Title: Quick Tandoori-Style Chicken
Categories: Poultry Blank
Yield: 8 Pieces

8		Thighs, chicken, broiler/ - fryer, boned, skinned
2	tb	Butter
1	tb	Oil, cooking
1/4	c	Onion, minced
5		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

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