Tasty and crunchy buttered chicken recipe with cashews. Tender chicken marinated with chilies, ginger, garam masala and Hellmann's® or Best Foods® Real Mayonnaise.
2 Tbsp. tomato paste
4 tsp. chopped fresh ginger
4 tsp. ground turmeric
1 large shallot *, chopped
2 small red chili peppers, seeded and chopped
4 cloves garlic, chopped
1 Tbsp. sugar
2 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
4 large boneless, skinless chicken thighs, cut into strips
1 1/2 Tbsp. vegetable oil, divided
1/2 cup heavy cream
1/3 cup plain nonfat yogurt
3 Tbsp. Country Crock® Spread
1 Tbsp. chopped unsalted cashews, toasted if desired
1 Tbsp. chopped fresh cilantro
1 tsp. grated lime peel
Process tomato paste, ginger, turmeric, shallot, chili peppers, garlic and sugar in blender to make a paste; set aside.
Combine Hellmann's® or Best Foods® 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 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 Country Crock® Spread 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.