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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 324.0
  • Total Fat: 4.4 g
  • Cholesterol: 69.4 mg
  • Sodium: 502.3 mg
  • Total Carbs: 34.6 g
  • Dietary Fiber: 1.4 g
  • Protein: 36.3 g

View full nutritional breakdown of WW Chicken TIkka Masala calories by ingredient
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WW Chicken TIkka Masala

Submitted by: BEARSROCK


Number of Servings: 4

Ingredients

    2/3 cup low-fat plain yogurt
    1 Tbsp fresh lime juice
    1 tsp ginger root, fresh, grated
    2 medium garlic clove(s), minced
    1 tsp ground cumin
    1 tsp ground coriander
    1/4 tsp black pepper
    1 pound uncooked boneless, skinless chicken breast, cut into 2-inch chunks
    2 tsp olive oil
    1 medium garlic clove(s), minced
    1 small jalapeno pepper(s), minced
    1 tsp ground cumin
    1/2 tsp paprika
    8 oz canned tomato sauce
    1 cup fat-free evaporated milk
    1/4 cup cilantro, fresh, chopped
    2 cup cooked white rice, basmati, kept hot

Directions

To prepare chicken, in a large bowl, whisk together first seven ingredients; add chicken and toss to coat. Cover bowl and marinate in refrigerator for 1 hour and up to 24 hours.


Preheat outdoor grill, stovetop grill pan or nonstick skillet.


Skewer chicken pieces onto four metal or wooden skewers. Grill or cook skewers in a hot skillet until chicken is cooked through, turning frequently, about 5 to 7 minutes. (Make sure to soak wooden skewers in water for 30 minutes to prevent charring.)


To make sauce, heat oil in a large, high-sided skillet (or wide saucepan) over medium heat. Add remaining minced garlic clove and jalapeno; cook, stirring occasionally, 1 minute. Add remaining teaspoon of cumin and paprika and stir to coat. Add tomato sauce and evaporated milk, reduce heat to low and simmer 5 minutes, stirring frequently.


Remove grilled chicken from skewers. Add to tomato mixture and simmer 1 minute to heat through. Remove from heat and stir in cilantro. Serve with rice. Yields about 1 cup of chicken mixture and 1/2 cup of rice per serving.


Number of Servings: 4

Recipe submitted by SparkPeople user BEARSROCK.






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