quick tandoori-style chicken
 
serving size: 4 
 
8   thighs ; chicken broiler/ fryer ; boned skinned
2 Tbsp  butter
1 Tbsp  oil ; cooking
1/4 cup  onion ; minced
5   garlic ; cloves minced
1/2-   inch piece ginger ; grated
1/2 tsp  coriander
1 tsp  cumin
1 tsp  curry powder
1/2 tsp  salt
1/4 tsp  cayenne pepper
1/4 tsp  black pepper
1/2 cup  wine ; white
1 cup  yogurt ; low-fat plain
1 Tbsp  flour
1/4 cup  lime juice
3 Tbsp  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" 
delmarva chicken cooking contest 
 
per serving (excluding unknown items): 551 calories; 47g fat (77.9% 
calories 
from fat); 4g protein; 26g carbohydrate; 2g dietary fiber; 124mg 
cholesterol; 740mg sodium. exchanges: 1 1/2 grain(starch); 0 lean meat; 0 
vegetable; 9 1/2 fat. 
 
 
 
 
 
 
(ID: 74429) Mirror: rec.food.recipes: Sun, Mar 27, 2005


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