Indian Butter Chicken
Tasty and crunchy butter chicken recipe with cashews. Tender chicken marinated with chilies, ginger, garam masala and Hellmann’s® or Best Foods® Real Mayonnaise.
Calories
380 (4 serving)
Total Fat
30g (4 serving)
Saturated Fat
10g (4 serving)
Trans Fat
0.5g (4 serving)
Cholesterol
110mg (4 serving)
Sodium
240mg (4 serving)
Total Carbs
15g (4 serving)
Dietary Fiber
2g (4 serving)
Sugars
8g (4 serving)
Protein
16g (4 serving)
- 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 non fat plain yogurt
- 3 Tbsp. margarine
- 1 Tbsp. chopped unsalted cashews, toasted if desired
- 1 Tbsp. chopped fresh cilantro
- 1 tsp. grated lime peel
Directions
Print1. Process tomato paste, ginger, turmeric, shallot, chili peppers, garlic and sugar in blender to make a paste; set aside.
2. 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.
3. 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.
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.
