Ayam Panggang Mede - fried chicken with cashew nuts

Ingredients

• 750 gchicken fillets
• 150 mlyoghurt
• 75 gcashew nuts
• 3garlic cloves
• 3 cmfresh ginger
• 1lime, juice and zest
• 7 sprigscoriander
• 10dried red chillies
• 1 tspcumin
• 2 tbsphoney
• 1 tspsalt
• ½ tspblack pepper
• to tastecoriander leaves, for garnish
• to tastechilli flakes, for garnish

Instructions

1. 1

   Prepare the chicken

   Pound the chicken fillets, or cut horizontally through each fillet without slicing all the way through to butterfly it.

2. 2

   Make the marinade

   Pound or grind the yoghurt, cashew nuts, garlic, ginger, lime juice and zest, coriander, dried red chillies, cumin, honey, salt and pepper into a marinade.

3. 3

   Marinate the chicken

   Mix the chicken through the marinade until coated, then leave it to rest for at least 8 hours.

4. 4

   Heat the oven

   Preheat the oven to 200°C.

5. 5

   Roast the chicken

   Arrange the well-coated chicken on a baking tray and roast for 30 minutes, until cooked through.

6. 6

   Garnish and serve

   Finish with coriander leaves and chilli flakes, then serve.

What is ayam panggang mede?

Ayam panggang means roasted chicken in Indonesian, while mede refers to cashews. This version pairs chicken with a rich, spicy marinade built from cashew nuts, yoghurt, chilli and aromatics.

The recipe's combination of lime, coriander, ginger and cumin gives the coating both brightness and warmth. A long rest lets those flavours settle into the chicken before roasting.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

Chicken provides most of the protein, while cashews contribute fat and some protein; the yoghurt and honey also add to the dish's energy and carbohydrates. Serve a portion with vegetables and a measured amount of rice to balance the plate with fibre and a filling carbohydrate side.

The cashew marinade

Cashews: pound or grind them with the other marinade ingredients so they form a coating rather than remaining in large pieces. Their richness helps balance the sharp lime and heat from the dried chillies.

Yoghurt: mix it thoroughly with the ground ingredients to help the marinade cling to the chicken. Scrape the mixture over the fillets so they are coated on all sides.

Prepare the chicken evenly

Butterflying: cut horizontally into each fillet, stopping before you cut through, or pound the meat as the method suggests. The aim is to make the chicken more even in thickness so it cooks through during the stated roasting time.

Coating: turn the chicken through the marinade rather than simply spooning it over the top. This gives each piece an even layer for roasting.

Allow time to marinate

Resting: leave the coated chicken to marinate for at least 8 hours, as directed. This is the main advance-preparation step, so account for it separately from the 30 minutes in the oven.

Chilling: keep the chicken covered in the fridge while it marinates, and take it out only when you are ready to cook.

Roast until cooked through

Oven: heat it to 200°C before putting in the tray. Spread the chicken out so the pieces are not piled on top of one another.

Doneness: roast for 30 minutes, then check the thickest part of a fillet is cooked through before serving. If the pieces vary in thickness, check them individually.

Serve with something simple

Garnish: scatter over coriander leaves and chilli flakes just before serving for a fresh, spicy finish.

On the side: serve with rice to make a more substantial meal, or add a crisp vegetable salad to contrast with the creamy, spiced coating.

Recipe notes & tips

• Grind the cashews finely so the marinade coats the chicken evenly.
• Use the lime zest as well as the juice for a more fragrant marinade.
• Butterfly thicker fillets to help them cook more evenly.
• Turn each piece through the marinade so no surface is left bare.
• Check the thickest part of the chicken before serving.
• Add the coriander leaves and chilli flakes just before serving.

Variations

• Milder heat: Use fewer dried red chillies in the marinade and leave off the chilli flakes.
• More lime: Add extra lime zest for a sharper citrus note.
• Extra coriander: Increase the fresh coriander garnish for a greener finish.
• Boneless thighs: Use chicken thighs instead of fillets, checking that they are cooked through before serving.
• Serve with rice: Add steamed rice alongside to make the meal more substantial.

Common mistakes to avoid

• Skipping the resting time: The recipe calls for at least 8 hours, so plan ahead and marinate the chicken in the fridge.
• Cutting all the way through: Stop before reaching the other side when butterflying so the fillet opens out in one piece.
• Leaving large cashew pieces: Grind or pound them with the marinade ingredients for a more even coating.
• Crowding the tray: Arrange the chicken in a single layer so it roasts rather than sitting piled together.
• Relying only on the timer: Check the thickest part is cooked through after the 30-minute roasting time.

How to store

Refrigerate leftover chicken in a covered container and use within 2 days. Reheat until piping hot throughout; avoid reheating it more than once.

Frequently asked questions