Travel for work last week has put me way behind on cooking and posting but I hope to get back into the swing this week. I just bought an immersion blender (finally) so hope to be making lots of soups very soon!
This is another one of my top all time favorite Weight Watchers recipe. Unfortunately, I didn't get the greatest pictures of it, they definitely don't do it justice! I love this recipe because it is so flavorful and you wouldn't guess it was low cal. The sauce is so good that I would eat just the sauce and rice by itself and be perfectly happy. In fact, if you are vegetarian, I would recommend doing just that! I usually marinate the chicken for this overnight and like to cook it on the grill for great flavor. This is a favorite of Casey and myself so I will definitely be making it again this winter!
2/3 cup low-fat plain yogurt
1 Tbsp fresh lime juice
1 tsp ginger root, fresh, grated
2 medium garlic cloves, minced
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp black pepper
1 pound uncooked boneless, skinless chicken breast, cut into 2-inch chunks
2 tsp olive oil
1 medium garlic clove, minced
1 small jalapeno pepper, minced (I usually use two for extra heat)
1 tsp ground cumin
1/2 tsp paprika
8 oz canned tomato sauce
1 cup fat-free evaporated milk
1/4 cup cilantro, fresh, chopped
2 cups cooked white rice, basmati, kept hot
Directions:
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, stove top 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.
Servings: 4
Points: 7
9 comments:
I LOVE my immersion blender for soups and you will too, have a great day!!
anne
This looks so delicious. I just made Chicken Tikka last week, too, and your picture is lovely.
I think one of your advertisements caused my internet browser to resize, you might want to put that on your blacklist.
I am moderately obsessed with Tikka Masala, but it's usually sooooo unhealthy. I cannot wait to try this recipe! THANK YOU!
xoxo,
tanja
This sounds really flavorful. I love Indian food. The sauce would probably be great with kidney beans.
@Jeanette Good idea! I bet chickpeas would be good too!
this looks delicious. i know i have said it before..but if i were your neighbor, i would beat down your door come mealtime! thank you for linking this up to tuesday night supper club!
I've never had indian food and am planning to try this. What vegetable would you serve with it?
@Jessica You can make extra sauce and add the veggies in with the chicken. Cauliflower seems like a good choice with the already intense flavors. If you cooked a veg on the side I would do broccoli very lightly seasoned.
Hope you enjoy it!
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