Poulet effiloché tikka masala

Ingrédients

• 700 g boneless, skinless chicken thighs
• 150 g full-fat yogurt
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 2 tsp smoked paprika
• 2 cm fresh ginger, grated
• 3 cloves garlic, pressed
• 1 large onion, finely chopped
• 2 tbsp tomato paste
• 400 ml passata
• 200 ml coconut milk (full-fat can)
• 1 tbsp sunflower oil
• Salt and pepper to taste
• Fresh coriander, for garnish
• Greek yogurt, for garnish
• 500 g basmati rice, cooked according to package instructions

Préparation

1. 1

   Mix the chicken thighs with the yogurt, garam masala, ground cumin, ground coriander, turmeric, smoked paprika, grated ginger and pressed garlic. Make sure all pieces are well coated and let the chicken marinate for at least 30 minutes (or overnight in the fridge for more flavor).Set the multicooker to the sauté setting. Add a tablespoon of sunflower oil and brown the marinated chicken in batches on all sides until lightly browned. Remove the chicken from the pot and set aside.In the same appliance, sauté the chopped onion until translucent, about 3 minutes. Add the tomato paste and stir for 1 minute. Then pour in the passata and coconut milk and stir everything well.Return the browned chicken to the sauce. Close the lid and set the multicooker to the slow cook setting on low for 4 hours, or on high for 2 hours. The chicken will become so tender it falls apart on its own.Take the chicken out and pull it apart with two forks. Put the pulled chicken back into the sauce and stir everything together. Taste and season further with salt and pepper.Serve the pulled chicken tikka masala over basmati rice. Garnish with fresh coriander, a spoonful of Greek yogurt and, if desired, some sliced red chili for extra heat.