Quick tandoori-style chicken

Yield: 8 Pieces

Ingredients:

8 ea Thighs

Instructions:

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