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Join me as we explore spiciness and creaminess with our delicious dish, Spicy Chicken in a Creamy Cashew Nut Sauce. Prepare for a culinary symphony that will elevate your taste receptors. In this blog article, we’ll reveal the secrets to optimum heat and richness and walk you through making this delicious meal. Enter a world where spice meets cream and every mouthful is a pure delight to enrich your eating experience. Let’s explore the appeal of spicy chicken in creamy cashew nut sauce together.”

How to prepare chicken before marinating.

• Prior to cutting the chicken, ensure it is fresh and stored at a safe temperature.
• Clean Work Surface: Sanitize hands and surfaces before handling poultry.
• Remove package: Carefully remove the chicken from its package without spilling fluids.
• Trim Excess Fat: Trim any visible chicken breast fat and remove skin if you want to.Cutting the chicken into regular cubes or chunks ensures even cooking.
• Wash the chicken in cool water and place it in a colander.
• Avoid cross-contamination by fully disinfecting the sink after washing the chicken.
• Chicken Marination Prep:
• Place the chicken in a large dish or a large bowl.
• Add the ingredients to the chicken. Mix well to coat the chicken with marinade. Use hands or utensils, whatever you choose, and set them aside or leave them in the fridge until you are ready to use them.

Spices for marinating chicken.

Lemon-Garlic-Ginger Marinade:

Ingredients:

• Fresh lemon juice
• Ground black pepper
• Ground ginger
• Garlic (freshly ground)
• Salt

Instructions:

• Prepare the marinade base.
  • In a bowl, combine fresh lemon juice. Start with the juice of one lemon, depending on your preference and the quantity of the dish you’re preparing.
• Add Seasonings:
  • Sprinkle with ground black pepper, to taste.
  • Add ground ginger for a warm and aromatic flavor. Start with about 1/2 teaspoon and adjust according to your taste.
• Include Garlic:
  • Add freshly ground garlic and ginger.
• Season with salt:
  • Sprinkle salt to taste. Keep in mind that you can adjust the salt later, if needed.
• Mix Well:
  • Mix the ingredients thoroughly to ensure an even distribution of flavors.
• Marinate:
  • Place your chicken in a shallow dish or a resealable plastic bag.
  • Pour the prepared marinade over the protein, ensuring that it is well coated on all sides.
  • Massage the marinade into the chicken to ensure it penetrates.
  • Cover the dish or seal the bag, then let it marinate in the refrigerator for at least 1 hour. If you have more time, you can marinate for longer for enhanced flavor.
• Set Aside:
  • After marinating for 1 hour, remove the chicken from the refrigerator.
  • Allow it to come to room temperature for about 15–30 minutes before cooking. This ensures more even cooking.

Cook:

• Your marinated chicken is now ready for cooking as desired.

By following these steps, you’ll have a flavorful and well-marinated dish ready to be cooked and enjoyed! Adjust the quantities of ingredients according to your taste preferences and the quantity you are preparing.

Plating Spicy Chicken in Creamy Cashew Nut Sauce

How do I plate this delicious dish?

1. Select the right plate.
   • Choose a plate that complements the colors of your dish. A neutral-colored plate often works well to showcase the vibrant colors of the chicken and sauce.
2. Create a base.
   • Spoon a generous portion of the creamy cashew nut sauce onto the center of the plate. Use the back of the spoon to create a smooth and even base.
3. Arrange the spicy chicken:
   • Place the spicy chicken pieces on top of the creamy cashew nut sauce. Arrange them in a visually appealing manner, considering symmetry and spacing.
4. Drizzle extra sauce:
   • Spoon a little extra sauce over the chicken pieces. This not only enhances the flavors but also adds to the visual appeal.
5. Garnish with fresh herbs.
   • Sprinkle chopped fresh herbs (cilantro or parsley work well) over the chicken. This adds a burst of color and freshness to the dish.
6. Add Texture with Cashews (Optional):
   • For an extra touch, you can sprinkle some whole or chopped cashews on top. This not only adds texture but also reinforces the nutty element of the dish.
7. Consider Side Accompaniments:
   • If serving with side dishes (rice, naan, or vegetables), arrange them neatly on the plate to create a balanced composition.
8. Wipe Plate Edges:
   • Ensure the edges of the plate are clean for a polished presentation. A damp cloth or paper towel can be used to wipe away any smudges or spills.
9. Final Touch:
   • For a final touch, you can use a squeeze bottle to create a decorative drizzle around the edge of the plate with additional sauce.
10. Serve Promptly:
    • Present the plated dish promptly while it’s still warm for the best culinary experience.

Remember, plating is an art, and you can customize it based on your personal style. The goal is to create an inviting and visually appealing presentation that complements the flavors of your spicy chicken in creamy cashew nut sauce.

The full tutorial is on my channel, “Cooking with Shams.”

Enjoy cooking!

HOW TO MAKE CASHEW CREAM

1. Put your raw, unsalted cashews in a bowl large enough to hold them with some room.
2. Cover with boiling water and let soak.
3. The soaked nuts absorb water and become bigger and softer.
4. Put the drained cashews in a blender or food processor.
5. Add fresh water on top, and make sure it adequately covers the cashews.
6. Blend until smooth. The consistency should be like that of regular yogurt—thick yet pourable. Now your cashew cream is ready for recipes!

TIPS FOR MAKING CASHEW CREAM

1. Plan ahead: This recipe is super simple, but it does take time. You cannot whip it up 30 minutes before starting a recipe, so plan accordingly.
2. Soak overnight if possible. While it’s enough to soak the raw cashews for one hour, soaking overnight will help to really soften them so they are extra creamy for the sauce.
3. Refrigerate: If they soak for more than two hours, put them in the refrigerator and cover.
4. Don’t use roasted cashews. Unlike raw cashews, roasted cashews will taste toasty, and they are not as creamy as a final product.
5. Scape your blender for maximum creaminess: Pause and scrape down the sides of your blender to make sure every piece of nut gets incorporated.
6. Add more water if needed. If the cream seems thicker than you would like, keep adding more water, a half teaspoon at a time, to achieve the desired consistency.
7. Strain according to use: When an ultra-thick consistency is desired, put the nut cream in a colander lined with cheesecloth and strain until the desired texture is reached. For instance, if you are using nut cream to replace cream cheese in frosting, definitely strain to thicken. If it is replacing heavy cream in pasta sauce, do not bother.