WW PP tikka recipe
- Thread starter Kia-Ora
- Start date
Rachael.kelly
Member
Chicken Tikka Masala
ProPoints® value: 10
Servings: 4
Preparation Time: 30 min
Cooking Time: 15 min
Level of Difficulty: Moderate
This popular Indian dish features the bold flavours of yogurt, lime and ginger plus a seasoned, creamy tomato sauce.
Ingredients
160 g Yogurt, Virtually Fat Free, Plain
1 tablespoons Lime Juice, Fresh
1 teaspoons Ginger, Root
2 clove(s) Garlic, crushed
2 teaspoons Cumin, Ground
1 teaspoons Coriander, Dried
500 g Chicken, Breast, Skinless, Raw, cut into 4cm cubes
5 spray(s) Cooking Spray, Calorie Controlled
1 individual Chilli, Green or Red, (use red), deseeded, finely chopped
½ teaspoons Paprika
250 g Tomato Purèe
250 ml Milk, Evaporated, Light
2 tablespoons Coriander, Fresh, chopped
300 g Rice, White, Easy Cook, Boiled, preferably Basmati
Instructions
1. Combine yogurt, lime juice, ginger, 1 clove garlic, 1 tsp cumin, coriander and chicken in a large bowl. Stir to coat. Cover and marinate in fridge for 1 hour or overnight.
2. Preheat grill pan over high heat. Soak 4 bamboo skewers in water for 30 minutes.
3. Skewer chicken pieces onto bamboo skewers. Grill for 3-4 minutes each side, or until chicken is cooked through. Transfer to a plate and allow to rest. Set aside to rest for 5 minutes. (Soaking wooden skewers in water for 30 minutes will prevent charring).
4. Heat a large saucepan over medium heat and spray with low fat cooking spray. Add remaining garlic and chilli. Cook for 1 minute. Add cumin and paprika and stir, adding a little water if necessary to prevent sticking. Add tomato puree and evaporated milk. Bring to the boil. Reduce heat to low and simmer, stirring for 5 minutes.
5. Remove grilled chicken from skewers. Add to tomato mixture and simmer for 1 minute to heat through. Remove from heat and stir in coriander. Serve the chicken on top of the rice.
ProPoints® value: 10
Servings: 4
Preparation Time: 30 min
Cooking Time: 15 min
Level of Difficulty: Moderate
This popular Indian dish features the bold flavours of yogurt, lime and ginger plus a seasoned, creamy tomato sauce.
Ingredients
160 g Yogurt, Virtually Fat Free, Plain
1 tablespoons Lime Juice, Fresh
1 teaspoons Ginger, Root
2 clove(s) Garlic, crushed
2 teaspoons Cumin, Ground
1 teaspoons Coriander, Dried
500 g Chicken, Breast, Skinless, Raw, cut into 4cm cubes
5 spray(s) Cooking Spray, Calorie Controlled
1 individual Chilli, Green or Red, (use red), deseeded, finely chopped
½ teaspoons Paprika
250 g Tomato Purèe
250 ml Milk, Evaporated, Light
2 tablespoons Coriander, Fresh, chopped
300 g Rice, White, Easy Cook, Boiled, preferably Basmati
Instructions
1. Combine yogurt, lime juice, ginger, 1 clove garlic, 1 tsp cumin, coriander and chicken in a large bowl. Stir to coat. Cover and marinate in fridge for 1 hour or overnight.
2. Preheat grill pan over high heat. Soak 4 bamboo skewers in water for 30 minutes.
3. Skewer chicken pieces onto bamboo skewers. Grill for 3-4 minutes each side, or until chicken is cooked through. Transfer to a plate and allow to rest. Set aside to rest for 5 minutes. (Soaking wooden skewers in water for 30 minutes will prevent charring).
4. Heat a large saucepan over medium heat and spray with low fat cooking spray. Add remaining garlic and chilli. Cook for 1 minute. Add cumin and paprika and stir, adding a little water if necessary to prevent sticking. Add tomato puree and evaporated milk. Bring to the boil. Reduce heat to low and simmer, stirring for 5 minutes.
5. Remove grilled chicken from skewers. Add to tomato mixture and simmer for 1 minute to heat through. Remove from heat and stir in coriander. Serve the chicken on top of the rice.
