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                       Quick Tandoori-Style Chicken

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Poultry, 1994 Dccc               Finalist

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      each          Thighs, chicken -- broiler/
                        fryer, boned -- skinned
   2      tablespoons   Butter
   1      tablespoon    Oil -- cooking
     1/4  cup           Onion -- minced
   5      each          Garlic, cloves -- minced
   1                    1/2 inch 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

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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