Quick tandoori-style chicken

4 servings

Ingredients

Quantity Ingredient
8 eaches Thighs, chicken, broiler/ fryer, boned, skinned
2 tablespoons Butter
1 tablespoon Oil, cooking
¼ cup Onion, minced
5 eaches Garlic, cloves, minced
1 each Ginger, 1/2-inch piece grated
1½ teaspoon Coriander
1 teaspoon Cumin
1 teaspoon Curry powder
½ teaspoon Salt
¼ teaspoon Pepper, cayenne
¼ teaspoon Pepper, black
½ cup Wine, white
1 cup Yogurt, low-fat, plain
1 tablespoon Flour
¼ cup Juice, lime
3 tablespoons Cilantro, chopped

Directions

In a small dish, mix together onion, garlic, ginger, coriander, cumin, curry powder, salt, cayenne pepper and black pepper; set aside.

Place the butter and oil in a saute pan, and heat over medium heat until butter melts. Add chicken and cook for about 5 minutes.

Turn the chicken; add spice mixture and cook for about 5 minutes more or until the onion is slightly brown.

Add wine; cover and cook for about 10 minutes or until the chicken is fork tender.

Meanwhile, in a small bowl, mix together the yogurt and the flour; blend in the lime juice; set aside.

Remove the chicken to a warm serving dish.

To pan drippings, add yogurt mixture; cook, stirring, until mixture is warm, but do not boil. Pour sauce over chicken. Garnish with cilantro.

Serve with rice or barley pilaf.

Cook: Ellen B. Andrews, Arlington, Virginia Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest

: Delmarva Poultry Industries, Inc.

: Georgetown, Delaware, 19947-9622 From: Rob Stewart Date: 09-08-94

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