---------- 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

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