Quick Tandoori-style Chicken Recipe
Yield: 8 PiecesRecipe by luhu.jp
Ingredients:
8 each: Thighs, chicken, broiler/, fryer, boned, skinned
2 tbsp: Butter,
1 tbsp: Oil, cooking
1/4 cup: Onion, minced
5 each: Garlic, cloves, minced
1 1/2 inch: Ginger, grated
1 1/2 tsp: Coriander,
1 tsp: Cumin,
1 tsp: Curry powder,
1/2 tsp: Salt,
1/4 tsp: Pepper, cayenne
1/4 tsp: Pepper, black
1/2 cup: Wine, white
1 cup: Yogurt, low-fat, plain
1 tbsp: Flour,
1/4 cup: Juice, lime
3 tbsp: Cilantro, chopped
In a small dish, mix together onion, garlic, ginger, coriander,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp