Weeknight Peanut Chicken & Chutney
Servings
1 serving (¼ of recipe)
Ingredients
2
2
tbsp canola or vegetable oil
1
tbsp lemon juice
1
tsp each garlic paste and ginger paste
1 1/2
tsp tandoori masala or garam masala
1/2
tsp paprika or chili powder
1 1/2
lbs boneless chicken, cut into cubes
salt to taste.
1/4
cup Kraft Crunchy Peanut Butter (can substitute for Kraft Smooth Peanut Butter)
2
tbsp lemon or lime juice
1
tsp garlic, paste or minced
1/2 - 1
tsp chili powder or finely chopped green chili
3
tbsp warm water
Kraft Peanut Butter
Smooth Peanut Butter
Kraft Peanut Butter
Crunchy Peanut Butter
Instructions
Step 1
In a bowl, whisk Kraft Smooth Peanut Butter, oil, lemon juice, garlic and ginger paste, and spices until smooth. Adjust seasoning to taste.
Step 2
Add cubed chicken and coat thoroughly. Allow to marinade for 10–15 minutes.
Step 3
Grill, pan-fry or air-fry the chicken until it is cooked through and lightly charred for 10–12 minutes.
Step 4
Chutney:
In a bowl whisk all the ingredients until smooth.
Step 5
Slowly add warm water, 1 tbsp at a time until desired consistency, thin enough to drizzle.
Step 6
Adjust seasoning to taste
