2 1/2 teaspoons garam masala
1/4 teaspoon salt
1/4 teaspoon turmeric
1 packet Medifast Parmesan Cheese Puffs, crushed
2 ¼ pounds boneless, skinless chicken breast cut into chunks
4 teaspoons canola oil, divided
3 cloves garlic, minced
2 teaspoons minced fresh ginger
1 28-ounce can plum tomatoes, in-drained
¼ cup low fat Greek yogurt
½ cup chopped cilantro
1. Stir together garam masala, salt and turmeric in a small dish. Place Cheese Puff crumbs in a shallow dish. Sprinkle chicken with 1/2 teaspoon of the spice mixture and dredge in the Cheese Puff crumbs. (Reserve the remaining spice mix and 1 tablespoon of the remaining Cheese Puff crumbs.)
2. Heat 2 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until browned, 1 to 2 minutes per side. Transfer to a plate.
3. Heat the remaining 2 teaspoons oil in the pan over medium-low heat. Add garlic and ginger and cook, stirring often, until starting to brown, 5 to 7 minutes. Add the reserved spice mix and cook, stirring, until fragrant, 30 seconds to 1 minute. Sprinkle with the reserved 1 tablespoon cracker crumbs and stir until coated. Add tomatoes and their juice. Bring to a simmer, stirring and breaking up the tomatoes with a wooden spoon. Cook, stirring often, until thickened, 3 to 5 minutes.
4. Stir in yogurt. Add the chicken and any accumulated juices to the pan. Bring to a simmer and cook over medium-low heat until the chicken is cooked through, 3 to 4 minutes. Garnish with cilantro. Serves 4 - full lean, 1 1/2 greens, 3 condiments, 1 healthy fat, 1/4 Medifast meal replacement.