Ww Chicken Tikka Masala

• 23 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
• 14 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
• 12 teaspoon paprika
• 8 ounces canned tomato sauce
• 1 cup fat-free evaporated milk
• 14 cup fresh cilantro, chopped
• 2 cups cooked basmati rice

1. To make chicken, in a large bowl, whisk together first seven ingredient.
2. Add chicken breasts and toss to coat.
3. Cover bowl and marinate for 1 hour and up to 24.
4. Preheat outdoor grill, stovetop grill, or non-stick skillet.
5. Skewer chicken pieces onto 4 metal or wooden skewers.
6. Grill or cook skewers in a hot skillet for 5 to 7 minutes, until chicken is cooked through, turning frequently.
7. (Make sure to soak wooden skewers in water for 30 minutes to prevent charring.
8. ).
9. To make sauce, heat oil in a large, high-sided skillet (or wide saucepan) over medium heat.
10. Add remaining minced garlic and jalapeno and cook 1 minute.
11. Add remaining teaspoon of cumin and paprika and stir to coat.
12. Add tomato sauce and evaporated milk, reduce heat to low, and simmer 5 minutes, stirring frequently.
13. Remove grilled chicken from skewers add to tomato mixture and simmer 1 minute to heat through.
14. Remove from heat and stir into cilantro.
15. Serve with rice.

lowfat plain yogurt, lime juice, gingerroot, garlic, cumin, coriander, black pepper, chicken breast, olive oil, garlic, jalapeno pepper, cumin, paprika, tomato sauce, milk, fresh cilantro, basmati rice

Taken from www.food.com/recipe/ww-chicken-tikka-masala-394209 (may not work)