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.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

997 calories; 77.5 g total fat; 337 mg cholesterol; 270 mg sodium. 6.6 g carbohydrates; 66.4 g protein; Full Nutrition

Reviews (11)

Read More Reviews
15 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/13/2003
Moist chicken superb sauce flavour light and unusual. Well worth the effort. Serve with basmati and 'pappadums'. Read More
(11)
Rating: 5 stars
07/13/2003
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 or half and half. Read More
(10)
Rating: 5 stars
01/26/2005
A new favorite. Add a little ginger garlic and salt to the chutney. Read More
(7)
Advertisement
Rating: 4 stars
07/13/2003
This recipe was not too difficult and I loved the cilantro taste! Read More
(7)
Rating: 1 stars
07/08/2010
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 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. Read More
(4)
Rating: 4 stars
05/08/2009
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. Read More
(4)
Advertisement
Rating: 3 stars
05/09/2007
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 too much work is required here for a mediocre end product. Read More
(3)
Rating: 5 stars
10/04/2010
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 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..... Read More
(3)
Rating: 5 stars
01/09/2007
I only made the Chutney but it was a great recipe. Read More
(2)