Thursday, April 28, 2011

Chicken Tikka Masala

Chicken Tikka Masala
(This is a Weight Watchers recipe I doctored a little. Instead of serving with rice, I'll serve with quinoa.)

2/3 cup(s) fat-fat Greek plain yogurt
2 Tbsp fresh lime juice
1 tsp ginger root, fresh, grated
2 clove(s) garlic clove(s), minced
1 tsp Cumin seeds
1 tsp Ground Cumin Seed
1/4 tsp black pepper
1 pound(s) uncooked boneless, skinless chicken breast, cut into 2-inch chunks
2 tsp olive oil
1 clove(s) garlic clove(s), minced
1 small jalapeno 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

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 and quinoa.

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