Quick Tandoori-Style Chicken
|8||each||chicken, thighs, skinless, boneless|
|5||each||garlic, cloves, minced|
|1||each||ginger, 1/2 inch piece, grated|
|1||cup||yogurt, low-fat, plain|
|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.