Ingredients
- 1 (3 pound) whole chicken, cut into pieces
- 2 teaspoons minced fresh ginger root
- 2 teaspoons minced garlic
- 1 bunch fresh cilantro
- 1 teaspoon ground cumin
- 1 jalapeno chile pepper, stem and seeds removed
- 2 tablespoons lemon juice
- ¼ cup ground unsalted cashews
- 1 cup heavy whipping cream
- salt to taste
Why This Recipe Is So Easy To Love
Practical Cooking Tips
- 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.
Step 1
Lightly heat 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.
Step 2
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.
Step 3
In a small bowl, stir the cashews into the cream until well combined, then pour this creamy mixture over the chicken in the dish.
Step 4
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.
Step 5
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.
