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Photo of Chicken Tikka Masala by WW

Chicken Tikka Masala

12
Points® value
Total Time
45 min
Prep
30 min
Cook
15 min
Serves
4
Difficulty
Moderate
This popular Indian dish features the bold flavours of yogurt, lime and ginger plus a seasoned, creamy tomato sauce.

Ingredients

Plain lowfat yogurt

⅔ cup(s)

Fresh lime juice

1 tbsp(s)

Ginger root

1 tsp(s), fresh, grated

Cumin seeds

1 tsp(s)

Ground coriander

1 tsp(s)

Cooked boneless chicken breast with skin

1 pound(s), cut into 2-inch chunks

Olive oil

2 tsp(s)

Garlic

2 clove(s), large, minced

Jalapeño pepper

1 small, minced

Cumin seeds

1 tsp(s)

Smoked paprika

½ tsp(s)

Canned tomato sauce

8 oz

Fat free evaporated milk

1 cup(s)

Cilantro

¼ cup(s), fresh, chopped

Black pepper

¼ pinch(es)

Cooked white rice

2 cup(s), basmati, kept hot

Garlic

1 clove(s), large, minced

Instructions

  1. To make chicken, in a large bowl, whisk together first seven ingredients. Add chicken and toss to coat. Cover bowl and marinate for 1 hour and up to 24 hours.
  2. Preheat outdoor grill, stovetop grill pan or nonstick skillet.
  3. Skewer chicken pieces onto four metal or wooden skewers. Grill or cook skewers in a hot skillet for 5 to 7 minutes, until chicken is cooked through, turning frequently. (Make sure to soak wooden skewers in water for 30 minutes to prevent charring.)
  4. To make sauce, heat oil in a large, high-sided skillet (or wide saucepan) over medium heat. Add remaining minced garlic clove and jalapeno and cook 1 minute. Add remaining teaspoon of cumin and paprika and stir to coat. Add tomato sauce and evapourated milk, reduce heat to low and simmer 5 minutes, stirring frequently.
  5. 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 and 1/2 cup of rice per serving.

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