Add some aromatic warmth to your weeknight meal with this hearty Indian-Spiced Chicken With Cashew-Cilantro Pesto. It’s also the perfect dish to wow your dinner guests.
As much as I love a simple meal like a hearty plate of spaghetti and meatballs or a warm, comforting bowl of chicken soup, there are times when I crave bold, vibrant flavors. Spice, zest, tang, heat—the kind of dish that excites the taste buds and gives me a chance to play with the beautiful spices in my pantry that often go overlooked. I also love being adventurous and blending cuisines. Some pesto on an Indian-inspired dish? Why not!
This Indian-spiced chicken was the result of a sudden burst of culinary creativity. With the heady warmth of garam masala and the bright acidity of tomatoes, the dish is finished with a drizzle of fragrant cashew-cilantro pesto. Made with lime, the pesto adds a burst of freshness, tying all the flavors together beautifully. It balances the richness of the chicken with just enough zest to make every bite exciting.
While it may sound fancy and complex, this dish is surprisingly simple to prepare. It’s perfect for a quick weekday meal, yet impressive enough to steal the spotlight at your next dinner party.
Is This Indian-Spiced Chicken with Cashew-Cilantro Pesto Healthy?
Chicken breast provides a lean source of protein, while the pesto is rich in healthy fats from the cashews and olive oil. If you’re watching your sodium intake, use unsalted cashews and omit the salt in the chicken and pesto, as the rest of the ingredients offer enough bold flavors. To keep the recipe low-carb, I serve it with a side of fluffy cauliflower rice. If carbs aren’t an issue, opt for brown rice to add more fiber to the dish. Of course, a side of vegetables (perhaps a cucumber salad or some sautéed spinach) would also increase the nutritional profile of the meal.
What is garam masala and how can I use it?
Often used in hearty curries and soups, garam masala is a fragrant blend of warm spices such as cumin, coriander, cardamom, cinnamon, star anise, nutmeg, black pepper, and mace. This spice blend originated in North India but is commonly used throughout the country to add complexity and aromatic richness to dishes. The exact blend of spices varies by region, with milder versions often found in the north and spicier versions more typical of the south.
Balancing between the subtle heat from black pepper and the sweetness of cinnamon, garam masala brings incredible depth of flavor to any dish. It’s a key ingredient in well-known Indian recipes such as butter chicken or chicken tikka masala. Beyond traditional dishes, it’s also a versatile addition to sauces, dips, marinades, dry rubs, or even as a seasoning for roasted vegetables.
How to make ahead and store
Store the cooked chicken and pesto separately in airtight containers. Both will last up to 4 days in the fridge and can be frozen for up to 3 months. To maintain the pesto’s vibrant green color, add a thin layer of oil when storing in the fridge.
Serving Suggestions
Rice is the perfect accompaniment to a rich, saucy dish such as this one. I recommend serving it with cauliflower rice, but it’s also delicious with brown rice (for extra fiber), fluffy Baked Rice, or fragrant and creamy Coconut Rice.
If you’re in the mood to try other Indian-inspired dishes, check out these Indian-Inspired Chicken Kebabs or this warming Lentil-Coconut Curry With Cashew-Cilantro Pesto.
Ingredients
For the Pesto:
- 1/4 cup + 2 tablespoons roasted, salted cashews plus additional for garnish
- 1 1/2 cups fresh cilantro lightly packed, plus additional for garnish
- 6 tablespoons fresh mint lightly packed
- 1 1/2 fresh jalapeños
- 1 1/2 teaspoons freshly squeezed lime juice
- 1/4 teaspoon sea salt
- 3 tablespoons water
- 1 1/2 tablespoons olive oil
For the Chicken:
- 1 tablespoon olive oil
- 1 pound chicken breast cut into 1-inch cubes
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon cumin
- 1 teaspoon sea salt
- 1 1/3 cups crushed tomatoes
To Serve:
- Cauliflower rice or regular rice
Instructions
- Place the cashews in a small food processor (mine is 3 cups) and pulse until they turn into fine crumbs. Add everything except the water and oil and blend until broken down.
- With the food processor running, stream in the water and oil until well blended, scraping down the sides as needed. Set aside.
- Heat a large pan on medium-high heat and add the olive oil. Cook the chicken until golden brown, stirring frequently, about 5 to 8 minutes.
- Once golden, add the garam masala, turmeric, cumin, and salt, and cook until fragrant, stirring constantly, about 2 minutes.
- Add in the crushed tomatoes and 2/3 of the pesto. Stir until well combined. Turn the heat down to medium-low and simmer until the sauce thickens, about 2 to 3 minutes.
- Serve over your rice of choice, garnish with more cilantro and cashews, and drizzle over the remaining pesto.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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