Chicken Tikka Masala
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2/3 cup low-fat plain yogurt1 Tbsp fresh lime juice1 tsp ginger root, fresh, grated2 medium garlic clove(s), minced1 tsp ground cumin1 tsp ground coriander1/4 tsp black pepper1 pound uncooked boneless, skinless chicken breast, cut into 2-inch chunks2 tsp olive oil1 medium garlic clove(s), minced1 small jalapeno pepper(s), minced1 tsp ground cumin1/2 tsp paprika8 oz canned tomato sauce1 cup fat-free evaporated milk1/4 cup cilantro, fresh, chopped2 cup cooked white rice, basmati, kept hot
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 CAILLEANLARKIN.
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 CAILLEANLARKIN.
Nutritional Info Amount Per Serving
- Calories: 402.9
- Total Fat: 4.3 g
- Cholesterol: 68.7 mg
- Sodium: 199.0 mg
- Total Carbs: 53.0 g
- Dietary Fiber: 2.8 g
- Protein: 37.3 g
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