed p\u0159idan\u00e9 vody je n\u011bco m\u00e1lo p\u0159es p\u016fl litru. Nech to deset minut bublat pod pokli\u010dkou a ob\u010das (\u010d\u00edm v\u00edc, t\u00edm l\u00edp) od\u0161kr\u00e1bni to, co se p\u0159ipe\u010de na dno kastr\u00f3lu. Tohle je \u00fadajn\u011b ta f\u00e1ze, kdy se v masale topo\u0159\u00ed chut\u011b. Pokud to m\u00e1\u0161 moc tekut\u00fd, bublej d\u00fdl, a\u0165 se p\u0159ebyte\u010dn\u00e1 voda vyredukuje.<\/p>\n 15.\u00a0<\/b>Ochutnej to aspo\u0148 3\u00d7. T\u00edm po\u0159\u00e1dn\u011b zkontroluje\u0161, jestli je to dost slan\u00fd. Maxim\u00e1ln\u011b p\u016flku tsp soli to je\u0161t\u011b mo\u017en\u00e1 snese. Je tam tolik chut\u00ed, \u017ee takovou baz\u00e1ln\u00ed z\u00e1le\u017eitost, jako je optim\u00e1ln\u00ed m\u00edra osolen\u00ed, nen\u00ed a\u017e takov\u00e1 prdel spr\u00e1vn\u011b diagnostikovat. Dej bacha, aby to nebylo nedosolen\u00fd, m\u00e1 to mega vliv na v\u00fdsledek. Pokud p\u0159esol\u00ed\u0161, nastaf to trochou jogurtu.<\/p>\n VYVRCHOLEN\u00cd:<\/span><\/strong><\/p>\n 17.<\/strong>\u00a0Je\u0161t\u011b zb\u00fdv\u00e1 do masaly dopravit \u00bd tsp garam masaly, \u0161\u0165\u00e1vu z \u00bd citronu a osladit 80g t\u0159tinov\u00fdho cukru (jaggery) nebo 3\u00f74 tbsp hn\u011bd\u00fdho cukru,. Mno\u017estv\u00ed cukru je pot\u0159eba poladit podle kyselosti raj\u010datov\u00fdch slo\u017eek. Kysel\u00e1 a sladk\u00e1 slo\u017eka chuti by v j\u00eddle m\u011bla b\u00fdt vyv\u00e1\u017een\u00e1.\u00a0<\/span><\/p>\n 18.<\/strong> A te\u010f to hlavn\u00ed. Cel\u00fd tajemstv\u00ed t\u00e9to fenomen\u00e1ln\u00ed chut\u011b spo\u010d\u00edv\u00e1 v jednom zcela nezanedbateln\u00e9m a zcela neo\u010dek\u00e1van\u00e9m kroku, kter\u00fd p\u0159ich\u00e1z\u00ed pr\u00e1v\u011b te\u010f. Vm\u00edchej do toho 6 a\u017e 8 tsp ke\u010dupu a bude to hotov\u00fd! ;D<\/p>\n Velk\u00e1 gratulace! Te\u010f sta\u010d\u00ed u\u017e jen dva dny nechat po\u010dkat j\u00eddlo v ledni\u010dce.<\/p>\n .<\/span><\/p>\n ———-\u00a0indick\u00e1 babi\u010dka rad\u00ed\u00a0<\/strong>———-<\/p>\n .<\/span><\/p>\n .<\/span><\/p>\n ———- fotogalerie<\/strong> ———-<\/p>\n .<\/span><\/p>\n .<\/span><\/p>\n![\"\"](\"http:\/\/www.chill-in.cz\/wp-content\/uploads\/2019\/07\/mutton_tikka_masala_24-1024x683.jpg\")
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\ntbsp<\/strong> = pol\u00edfkov\u00e1 \u017elica, pln\u011b nalo\u017een\u00e1 a vrchovat\u00e1<\/p>\n
\nP\u0158EDEHRA 2<\/strong><\/span>: Druhej den d\u00e1\u0161 maso do trouby a nachyst\u00e1\u0161 si SMA\u017dENOU CIBULU. Potom zad\u011bl\u00e1\u0161 na p\u0159\u00edlohu: r\u00fd\u017ea<\/strong><\/a> nebo placka<\/strong><\/a>. Nachyst\u00e1\u0161 si v\u0161echny ingredience, aby byly po ruce.
\nAKCE:<\/strong><\/span> Pak p\u0159iprav\u00ed\u0161 GRAVY. Za\u010dne\u0161 tradi\u010dn\u011b (procedura\u00a0<\/a><\/strong>STARTUJE\u0160), p\u0159idaj\u00ed se n\u011bjak\u00fd suroviny a trochu pova\u0159\u00ed\u0161.
\nVYVRCHOLEN\u00cd:<\/span><\/strong> Pak nezb\u00fdv\u00e1 nic jin\u00fdho, ne\u017e FINI\u0160UJE\u0160, kdy to d\u00e1\u0161 v\u0161echno dohromady a dochut\u00ed\u0161.<\/p>\n\n
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![\"\"](\"http:\/\/www.chill-in.cz\/wp-content\/uploads\/2019\/07\/mutton_tikka_masala_01-300x200.jpg\")
<\/strong>MARINUJE\u0160 A CHYST\u00c1\u0160<\/p>\n![\"\"](\"http:\/\/www.chill-in.cz\/wp-content\/uploads\/2019\/07\/mutton_tikka_masala_05-300x200.jpg\")
3.<\/strong> Marinuje\u0161 maso. Sm\u00edchej v\u0161echno z ingredienc\u00ed pro MARINUJE\u0160 krom\u011b vody na podlit\u00ed pek\u00e1\u010du. Tu tam hrkne\u0161 a\u017e p\u0159ed pe\u010den\u00edm.<\/p>\n![\"\"](\"http:\/\/www.chill-in.cz\/wp-content\/uploads\/2019\/07\/mutton_tikka_masala_07-300x200.jpg\")
PE\u010cE\u0160 MASO, CHYST\u00c1\u0160 NA P\u0158\u00cdLOHU, P\u0158IPRAVUJE\u0160 SMA\u017dENOU CIBULU.<\/p>\n![\"\"](\"http:\/\/www.chill-in.cz\/wp-content\/uploads\/2019\/07\/mutton_tikka_masala_19-300x200.jpg\")
6.<\/strong> Vezmi m\u00edsu s marinovan\u00fdm masem a maso p\u0159em\u00edsti do pek\u00e1\u010du. Zbytek marin\u00e1dy vy\u0161kr\u00e1bne\u0161 a pou\u017eije\u0161 v pozd\u011bj\u0161\u00ed f\u00e1zi receptu, a\u017e bude\u0161 d\u011blat GRAVY.<\/p>\n![\"\"](\"http:\/\/www.chill-in.cz\/wp-content\/uploads\/2019\/07\/mutton_tikka_masala_06-300x200.jpg\")
7.<\/strong> SMA\u017dEN\u00c1 CIBULA: <\/span>Vezmi 7 a\u017e 8 cibul\u00ed, nakr\u00e1jej je najemno. Na dostate\u010dn\u00fdm mno\u017estv\u00ed oleje takto nakr\u00e1jen\u00fd cibule osma\u017e na maxim\u00e1ln\u011b st\u0159edn\u00edm plamenu do hn\u011bda (bacha, v z\u00e1vislosti na v\u00fdkonu zdroje tepla to m\u016f\u017ee trvat i hodinu). Oleje by mohlo sta\u010dit t\u0159eba 4 deci. Po usma\u017een\u00ed to proma\u010dkej p\u0159es d\u011bravej \u0161uf\u00e1nek nebo jin\u00fdm zp\u016fsobem separuj p\u0159ebyte\u010dn\u00fd olej, dej bokem a nech to smrd\u011bt. Z\u016fstane ti jenom takovej malej plivanec sma\u017een\u00e9 cibule, ve srovn\u00e1n\u00ed s p\u016fvodn\u00edm objemem. V\u00edce o sma\u017een\u00ed cibule<\/a>.<\/p>\n![\"\"](\"http:\/\/www.chill-in.cz\/wp-content\/uploads\/2019\/07\/mutton_tikka_masala_21-300x200.jpg\")
8. Procedura<\/a><\/strong> STARTUJE\u0160. P\u0159idej 1 tbsp ghee do v\u011bt\u0161\u00edho kastr\u00f3lu, nech to rozp\u00e1lit, dej st\u0159edn\u00ed plamen a p\u0159idej CEL\u00c9 KO\u0158EN\u00cd (\u0159\u00edmsk\u00fd km\u00edn a koriandr) a nakr\u00e1jen\u00fd indick\u00fd green chilli 5 ks. Dv\u011b minuty v\u00e1\u0161niv\u011b m\u00edchej, dokud km\u00edn nazapuk\u00e1. To pozn\u00e1\u0161, za\u010dnou se oz\u00fdvat v\u00fdst\u0159ely.<\/p>\n![\"\"](\"http:\/\/www.chill-in.cz\/wp-content\/uploads\/2019\/07\/mutton_tikka_masala_10-300x200.jpg\")
10.<\/strong> P\u0159idej 2 tbsp GG<\/a><\/strong>. Minutu to ho\u0148 f kastr\u00f3lu.\u00a0Za chv\u00edlu to za\u010dne von\u011bt takov\u00fdm zp\u016fsobem, \u017ee tvoji vlastn\u00ed fagani za\u010dnou odhazovat sm\u00e1rtfouny a motat se kolem spor\u00e1ku. Pokud se to za\u010dne p\u0159ipalovat, has to trochama vody.<\/p>\n![\"\"](\"http:\/\/www.chill-in.cz\/wp-content\/uploads\/2019\/07\/mutton_tikka_masala_12-300x200.jpg\")
11.<\/strong>\u00a0P\u0159idej v\u0161echno drcen\u00fd ko\u0159en\u00ed + tsp soli podle seznamu pro GRAVY a nep\u0159est\u00e1vej onanovat! Vydr\u017e aspo\u0148 minutu!<\/p>\n![\"\"](\"http:\/\/www.chill-in.cz\/wp-content\/uploads\/2019\/07\/mutton_tikka_masala_13-300x200.jpg\")
12.<\/strong> P\u0159idej 850 gram\u016f kvalitn\u00edho raj\u010datov\u00fdho protlaku. Za\u010dne to vypadat jako bu\u0159tgul\u00e1\u0161, ale don\u2019t panic! Nep\u0159est\u00e1vej onanovat! <\/span>Asi se ti to za\u010dne p\u0159ipalovat, tak\u017ee p\u0159idej vodu.<\/p>\n![\"\"](\"http:\/\/www.chill-in.cz\/wp-content\/uploads\/2019\/07\/mutton_tikka_masala_15-300x200.jpg\")
<\/strong>14.\u00a0<\/b>Je\u0161t\u011b p\u0159id\u00e1\u0161 zbytek ingredienc\u00ed pro GRAVY,<\/span><\/b> kter\u00fd tam je\u0161t\u011b nejsou: kel\u00edmek bil\u00fdho jogurtu, velk\u00e1 pixla kokosov\u00fdho ml\u00edka a zbytek MAJDY PO MARINOV\u00c1N\u00cd. Fest to zam\u00edchej.<\/p>\n![\"\"](\"http:\/\/www.chill-in.cz\/wp-content\/uploads\/2019\/07\/mutton_tikka_masala_20-300x200.jpg\")
16.<\/strong>\u00a0Maso i s v\u00fdpekem do kastr\u00f3lu! Zam\u00edchat fest.<\/p>\n![\"\"](\"http:\/\/www.chill-in.cz\/wp-content\/uploads\/2019\/07\/mutton_tikka_masala_26-1024x683.jpg\")
<\/p>\n\n
![\"Tikka](\"https:\/\/www.chill-in.cz\/wp-content\/uploads\/2019\/07\/mutton_tikka_masala_01-300x200.jpg\")
<\/a>\n\t\t\t<\/div><\/figure>![\"\"](\"https:\/\/www.chill-in.cz\/wp-content\/uploads\/2019\/07\/mutton_tikka_masala_02-300x200.jpg\")
<\/a>\n\t\t\t<\/div><\/figure>![\"\"](\"https:\/\/www.chill-in.cz\/wp-content\/uploads\/2019\/07\/mutton_tikka_masala_03-300x200.jpg\")
<\/a>\n\t\t\t<\/div><\/figure>![\"\"](\"https:\/\/www.chill-in.cz\/wp-content\/uploads\/2019\/07\/mutton_tikka_masala_04-300x200.jpg\")
<\/a>\n\t\t\t<\/div><\/figure>![\"\"](\"https:\/\/www.chill-in.cz\/wp-content\/uploads\/2019\/07\/mutton_tikka_masala_05-300x200.jpg\")
<\/a>\n\t\t\t<\/div><\/figure>![\"\"](\"https:\/\/www.chill-in.cz\/wp-content\/uploads\/2019\/07\/mutton_tikka_masala_19-300x200.jpg\")
<\/a>\n\t\t\t<\/div><\/figure>![\"\"](\"https:\/\/www.chill-in.cz\/wp-content\/uploads\/2019\/07\/mutton_tikka_masala_06-300x200.jpg\")
<\/a>\n\t\t\t<\/div><\/figure>![\"\"](\"https:\/\/www.chill-in.cz\/wp-content\/uploads\/2019\/07\/mutton_tikka_masala_08-300x200.jpg\")
<\/a>\n\t\t\t<\/div><\/figure>![\"\"](\"https:\/\/www.chill-in.cz\/wp-content\/uploads\/2019\/07\/mutton_tikka_masala_07-300x200.jpg\")
<\/a>\n\t\t\t<\/div><\/figure>