Photo of Chicken tikka masala by WW

Chicken tikka masala

7 - 9
PersonalPoints™ per serving
Total Time
45 min
Prep
30 min
Cook
15 min
Serves
4
Difficulty
Moderate
This popular Indian dish features the bold flavors of yogurt, lime and ginger in a seasoned, creamy tomato sauce. Marinate the chicken in the yogurt-spice mixture for at least an hour. If you'd like to make it ahead, marinate in the refrigerator anywhere between 8 hours or overnight—the flavor will only get bet better over time. You can cook the chicken on an outdoor grill or stovetop grill pan. If you use wooden skewers, just be sure to soak them in water for at least 30 minutes before threading the chicken to prevent them from charring during cooking. Serve over rice and sprinkle with cilantro before serving. Accompany with lime wedges if desired.

Ingredients

Plain lowfat yogurt

cup(s)

Fresh lime juice

1 Tbsp

Ginger root

1 tsp, fresh, grated

Garlic clove(s)

2 medium clove(s), minced

Cumin seeds

1 tsp

Ground cumin

1 tsp

Black pepper

¼ tsp

Uncooked boneless skinless chicken breast(s)

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

Olive oil

2 tsp

Garlic clove(s)

1 medium clove(s), minced

Jalapeño pepper(s)

1 small, minced

Cumin seeds

1 tsp

Paprika

½ tsp

Canned tomato sauce

8 oz

Fat free evaporated milk

1 cup(s)

Cilantro

¼ cup(s), fresh, chopped

Cooked white rice

2 cup(s), basmati, kept hot

Instructions

  1. To prepare chicken, in a large bowl, whisk together first seven ingredients; add chicken and toss to coat. Cover bowl and marinate in refrigerator 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 until chicken is cooked through, turning frequently, about 5 to 7 minutes. (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; 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.
  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 mixture and 1/2 cup of rice per serving.