Chicken Tikka Masala
  • 2/3 cup low-fat (Dannon has fat-free) plain yogurt
  • 1 Tbsp fresh lime juice (I used bottled)
  • 1 tsp ginger root, fresh grated (I actually did this, but you can just use less of powder)
  • 2 med. garlic cloves, minced (bottled works)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp black pepper
  • 1 lb uncooked boneless,skinless chicken breast, cut into 2" chunks
  • skewers
  • 2 tsp extra virgin olive oil
  • 1 med. garlic clove, minced
  • 1 medium jalapeƱo pepper, minced (I just used the bottled sliced version)
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 8 oz. canned tomato sauce (Hunt's no salt)
  • 1 cup fat-free evaporated milk
  • 1/4 cup cilantro, fresh chopped (you can used dried, but much less)
  • 2 cups cooked whit rice, basmati, kept hot.
  • Naan
  1. 1. To make chicken, in large bowl, whisk together first 7 ingredients. Add chicken and toss to coat. Cover bowl and marinate 1-24 hours.
  2. 2. Preheat outdoor grill, stovetop grill or skillet.
  3. 3. Skewer chicken pieces onto skewers. Grill or cook for 5-7 minutes until chicken is cooked through, turning frequently.
  4. 4. To make sauce,heat oil over med heat. Add remaining garlic and jalapeno and cook 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.
  5. 5. Remove chicken from skewers. Add to tomato mixture and simmer 1 minute. Remove from heat and stir in cilantro. Serve with rice and naan.
  6. Yields 1 cup chicken and 1/2 cup rice per serving. Serves 4. Each serving is 7 points.
********NEEDS TO MARINATE 24 HOURS********