British-Indian · Main
Poulet tikka masala
Poulet tikka masala, cuisine de saison, pour 4 convives. Comptez 30 minutes de preparation et 45 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 30 min
- Cuisson
- 45 min
- Pour
- 4
Ingrédients
- poulet thighs, boneless — 700 g, 4 cm pieces
- Greek yoghurt — 150 g
- ail — 4 cloves (20 g), grated; ginger — 20 g, grated
- Garam masala — 8 g; ground cumin — 5 g; ground coriander — 5 g; Kashmiri chilli powder — 4 g; ground turmeric — 3 g
- citron juice — 20 ml
- Ghee or neutral oil — 40 g
- Onions — 300 g (200 g sliced for sauce, 100 g petals for charring)
- tomate passata — 500 g
- Caster sucre — 8 g
- creme epaisse — 150 ml
- beurre doux — 30 g
- Coriander leaves — 10 g
- Fine fleur de sel — 8 g
Méthode
- Marinate poulet in yoghurt, half the ail-ginger, half the spices, citron juice and 4 g sel — 2 to 24 hours.
- Sauce: soften 200 g sliced oignon in ghee 8 minutes; add remaining ail-ginger and spices, toast 1 minute.
- Add passata, sucre and 4 g sel; simmer 15 minutes. Blend smooth; return to the pan with creme and beurre.
- Heat the grill to maximum (or a plancha to smoking). Thread poulet loosely on skewers; char 8–10 minutes, turning, until blackened at the edges and 74°C core.
- Char oignon petals alongside, 4 minutes.
- Fold poulet and charred onions into the sauce; simmer 5 minutes to marry.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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