Chicken Tikka Masala
Yogurt is used frequently in Indian cooking. This classic dish is easy to prepare and can be spiced to your taste.
2 tbsp fresh lime juice
1 tsp minced fresh ginger
1 clove crushed garlic
1 tsp chili powder
2 tbsp chopped fresh cilantro
Salt and pepper
8 small boneless, skinless chicken breasts
2 tbsp vegetable oil
2 thinly sliced onions
1 tsp turmeric
1 cup La Yogurt Lowfat Plain yogurt
1 de-seeded and chopped green chili (i.e. jalapeno or Thai bird chili)
Mix lime juice, ginger, garlic, chili powder, half of the cilantro, salt and pepper in a bowl and mix well. Add chicken and toss to coat. Cover and refrigerate overnight.
Grill (or broil) the chicken breasts 10-15 minutes until cooked through. Meanwhile, heat oil in a sauté pan and cook the onion over medium-high heat, stirring frequently, until golden brown. Add turmeric and cook for one minute.
Remove pan from heat and add La Yogurt a bit at a time, stirring constantly to keep from separating. Add remaining cilantro and chopped chili. Return to low heat, stirring constantly, until heated through. Add chicken to pan until hot throughout. Serve with basmati rice.