---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Quick Tandoori-Style Chicken
  Categories: Poultry, 1994 dccc, Finalist
       Yield: 8 pieces
  
       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
  
 -----

Plain Text Version of This Recipe for Printing or Saving