mccullyj@nih.gov (Joanie McCully)
TANDOORI CHICKEN, THE EASY WAY

TANDOORI CHICKEN, THE EASY WAY

Tue, 30 Aug 1994 23:36:09 GMT NHLBI/DIR
Newsgroups:
rec.food.recipes
I FOUND THIS IN THE LOCAL PAPER, IT WORKS WELL FOR THOSE OF US WITH JOB'S - 
BECAUSE IT DOESNT REQUIRE MARINATING.

		TANDOORI CHICKEN
	
2.5 LBS. CHICKEN, SKINLESS
2 TBLS. BUTTER
1 TBLS.COOKING OIL
1/4 C. ONION MINCED
5 CLOVES GARLIC MINCED
1 PIECE FRESH GINGER ROOT, GRATED OR MINCED
1.5 TSP. CORIANDER
1 TSP. CUMIN
1 TSP. CURRY POWDER
1/2 TSP. SALT
1/4 TSP. CAYENNE PEPPER
1/4 TSP. BLACK PEPPER
1/2 C. WHITE WINE
1 C. PLAIN YOGURT
1 TBLS. FLOUR
1/4 C. FRESH LIME JUICE

preheat oven to 350 degrees

1. IN A SMALL DISH MIX ONION, GARLIC, GINGER, CORIANDER, CUMIN, CURRY, SALT, 
   CAYENNE, AND BLACK PEPPER. SET ASIDE.
2. IN A SKILLET, PLACE BUTTER AND OIL HEAT TO MEDIUM TEMP. 
3. ADD CHICKEN AND COOK 5 MINUTES.
4. TURN CHICKEN, ADD SPICE MIXTURE AND COOK 5 MINUTES MORE, OR UNTIL ONION 
   IS LIGHTLY BROWNED.
5. ADD WINE; COVER AND COOK 10 MINUTES UNTIL CHICKEN IS FORK TENDER.
6. DURING THIS 10 MINUTE INTERLUDE, IN A SMALL BOWL WHISK TOGETHER YOGURT, 
   FLOUR AND LIME. SET ASIDE.
7. REMOVE CHICKEN FROM SKILLET PLACE IN A BAKING DISH, PLACE IN OVEN.
8. IN SKILLET, ADD YOGURT MIXTURE TO PAN DRIPPINGS. COOK, STIRRING UNTIL 
   MIXTURE IS WARM - DO NOT BOIL.
9. POUR SAUCE OVER CHICKEN.
10.SERVE W/RICE