Basil Cilantro And Macadamia Nut Chicken Recipe

Ingredients for Basil Cilantro And Macadamia Nut Chicken

• Boneless Skinless Chicken
• Fresh Ginger
• 2 cloves garlic, peeled
• Jalapenos
• 1/2 cup macadamia nuts
• Olive Oil
• Lime Juice
• Plain Yogurt
• 1/4 cup packed fresh basil leaves
• 1/4 cup packed fresh cilantro leaves
• Garam Masala
• Ground Coriander
• Ground Cumin
• Salt And Pepper

How to Make Basil Cilantro And Macadamia Nut Chicken

1. Combine 1 inch ginger, 2 cloves garlic, and 1-2 Thai chilies (adjust to your spice preference) in a food processor. Process until completely smooth.
2. Add 1/2 cup macadamia nuts and process until finely chopped.
3. Add 2 tablespoons olive oil, 1/4 cup plain yogurt, 1/4 cup packed fresh basil leaves, 1/4 cup packed fresh cilantro leaves, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Process until a smooth paste forms.
4. Place 1.5 lbs boneless, skinless chicken breasts in a medium bowl. Pour the marinade over the chicken, ensuring all pieces are thoroughly coated.
5. Cover and refrigerate for at least 12 hours (or overnight) for best results.
6. Heat 1 tablespoon olive oil in a large wok or skillet over medium-high heat.
7. Add the marinated chicken and cook, stirring frequently, until the chicken is cooked through and the sauce has thickened slightly (about 20-30 minutes).
8. Optional: Add 1 teaspoon chili oil for extra heat during the last few minutes of cooking.
9. Serve immediately over steamed jasmine or basmati rice.