Indian

Grilled Indian Spiced Chicken with Tomato-Yogurt Sauce

I cannot believe it has been well over a week since I last posted. I have been so busy with work and life that I haven’t had time for things like grocery shopping or meal planning. But, things are beginning to calm down again. I have a couple leftover grilling posts from the end of the summer and then I cannot wait to get into fall foods like pumpkin bread and soups! We are also working on our upstairs bathroom renovation so I hope to have those before and after pictures up next month.
This is a delicious grilled chicken with a wonderful Indian tomato-yogurt sauce. Perfect for a fancy way to serve humdrum chicken over rice. The Indian flavors are warm and inviting mixed with the grilled chicken.

Ingredients:
Chicken
4 chicken breasts
1 1/2 tsp garam masala
Salt and pepper
Rice
1 1/2 cup brown rice
3 cups chicken broth
1 clove of garlic, minced
Sauce
1 tbsp olive oil
1/2 cup chopped onion
1 clove minced garlic
14 oz can crushed tomatoes
1 heaping tbsp garam masala
2/3 cup low-fat Greek yogurt
Salt and pepper, to taste
Cilantro, for garnish
Directions:
Make the rice by adding chicken broth, garlic, and rice to a pot and cooking according to the package directions.
Meanwhile, heat the grill to medium-high heat. Rub all sides of the chicken breasts with garam masala, salt and pepper. Grill the chicken on both sides until done. Transfer the cooked chicken from the grill to a plate and cover loosely with foil while you make the sauce.
To make the sauce, begin by heating the oil over medium heat and then add the onions. Saute for about 5 minutes until just beginning to brown. Add the garlic and stir, cooking for 1 minute longer. Reduce the heat to medium-low and add the tomatoes and garam masala. Stir occasionally until heated through. Add yogurt and remove from heat.
Serve the chicken over the rice and top with the sauce. Garnish with fresh cilantro.

Adapted from Confections of a Foodie Bride.

 

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Tandoori Chicken Burgers

We really enjoyed this twist on the classic burger. I loved the Indian spices with the cool yogurt and cucumber and stuffed in a pita made it the perfect sandwich! I served these with homemade potato chips which I had never made before. Um, so.good. and highly addictive!
Ingredients:
Burgers
1 pound ground chicken
4 scallions, minced
3 tablespoons fresh ginger, minced or grated
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
1 1/2 teaspoons coarse salt
1/2 teaspoon ground pepper
2 whole-wheat pitas, cut in half crosswise
1 cucumber, halved lengthwise and thinly sliced on the diagonal
1/2 cup fresh cilantro sprigs
Yogurt Sauce
1/2 cup lowfat Greek yogurt
1/2 teaspoon cumin
Salt and pepper, to taste
Directions:
In a medium bowl, combine chicken, scallions, ginger, lemon juice, paprika, cumin, cardamom, cayenne, salt and pepper. Set aside for flavors to meld, 10-30 minutes.
Using wet hands, form chicken mixture into 4 patties. Place patties on a plate and stick them in the freezer while you prepare the grill.
When ready to grill, remove patties from freezer, season with additional salt and pepper and grill until opaque throughout, 4-5 minutes per side.
While burgers are grilling, prepare yogurt sauce. Whisk together yogurt, cumin, salt and pepper. Place in fridge until ready to serve.
Warm the pitas in a microwave or toast on the grill. Place one patty into each of the pita pockets, top with cucumber, cilantro, and yogurt sauce.
Makes 4 servings.
Adapted from Martha Stewart.

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Indian Spiced Chicken with Tomato Chutney

Oh my gosh, this dish was so yummy! I have been cooking a lot of winners recently (well, okay, in full disclosure I have had a couple FAILs too). This dish was simple, and so flavorful. All those warm Indian spices alongside the juicy tomato chutney were just perfect. The result was both spicy and sweet. I want to give this one 5 stars. So good!

 
Ingredients:
Chutney
1 1/2 teaspoons olive oil
1/4 cup chopped shallots
1 Serrano chili, minced
1/4 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1 cup coarsely chopped seeded tomato
2 tablespoons red wine vinegar
1 tablespoon sugar
1 teaspoon mustard seeds (or mustard powder)
1/2 teaspoon salt

Chicken
2 teaspoons olive oil
1/2 teaspoon ground coriander
1 teaspoon curry powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
Cooking spray

Directions:
Prepare Chutney: heat 1 1/2 teaspoons olive oil in a small saucepan over medium heat. Add the shallots and Serrano and cook 2 minutes, stirring frequently. Add the ginger and garlic and cook 30 seconds, stirring frequently. Add tomato, vinegar, sugar, mustard, and 1/2 teaspoon salt. Bring to a boil. Cover and reduce heat to simmer for for 10 minutes. Uncover and simmer an additional 5 minutes or until mixture has thickened. Set aside and keep warm until ready to serve.

Prepare grill.


Prepare Chicken: heat 2 teaspoons olive oil in a small saucepan over medium heat. Add coriander, curry, cumin, and black pepper. Cook 1 minute stirring frequently. Brush the spice mixture evenly on both sides of the chicken breasts. Sprinkle evenly with salt.

Coat grill rack with cooking spray. Place chicken on grill rack and grill for 4 minutes on each side or until chicken is done. Allow chicken to rest for 5 minutes before serving topped with chutney.

Servings: 4
Calories: 268

Adapted from: Cooking Light

Linked to Blessed with Grace Tempt My Tummy Tuesday and FTLOB Tasty Tuesday.

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Indian-Style Chicken Curry

Although this dish isn’t like a traditional chicken curry that you would get at an Indian restaurant, it is wonderful in its own right. It’s hearty with lots of flavor and just a bit of spice. Best of all, it comes together easily in the crockpot! Adapted from Rachael Ray.
 
Ingredients:
1 13.5-ounce can light coconut milk
1 tablespoon tomato paste
2 tablespoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
Few dashes hot sauce
1 medium onion, chopped
2 to 3 cloves garlic, finely chopped or grated
1-inch knob ginger, peeled and grated
2 Serrano peppers, chopped
1 small eggplant, peeled and cut into chunks
1 large sweet potato, peeled and cut into chunks
1 14-ounce can chick peas, drained and rinsed
2 pounds boneless, skinless chicken thighs (about 6 thighs)
Salt and freshly ground black pepper
Basmati rice
Cilantro, to garnish
Directions:
In the bowl of a crock pot combine the coconut milk, tomato paste, curry powder, coriander, cumin, and hot sauce. To that add the onion, garlic, ginger, peppers, eggplant, sweet potato, chick peas, and chicken. Season with a little salt and freshly ground black pepper and then turn the crock pot on to high heat, cover it, and let the curry stew on low for 6-8 hours or until the chicken is cooked through.

Serve the curry with prepared rice and garnish with cilantro.

Servings: 6
Calories: 469 (not including rice)


 
Linked to Ekat’s Kitchen Friday Potluck.

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Chicken Tikka Masala

Travel for work last week has put me way behind on cooking and posting but I hope to get back into the swing this week. I just bought an immersion blender (finally) so hope to be making lots of soups very soon!
This is another one of my top all time favorite Weight Watchers recipe. Unfortunately, I didn’t get the greatest pictures of it, they definitely don’t do it justice! I love this recipe because it is so flavorful and you wouldn’t guess it was low cal. The sauce is so good that I would eat just the sauce and rice by itself and be perfectly happy. In fact, if you are vegetarian, I would recommend doing just that! I usually marinate the chicken for this overnight and like to cook it on the grill for great flavor. This is a favorite of Casey and myself so I will definitely be making it again this winter!

Ingredients:
2/3 cup low-fat plain yogurt
1 Tbsp fresh lime juice
1 tsp ginger root, fresh, grated
2 medium garlic cloves, minced
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp black pepper
1 pound uncooked boneless, skinless chicken breast, cut into 2-inch chunks
2 tsp olive oil
1 medium garlic clove, minced
1 small jalapeno pepper, minced (I usually use two for extra heat)
1 tsp ground cumin
1/2 tsp paprika
8 oz canned tomato sauce
1 cup fat-free evaporated milk
1/4 cup cilantro, fresh, chopped
2 cups cooked white rice, basmati, kept hot

Directions:
To prepare chicken, in a large bowl, whisk together first seven ingredients; add chicken and toss to coat. Cover bowl and marinate in refrigerator for 1 hour and up to 24 hours.

Preheat outdoor grill, stove top grill pan or nonstick skillet.

Skewer chicken pieces onto four metal or wooden skewers. Grill or cook skewers in a hot skillet until chicken is cooked through, turning frequently, about 5 to 7 minutes. (Make sure to soak wooden skewers in water for 30 minutes to prevent charring).

To make sauce, heat oil in a large, high-sided skillet (or wide saucepan) over medium heat. Add remaining minced garlic clove and jalapeno; cook, stirring occasionally, 1 minute. Add remaining teaspoon of cumin and paprika and stir to coat. Add tomato sauce and evaporated milk, reduce heat to low and simmer 5 minutes, stirring frequently.

Remove grilled chicken from skewers. Add to tomato mixture and simmer 1 minute to heat through. Remove from heat and stir in cilantro. Serve with rice. Yields about 1 cup of chicken mixture and 1/2 cup of rice per serving.

Servings: 4
Points: 7

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