In this recipe, the cheese was squeezed of moisture (step 5) very easily (in less than a minute). I think this is because I used fat-free milk. I suspect whole milk would have caused the cheese to retain more moisture. I have seen recipies (all using whole milk) where the cheese holds its shape, and additional efforts are needed to remove the moisture. In mine, it was crumbly, making it best suited as a topping. This recipe yielded a little over 2 1/2 ounces of cheese.
Chicken Tikka Masala is typically made with chicken thighs, which is how I always made it before becoming more health-conscious. But, the flavors of the tikka sauce are so good that I didn’t notice the difference between the thigh and the healthier chicken breast.
I’m so happy with how this turned out, but part of me is disappointed that I couldn’t do this as a 0 Weight Watchers point recipe. The only two things contributing points this recipe are: a small amount of light butter to sauté the ginger and garlic; a scant amount of oil was needed to grill the chicken; and, skim milk is needed to provide a small amount of creaminess. The milk wasn’t entirely necessary, but removing it still didn’t get me to 0 Weight Watchers points per serving, so I left it in (4 points for butter and 1 point for oil / 6 servings).
This recipe isn’t as hard to make as it might seem. You can do the marinade the night before, and you can just buy the cauliflower rice if you want to save the time there. By the way, I didn’t season the rice because I wanted the Tikka to stand out.
As prepared, this is 216 calories per serving (6 servings) and loaded with protein (25 g), potassium (758 mg), and vitamin C (85% of your RDA).
This is an adaptation of the #twoingredientdough that works so well for bagels and pizza crust. For those applications, people have reported that the dough can be sticky if you don’t use the right kind of yogurt. But, when making naan bread, sticky dough is exactly what you want. This makes is tricky to work with, but it also yields the best results.
Regular naan bread already has yogurt as part of the dough, so figuring out the right proportions took some trial and error. I ended up using the same proportions that worked for the other doughs – 3 cups of flour for 2 cups of yogurt, plus some water – but I made sure to use a less dense yogurt. Oikos works perfectly for naan bread.
Per the sparkpeople recipe builder, each naan is only 129 calories, compared to about 200 for a regular naan.
I like modifying recipes to work within weight watchers rules, and still taste great. I replaced what would normally be raisins or prunes with a fresh plum. And, purely by accident, I didn’t use the balsamic vinegar you see here, because the bottle was virtually empty! I used apple vinegar instead, which has significantly fewer points than balsamic vinegar. And, Swerve fills in for brown sugar…quite well, I think.