Chicken Tikka Masala

2/3 cup(s) 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(s) 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(s) fat-free evaporated milk
1/4 cup(s) cilantro, fresh, chopped

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

Preheat nonstick skillet. Cook chicken until no longer pink.

To make sauce, coat a skillet with Pam 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.

Add tomato mixture to the chicken and simmer 1 minute to heat through. Remove from heat and stir in cilantro. Serve with rice. Yields about 1 cup of chicken mixture.

Number of Servings: 4

Recipe submitted by SparkPeople user STITCHYBELLE.