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My review
Cilantro Chutney Chicken
31
YAKUTA
"This chicken has an Indian flair to it, but it is mild and will be loved by anyone who loves the flavor of cilantro. It requires some work so it is only for people who are adventurous and looking for something new. Adjust the amount of cilantro--adding up to an extra bunch--to suite your tastes. Try serving with bread and rice."
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Ingredients
1 h 15 m servings 997Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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 9x13 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 1115 Ratings
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Most helpful positive review
2/8/2002
Moist chicken, superb sauce flavour,light and unusual. Well worth the effort. Serve with basmati and 'pappadums'.
Most helpful critical review
7/8/2010
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 becau...
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2/8/2002
Moist chicken, superb sauce flavour,light and unusual. Well worth the effort. Serve with basmati and 'pappadums'.
1/25/2003
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...
1/26/2005
A new favorite. Add a little ginger, garlic, and salt to the chutney.
7/8/2010
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 becau...
5/6/2009
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.
10/4/2010
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...
5/9/2007
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 ...