Process tomato paste, ginger, turmeric, shallot, chili peppers and garlic in blender to make a paste; set aside.
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.
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.
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.