This vibrant dish brings together tender chicken and a zesty cilantro chutney for a burst of fresh flavors. It's easy to make and perfect for a quick weeknight dinner that feels special.
COOKBOOK / 28253
Start by heating your oven to 350°F. While it warms up, remove the skin from the chicken pieces, give them a quick rinse, and pat them dry with paper towels. Mix the garlic and ginger together, then rub that all over the chicken. Pop the chicken into a baking dish, cover it with foil, and set it aside for now.
Next, toss the cilantro, cumin, jalapeno, and lemon juice into a blender. Blend everything until it’s smooth, adding a splash of water if it’s too thick. Put this flavorful chutney aside for a bit.
In a small bowl, stir the cashews into the cream until well combined, then pour this creamy mixture over the chicken in the dish.
Bake the chicken covered for about 30 minutes. After that, take off the foil and let it cook uncovered for another 15 minutes. This helps the juices thicken into a nice gravy.
When it’s done, take the chicken out and stir the chutney into the pan juices. Give it a good mix so the flavors come together, then spoon the sauce over the chicken before serving.
- Marinate the chicken for at least 30 minutes to enhance the flavors.
- Use fresh cilantro for the chutney to keep it bright and aromatic.
- Cook the chicken over medium heat to ensure it stays juicy and doesn’t dry out.
This dish combines tender, juicy chicken with a fresh and vibrant chutney that brings bold flavors to your plate. It's a perfect balance of savory and tangy, making every bite exciting and satisfying.
Serve it alongside steamed rice or warm naan bread to soak up the delicious chutney. A simple cucumber salad or a side of roasted vegetables also pairs well to add freshness and crunch.
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. The chutney can be kept separately to maintain its fresh flavor.
