A flavorful chicken dish infused with fresh herbs and a creamy nutty sauce, perfect for a delightful dinner.
Peel and chop the ginger and garlic, then place them in a food processor.
Chopping the ginger and garlic into smaller pieces helps the food processor blend them more evenly.
Add the macadamia nuts to the food processor and blend until finely ground.
For a richer flavor, lightly toast the macadamia nuts before blending.
Add the olive oil, lime juice, yogurt, basil, cilantro, garam masala, coriander, and cumin to the food processor and blend until smooth.
Scrape down the sides of the food processor to ensure all ingredients are evenly blended.
Place the chicken breasts in a mixing bowl and pour the marinade over them, ensuring they are fully coated.
Massage the marinade into the chicken for better absorption of flavors.
Cover the bowl and refrigerate for at least 1 hour, or overnight for best results.
Marinating overnight allows the flavors to penetrate deeply into the chicken.
Heat a wok over medium heat and add a drizzle of olive oil.
Ensure the wok is hot before adding the chicken to prevent sticking.
Add the marinated chicken and cook, stirring frequently, until the chicken is fully cooked and the sauce thickens.
Cook until the chicken reaches an internal temperature of 165°F for safe consumption.
Serve the chicken hot with steamed rice or naan bread, garnished with fresh cilantro.
Adding a sprinkle of fresh herbs enhances the dish's presentation and flavor.
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