Buttered Chicken

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Tasty and crunchy buttered chicken recipe with cashews. Tender chicken marinated with chilies, ginger, masala powder and Hellmann's® Real Mayonnaise.
  • 2 Tbsp. (30 mL) tomato paste
  • 4 tsp. (20 mL) chopped fresh ginger
  • 4 tsp. (20 mL) ground turmeric
  • 1 large shallot *, chopped
  • 2 small red chili pepper, seeded and chopped
  • 4 cloves garlic, chopped
  • 2 Tbsp. (30 mL) Hellmann's® Real Mayonnaise
  • 4 boneless, skinless chicken thighs, cut into strips
  • 1 Tbsp. (15 mL) vegetable oil, divided
  • 1/4 cup (60 mL) light cream
  • 1/4 cup (60 mL) non-fat plain yogurt
  • 1 Tbsp. (15 mL) margarine
  • 1 Tbsp. (15 mL) unsalted cashews, toasted and chopped
  • 1 Tbsp. (15 mL) chopped fresh cilantro
  • 1 tsp. (5 mL) grated lime peel

Nutritional information

 

Amount per serving

Calories310
Calories from Fat160
Total Fat18g
Saturated Fat4g
Trans Fat0g
Cholesterol125mg
Sodium190mg
Total Carbs10g
Dietary Fiber1g
Sugars4g
Protein27g
Calcium6%
Iron15%
Vitamin C50%
Vitamin A15%
  • 1 Process tomato paste, ginger, turmeric, shallot, chili peppers and garlic in blender to make a paste; set aside.
  • 2 Combine Hellmann's® Real Mayonnaise with 1/4 of the chili pepper mixture in non-aluminum bowl or shallow baking dish. Add chicken and toss to coat. Cover and marinate in refrigerator, turning occasionally, 4 hours.
  • 3 Remove chicken from marinade. Heat 1/2 Tbsp. oil in large non-stick skillet over medium-high heat and brown chicken, stirring occasionally. Remove chicken and set aside.
  • 4 Heat remaining 1/2 Tbsp. oil in same skillet and cook remaining chili pepper mixture, stirring occasionally, until slightly thickened, about 5 minutes. Stir in cream and yogurt. Stir in margarine until melted. Return chicken and any juices to skillet. Cook over medium heat, stirring occasionally, until chicken is thoroughly cooked and sauce is thickened, about 6 minutes. Garnish with cashews, cilantro and lime.