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