A vibrant dish combines tender chicken with the fresh, zesty flavors of cilantro chutney for a deliciously refreshing meal. It's quick to prepare and perfect for adding a burst of green goodness to your dinner table.
Prep Time30 min
Cook Time45 min
Total Time1 hr 15 min
Difficulty
Hard
Better Cooking Tips
Use fresh cilantro for the best flavor and vibrant green color.
Marinate the chicken for at least 30 minutes to let the flavors soak in.
Cook the chicken on medium heat to keep it tender and avoid drying out.
Ingredients
0/10
Why Everyone Loves This Recipe
This dish brings together the fresh, vibrant flavors of cilantro with tender, juicy chicken. It’s a perfect balance of herbaceous and savory notes that make every bite exciting. Plus, it’s quick to prepare and feels light yet satisfying.
Step 1
Warm your oven to 350°F (175°C). Take the chicken pieces, remove the skin, give them a quick rinse, and pat them dry. Mix together the garlic and ginger, then rub that all over the chicken. Place the chicken in a baking dish and cover it with foil for now.
Step 2
Toss the cilantro, cumin, jalapeno, and lemon juice into a blender. Blend until smooth, adding a splash of water if it’s too thick. Set this flavorful green chutney aside for later.
Step 3
In a small bowl, stir the cashews into the cream until well combined. Pour this creamy mixture over the chicken in the baking dish.
Step 4
Pop the dish into the oven and bake for about 30 minutes, or until the chicken juices run clear. Then, take off the foil and bake uncovered for another 15 minutes so the sauce can thicken up a bit.
Step 5
When it’s done, take the dish out and mix the thickened sauce with the cilantro chutney you made earlier. Give everything a good stir and spoon the sauce over the chicken before serving.
372
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Serving Options
Serve this with steamed basmati rice or warm naan bread to soak up the flavorful chutney. A side of cucumber raita or a simple salad can add a refreshing contrast. It also pairs well with roasted vegetables for a complete meal.
Storing Food Safely
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the chicken moist. You can also freeze portions for up to 1 month; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use chicken thighs or breasts instead of a whole chicken?
Yes, you can use chicken thighs or breasts; just adjust the baking time accordingly to ensure they are fully cooked.
How spicy is this dish with one jalapeno?
Using one jalapeno without seeds gives a mild to moderate heat, but you can adjust the amount or remove the pepper if you prefer less spice.
Can I substitute heavy cream with a dairy-free alternative?
Yes, coconut cream or cashew cream can be used as dairy-free substitutes to keep the dish creamy.
Do I need to soak the cashews before using them?
No, ground cashews can be used directly without soaking since they will blend well with the cream.
Is it necessary to remove the chicken skin?
Removing the skin helps reduce fat and allows the sauce to coat the chicken better, but you can leave it on if you prefer.
Can I prepare the cilantro chutney ahead of time?
Yes, you can make the chutney a few hours in advance and refrigerate it until ready to use.
What can I serve this dish with?
It pairs well with rice, naan, or steamed vegetables for a complete meal.
How do I know when the chicken is fully cooked?
Bake until the juices run clear when pierced with a fork, or use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
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