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Cooking time50 min
Prep time15 min
Recipe serves 4
1/2 cup nonfat plain yogurt
2 medium plum tomatoes , peeled and chopped
1 piece (3/4-inch) fresh ginger , peeled
4 cloves garlic , crushed (divided)
1 small jalapeno pepper , seeded and chopped
1/2 tsp. garam masala *
4 boneless, skinless chicken breasts (about 1-1/4 lbs.), cut into large chunks
4 Tbsp. Country Crock® Spread , divided
1 medium onion , finely chopped
3/4 cup 2% milk
2 Tbsp. heavy cream
3 Tbsp. finely chopped fresh cilantro
Calories from Fat
Process yogurt, plum tomatoes, ginger, 2 cloves garlic, jalapeño pepper and garam masala in blender or food processor. Arrange chicken in large, shallow non-aluminum baking dish and top with yogurt marinade. Cover and marinate in refrigerator, turning chicken occasionally, 2 hours or overnight.
Melt 2 Tbsp. Country Crock® Spread in large skillet over medium heat and cook onion and remaining 2 cloves garlic, stirring occasionally, until onion is tender, about 4 minutes. Add chicken and marinade and cook over medium heat, stirring frequently, 15 minutes. Reduce heat to low and simmer covered until sauce thickens, about 15 minutes. Stir in milk; heat through. Stir in cream, remaining 2 Tbsp. Country Crock® Spread and cilantro. Cook, stirring occasionally, until heated through and Spread is melted, about 3 minutes. Serve, if desired, over hot cooked basmati rice and garnish with additional chopped cilantro.