Cilantro Chutney Chicken Recipe

Ingredients <br>- 1 (3 pound) whole chicken, cut into pieces <br>- 2 teaspoons minced fresh ginger root <br>- 2 teaspoons minced garlic <br>- 1 bunch fresh cilantro <br>- 1 teaspoon ground cumin <br>- 1 jalapeno chile pepper, stem and seeds removed <br>- 2 tablespoons lemon juice <br>- ¼ cup ground unsalted cashews <br>- 1 cup heavy whipping cream <br>- salt to taste <br><p></p>Directions <br>step 1: Preheat oven to 350 degrees F (175 degrees C). <br>step 2: 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. <br>step 3: 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. <br>step 4: 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. <br>step 5: Remove from oven and combine the gravy in the dish with the reserved cilantro chutney. Mix this well and serve over the chicken. <br>

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

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: 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.
step 3: 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.
step 4: 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.
step 5: 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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