Chicken Tikka Masala with olive oil from Nice PDO

Huile d'olive de Nice PDO
Subtle flavour
Poulet Tikka massala à l’huile d’olive de Nice AOP
A PDO
Preparation
15 min
A PDO
Resting time
30 min
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course

Ingredients

A PDO
For 6 personnes
  • 500 g chicken breasts
  • 400 g chopped tomatoes
  • 100g coconut milk
  • The zest and juice of 1 lime
  • 1 onion
  • 2 cloves of garlic
  • 1 cm of fresh ginger
  • 80 g of cashew nuts
  • 2 tablespoons of olive oil from Nice PDO
  • 2 tablespoons of tomato purée
  • ½ teaspoon of mild or hot chilli (depending on your taste)
For the marinade:
  • 1 plain yoghurt
  • 1 clove of garlic, crushed
  • 1 tablespoon of olive oil from Nice PDO
  • Spices: 1 tablespoon of garam masala, 1 teaspoon of turmeric, 1 teaspoon of cumin, 1 teaspoon of cardamom, ½ teaspoon of chilli paste

Tip

Choose PDO olive oil from Nice (subtle flavour) for its predominant almond aromas, accompanied by notes of broom flowers, raw artichoke, hay, leaves, ripe apple and dried fruit…Or choose another olive oil with a subtle flavour: PDO olive oil from Nyons, AOC Languedoc olive oil, a French olive oil of the Amellau, Cailletier, Grossane, Lucques, Négrette and Verdale from the Bouches-du-Rhône…

Instructions

  • Mix the marinade ingredients together.
  • Cut the chicken into medium-sized pieces. Mix them with the marinade, cover with cling film and chill for 30 minutes.
  • Meanwhile, chop the cashew nuts, finely chop the onion and garlic, and peel and grate the ginger.
  • Sauté the onion in 1 tablespoon of Nice olive oil PDO for 2 minutes, then add the garlic, ginger and tomato purée; cook for 1 minute, then add the chicken with the marinade. Brown the chicken.
  • Add the chopped tomatoes, coconut milk and chilli (mild or hot), then season with salt and pepper. Bring to the boil, then reduce the heat, cover and leave to simmer for 20 minutes, stirring regularly. Five minutes before the end of cooking, add the lime zest and juice.
  • Adjust the seasoning, sprinkle with chopped cashew nuts and serve with rice.

Tip

Choose PDO olive oil from Nice (subtle flavour) for its predominant almond aromas, accompanied by notes of broom flowers, raw artichoke, hay, leaves, ripe apple and dried fruit…Or choose another olive oil with a subtle flavour: PDO olive oil from Nyons, AOC Languedoc olive oil, a French olive oil of the Amellau, Cailletier, Grossane, Lucques, Négrette and Verdale from the Bouches-du-Rhône…
We recommend...

For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.

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