Quick Tandoori-Style Chicken

Recipe Ingredients

8		Thighs - chicken, broiler/
		Fryer - boned, skinned
2 tablespoons	30ml	Butter
1 tablespoon	15ml	Oil - cooking
1/4 cup	15g / 0.5oz	Onion - minced
5		Garlic - cloves, minced
1 1/2		Ginger - grated
1 1/2 teaspoons	7.5ml	Coriander
1 teaspoon	5ml	Cumin
1 teaspoon	5ml	Curry powder
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper - cayenne
1/4 teaspoon	1.3ml	Pepper - black
1/2 cup	118ml	Wine - white
1 cup	237ml	Yogurt - low-fat, plain
1 tablespoon	15ml	Flour
1/4 cup	59ml	Juice - lime
3 tablespoons	45ml	Cilantro - chopped

Recipe Instructions

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.

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

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