☆Poulet Tikka☆

Hey everyone, it's me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, ☆Poulet Tikka☆. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

☆Poulet Tikka☆ is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They're nice and they look fantastic. ☆Poulet Tikka☆ is something that I've loved my whole life.

Many things affect the quality of taste from ☆Poulet Tikka☆, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare ☆Poulet Tikka☆ delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make ☆Poulet Tikka☆ is 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook ☆Poulet Tikka☆ estimated approx 20 minutes.

To begin with this recipe, we must first prepare a few ingredients. You can have ☆Poulet Tikka☆ using 13 ingredients and 5 steps. Here is how you can achieve it.

🇮🇳🇬🇧🤤 Délicieux dépaysement, à faire et refaire !

Plat populaire en Occident, où on considère généralement qu'il relève de la cuisine indienne. L'homme politique Robin Cook l'a une fois qualifié de « véritable plat national du Royaume-Uni»

Ingredients and spices that need to be Take to make ☆Poulet Tikka☆:

1. 500 g blanc de poulet
2. 1 oignon haché
3. 2 gousses d'ail hachées
4. 200 g skyr
5. 30 cl coulis de tomates
6. 3 c.à.s. de ghee
7. 1/2 bouquet de persil
8. Sel
9. Épices :
10. 2 c.à.c. de garam masala
11. 2 c.à.c. de curcuma
12. 2 c.à.c. de cumin
13. 1 c.à.s. de gingembre râpé

Instructions to make to make ☆Poulet Tikka☆

1. Couper les blancs de poulet en cubes et les disposer dans un plat à gratin.
   Ajouter 100 g de yaourt nature et les épices.
   Mélanger et laisser mariner au frais pendant 1 heure.
2. Enfourner la viande marinée pour 20 minutes dans un four préchauffé à 220°C.
3. Dans une sauteuse, faire chauffer le ghee puis faire revenir l'oignon haché pendant 2 minutes.
   Ajouter les gousses d'ail hachées, le coulis de tomates et le reste d'épices. Laisser mijoter 5
   minutes.
4. Sortir la viande du four et l’ajouter dans la sauteuse avec le coulis de tomates.
   Ajouter le reste du yaourt nature, mélanger l'ensemble et laisser mijoter pendant 10 minutes.
5. Parsemer de persil et déguster avec un riz Basmati

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