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.
Ingredients
- 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) Becel® Buttery Taste 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%
Method
- 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 Becel® Buttery Taste 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.