Quick Tandoori-Style Chicken

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 Contest : Delmarva Poultry Industries, Inc.

: Georgetown, Delaware, 19947-9622