Chicken Tikka Masala

2/3 cup low-fat plain yogurt
1 TBL lime juice
1 tsp ginger root
2 TBL minced garlic
1 tsp ground cumin
1 tsp ground cumin
1/4 tsp black pepper
1 pound chicken (boneless/skinless)
2 tsp olive oil
1 TBL minced garlic
1 small jalapeno pepper, minced
1 tsp ground cumin
1/2 tsp paprika
8 oz canned tomato sauce
1 cup fat-free evaporated milk
1/4 cup fresh cilantro, chopped
2 cups cooked basmati rice (white rice)

In a large bowl, mix together first 7 ingredients. Add chicken and toss to coat. Cover bowl and marinate in refrigerator for 1 hour up to 24 hours.

Preheat George Foreman Grill or nonstick skillet.

Grill or cook chicken until it is cooked all the way through. Turn frequently.

In a large skillet, heat oil on medium heat. Add remaining garlic and jalapeno; cook, stirring occasionally, about 1 minute. Add remaining teaspoon for cumin and paprika. Add tomato sauce and evaporated milk. Reduce heat to low and simmer 5 minutes, stirring frequently.

Remove chicken from grill/ skillet. Add to tomato mixture and simmer for 1 minute to heat through. Remove from heat and add cilantro. Serve with rice.