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

1. 1 lb boneless skinless chicken breast, cut into 2 inch pieces

2. For the marinade:

3. 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.

4. For the sauce:

5. 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.

6. For the chicken:

7. Thread chicken onto skewers and grill until cooked through.

8. Add chicken to sauce mixture and cook 2 minutes.

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