Quick Tandoori-Style Chicken

Course : Curry
Serves: 8
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8 medium thighs -- chicken, broiler/ fryer, boned, skinned
2 tablespoons butter
1 tablespoon oil -- cooking
1/4 cup onion -- minced
5 cloves garlic -- cloves, minced
1 1/2 piece ginger -- grated
1 1/2 teaspoons 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 juice -- lime
3 tablespoons cilantro -- chopped

Preparation / 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 sauté 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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