Chicken Tikka Masala:low-fat

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

Whisk together first seven ingredients. Add chicken (chopped into bite sized pieces) and toss to coat. Cover bowl and marinate for 1 hour and up to 24 hours. Place chicken mixture in a hot skillet for 5-7 minutes, until chicken is cooked thoroughly, stirring frequently. Remove chicken from heat and allow to sit, covered. Heat oil in a large, high-sided skillet (or wide saucepan) over medium heat. Add remaining minced garlic clove and jalapeno and cook 1 min. Add remaining tsp. of cumin and paprika and stir to coat. Add tomato sauce and evaporated milk, reduce heat to low and simmer 5 minutes, stirring frequently. Add tomato mixture to chicken and simmer 1 minute to heat through. Remove from heat and stir in cilantro. Serve with rice.

Number of Servings: 5

Recipe submitted by SparkPeople user JENSFIT1.