Ww Chicken Tikka Masala

Ingredients

• 2/3 cup low-fat plain yogurt
• 1 tablespoon fresh lime juice
• 1 teaspoon gingerroot, grated
• 2 medium garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/4 teaspoon black pepper
• 1 lb boneless skinless chicken breast, cut into 2 inch chunks
• 2 teaspoons olive oil
• 1 medium garlic clove, minced
• 1 small jalapeno pepper, minced
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 8 ounces canned tomato sauce
• 1 cup fat-free evaporated milk
• 1/4 cup fresh cilantro, chopped
• 2 cups cooked basmati rice

Directions

1. 1

   To make chicken, in a large bowl, whisk together first seven ingredient. Add chicken breasts and toss to coat. Cover bowl and marinate for 1 hour and up to 24.

2. 2

   Preheat outdoor grill, stovetop grill, or non-stick skillet.

3. 3

   Skewer chicken pieces onto 4 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. 4

   To make sauce, heat oil in a large, high-sided skillet (or wide saucepan) over medium heat. Add remaining minced 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 grilled chicken from skewers add to tomato mixture and simmer 1 minute to heat through. Remove from heat and stir into cilantro. Serve with rice.