Chicken Tikka Masala
12
Points®
Total time: 45 min • Prep: 30 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This popular Indian dish features the bold flavours of yogurt, lime and ginger plus a seasoned, creamy tomato sauce.
Ingredients
Plain lowfat yogurt
0.667 cup(s)
Fresh lime juice
1 tbsp(s)
Ginger root
1 tsp(s)
Cumin seeds
1 tsp(s)
Ground coriander
1 tsp(s)
Cooked boneless chicken breast with skin
1 pound(s)
Olive oil
2 tsp(s)
Garlic
2 clove(s), large
Jalapeño pepper
1 small
Cumin seeds
1 tsp(s)
Smoked paprika
0.5 tsp(s)
Canned tomato sauce
8 oz
Fat free evaporated milk
1 cup(s)
Cilantro
0.25 cup(s)
Black pepper
0.25 pinch(es)
Cooked white rice
2 cup(s)
Garlic
1 clove(s), large
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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