Cooking Recipe Quick Tandoori-Style Chicken

8 ea Thighs, chicken, broiler/ fryer, boned, skinned

2 tb Butter

1 tb Oil, cooking

1/4 c Onion, minced

5 ea Garlic, cloves, minced

1 1/2 inch Ginger, grated

1 1/2 ts Coriander

1 ts Cumin

1 ts Curry powder

1/2 ts Salt

1/4 ts Pepper, cayenne

1/4 ts Pepper, black

1/2 c Wine, white

1 c Yogurt, low-fat, plain

1 tb Flour

1/4 c Juice, lime

3 tb Cilantro, chopped

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