---------- 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
 
-----