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easy Indonesian recipes

Ayam Panggang Mede - Baked Cashew Chicken

I finally have an oven again, so happy :) To celebrate, I am making a real simple baked chicken, with cashew nuts, yoghurts, chilies, lime, coriander, ginger, and garlic, with a touch of spices to round up the flavor. As long as you have a food processor, this won’t take long at all. You can marinate the whole thing overnight, and bake these up for lunch in less than 30 minutes.

Ayam Panggang Mede - Baked Cashew Chicken

Ayam Panggang Mede - Baked Cashew Chicken

Ayam Panggang Mede - Baked Cashew Chicken



Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Serves: 4


  • 1 pair of chicken breast (about 700-800 gram)
  • Grind together the following to make the marinating sauce
  • 150 ml plain yoghurt
  • 75 gram roasted cashew nuts
  • 2 cloves garlic
  • 1 inch ginger
  • 1 lime, zest and juice
  • 5-10 stalks coriander leaves
  • 5-10 dried red chilies
  • 1 teaspoon cumin
  • 2 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • Garnish
  • chili flakes
  • coriander leaves


  1. Pound the chicken breast to flatten, or you can butterfly the breast instead. Set aside in a mixing bowl.
  2. In a food processor, puree together all the marinating ingredients. Transfer the marinating sauce into the mixing bowl.
  3. Mix the chicken breasts so they are fully coated with the sauce. Cover with a saran plastic wrap and refrigerate for at least 8 hours (or overnight).
  4. Preheat the oven to 200 Celcius (400 Fahrenhait).
  5. Line a baking sheet with aluminum foil and place the chicken pieces onto the sheet.
  6. Bake until no longer pink, about 25 to 30 minutes. Transfer to serving plates, garnish with chili flakes and coriander leaves, and serve immediately.

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