Ingredients

The following ingredients have 6 Servings
  • 2 1/2 pounds of Boneless Skinless Chicken Breasts
  • For the Marinade:
  • 1 ½ cups Non-fat Greek yogurt
  • Juice of 1 Lemon
  • 2 teaspoons Cumin
  • 2 teaspoons Paprika
  • 2 teaspoons Cayenne
  • 1 teaspoons Black Pepper
  • 2 tablespoons Ginger, minced
  • 2 cloves Garlic, minced
  • 1 teaspoon Chili Powder
  • 1 teaspoon Salt
  • For the Sauce:
  • 29 oz Tomato Sauce
  • 1 tablespoon Olive Oil
  • 1 large White Onion, diced
  • 2 cloves Garlic, minced
  • 2 teaspoons Paprika
  • 3 teaspoons Cumin
  • 1 teaspoon Cayenne
  • 1/2 teaspoon Black Pepper
  • 1 cup Non-fat Half and Half
  • 1/2 cup Cream
  • 1/2 teaspoon salt

Instruction

  • In a large bowl, whisk all of the ingredients for the marinade together. Pound the chicken with a mallet to flatten it until it increases in size by half. Add the chicken to the marinade, cover the bowl, place it in the fridge, and let marinate for at least 4 hours and up to 24 hours.
  • Once the chicken is done marinating, prepare the sauce. Sauté the onion in the olive oil over medium heat until soft, this will take about 8 minutes. Then add the garlic and cook for another minute. Add the tomato sauce and the spices, stir and let cook for 3 minutes. Add the half and half and the cream and let simmer while you prepare the chicken.
  • You can either cook the chicken under a broiler or cook it in a grill pan. I prefer to use a grill pan. Start by drizzling a tablespoon of olive oil in the pan, and heat the pan to high heat. Gently shake off any excess marinade and add the chicken to the grill pan - you will want to do this in two or three batches. Cook the chicken for 3 minutes per side, and then add it to the sauce and let it cook in the simmering sauce for another 15 minutes. Serve with naan or rice.