Published in the Detroit News on January 5, 2012

Note that the chicken will need to marinate for at least an hour in the refrigerator before being grilled, so allow extra time for this recipe.

For the chicken tikka:
11/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 cup plain yogurt
1 teaspoon salt
2 cloves garlic, mashed to a paste
1 tablespoon fresh ginger, peeled and grated
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
11/2 teaspoons sweet paprika
1/2 teaspoon garam masala (available online and at Indian markets)
Cooking spray or canola oil, for greasing the grill

For the masala sauce:
2 tablespoons canola oil
11/2 cups plum tomatoes, diced
3 cloves garlic, mashed to a paste
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 teaspoon sweet paprika
1/4 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon salt
3/4 cup plain yogurt

In a large bowl mix together the 1/2 cup yogurt, salt, mashed garlic, ginger, turmeric, cumin, cayenne pepper, paprika and garam masala. Add the chicken and toss to combine. Cover the bowl with plastic wrap and refrigerate for at least an hour.
When you are ready to grill the chicken, lightly oil and then preheat your grill. At this time you can also prepare the sauce.

In a medium saute or frying pan, heat the canola oil. Add the tomatoes, garlic, turmeric, cayenne pepper, paprika and cumin; saute until softened. Tumble the cooked ingredients into a blender. Add the garam masala, salt and yogurt, and blend until a thick puree has formed. Return the sauce to the pan.

Thread the chicken cubes onto metal or presoaked bamboo skewers, allowing some space between each cube so that the chicken cooks more evenly. Place the skewers on the grill and, turning occasionally, cook until the cubes have browned slightly and the interior of the meat no longer appears pink.

Remove the chicken cubes from the skewers and place them in the pan with the sauce. Toss the ingredients together and allow them to simmer on low heat for 5 minutes. Serve over basmati rice. Serves 4.

Per serving: 331 calories; 13 g fat (3 g saturated fat; 30 percent calories from fat); 9 g carbohydrates; 110 mg cholesterol; 718 mg sodium; 42 g protein; 1 g fiber