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Quick Tandoori-Style Chicken
| Ingredients | |||
| 8 | each | chicken, thighs, skinless, boneless | |
| 2 | tablespoon | butter | |
| 1 | tablespoon | oil, cooking | |
| 1/4 | cup | onion, minced | |
| 5 | each | garlic, cloves, minced | |
| 1 | each | ginger, 1/2 inch piece, grated | |
| 1 1/2 | teaspoon | coriander | |
| 1 | teaspoon | cumin | |
| 1 | teaspoon | curry powder | |
| 1/2 | teaspoon | salt | |
| 1/4 | teaspoon | pepper, cayenne | |
| 1/4 | teaspoon | pepper, black | |
| 1/2 | cup | wine, white | |
| 1 | cup | yogurt, low-fat, plain | |
| 1 | tablespoon | flour | |
| 1/4 | cup | lime juice | |
| 3 | tablespoon | 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. | |||
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