Anyone who enjoys cilantro flavor will adore this chicken, which has an Indian flair yet is mild. It takes some effort, so only those who are daring and seeking something new should attempt it. To suit your tastes, increase the amount of cilantro by up to an extra bunch. Consider serving with rice and toast.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Remove and discard the skin from the chicken. Wash parts and pat dry. Combine the garlic and ginger and rub over the chicken. Place the chicken parts in a 9×13 inch baking dish, cover with foil and set aside.
- Meanwhile, place the cilantro, cumin, jalapeno chile pepper and lemon juice in a blender and puree until smooth, adding some water if necessary. Set this aside for later. In a separate small bowl, combine the cashews with the cream. Mix well and pour over the chicken.
- Bake chicken at 350 degrees F (175 degrees C) for 30 minutes, or until chicken releases its juices. Then bake, uncovered for 15 more minutes, allowing the liquid in the dish to thicken slightly to a gravy.
- Remove from oven and combine the gravy in the dish with the reserved cilantro chutney. Mix this well and serve over the chicken.
Nutrition Facts
| Calories | 997 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 337 mg |
| Dietary Fiber | 1 g |
| Protein | 66 g |
| Saturated Fat | 29 g |
| Sodium | 270 mg |
| Sugars | 1 g |
| Fat | 78 g |
| Unsaturated Fat | 0 g |
Reviews
I love this recipe!
DO YOU LIKE CILANTRO? IF SO, THIS IS YOUR RECIPE!! YUMMO!! I USED BONELESS/SKINLESS.. MIXED GINGER ROOT AND GARLIC INTO CREAM. COOKED AS DIRECTED.. TOOK LONGER THAN DIRECTED.. DID NOT THICKEN AS RECIPE SUGGESTS, HARD TO THICKEN WITH THE CHICKEN JUICE LEAKING INTO THE CREAM.. WHEN CHICKEN WAS DONE I TOOK UP CHICKEN AND ADDED CREAM /CHICKEN JUICE MIX INTO BLENDER WITH THE CILANTRO MIX.. SERVED OVER CHICKEN.. JUICE WAS AS THIN AS WATER UPON REHEATING.. BUT……. THE FLAVOR WAS AMAZING!!!!! CHICKEN WAS TENDER…..
I’m sorry, but this sauce basically tastes like milk and cilantro, no melding of the flavors what so ever. It aches for spices and seasonings, namely salt. Plus the cream never thickens up because the juices from the chicken keep it thinned out so the consistency was disappointing. I rinsed the thin sauce off the chicken and shredded it.
This was quite good & a bit different from the run of the mill chicken type cream dishes. Next time I think I’ll use boneless chicken breasts & cut them in chunks and add to cream sauce.
Nothing special. We love all the ingredients, but this was just a mediocre recipe.
I’d never baked chicken in cream before, but found it a little odd because the fat separated from the water and formed 2 layers in the baking dish. When I’d finished, the flavor was okay – but too much work is required here for a mediocre end product.
I only made the Chutney, but it was a great recipe.
Fine recipe, feel the sauce would have better suited fish than chicken.
A new favorite. Add a little ginger, garlic, and salt to the chutney.
I made this dish and served it over white rice. The whole family loved it. It was quite easy to make and very tasty. For a lower fat version, substitute the cream for fat free evaporated milk or half and half.
Moist chicken, superb sauce flavour,light and unusual. Well worth the effort. Serve with basmati and ‘pappadums’.
This recipe was not too difficult and I loved the cilantro taste!