Tikka Masala

By emtoothfxr

Ingredients

• 2/3 cup(s) low-fat plain yogurt
• 1 Tbsp fresh lime juice
• 1 tsp ginger root, fresh, grated
• 2 clove(s) (medium) garlic clove(s), minced
• 1 tsp Cumin seeds
• 1 tsp Durkee ground cumin, or other brand
• 1/4 tsp black pepper
• 1 pound(s) Chicken, breast, raw, without skin & bone, cut into 2-inch chunks
• 2 tsp olive oil
• 1 clove(s) (medium) garlic clove(s), minced
• 1 small jalapeٌo pepper(s), minced
• 1 tsp Cumin seeds
• 1/2 tsp paprika
• 8 oz canned tomato sauce
• 1 cup(s) fat-free evaporated milk
• 1/4 cup(s) cilantro, fresh, chopped
• 2 cup(s) cooked white rice, basmati, kept hot
• Instructions

Details

Servings 4

Preparation

Step 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.


Preheat outdoor grill, stovetop grill pan or nonstick skillet.


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.)


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.


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