Categories: Chicken, Entree, Indian
Ingredients
- 1 lb boneless, skinless chicken breast
- 2.5 cups cooked basmati rice
- For the marinate:
- 6 oz fat free greek-style yogurt
- 1 oz lime juice
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cardamom
- dash salt
- dash pepper
- For the sauce:
- 12 oz tomato sauce
- 8 oz evaporated skim milk
- 3 cloves garlic, minced
- 1/2 cup onion, diced
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp cayenne
- 1/2 tsp cardamom
- dash salt
- dash pepper
Directions
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1 lb boneless skinless chicken breast, cut into 2 inch pieces
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For the marinade:
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Mix together yogurt, 1 tsp cumin, 1/2 tsp cardamom, 1 tsp paprika, line juice, dash salt, dash pepper. Stir in chicken, cover, and refrigerate for at least an hour.
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For the sauce:
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In a medium saucepan, sautee the onion and garlic in the olive oil. Add the remaining ingredients (minus chicken and rice), stir, and simmer for 10 minutes, stirring often.
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For the chicken:
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Thread chicken onto skewers and grill until cooked through.
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Add chicken to sauce mixture and cook 2 minutes.