In small dish, mix together onion, garlic, ginger, coriander, cumin, curry poweder, 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 chicken is fork tender.
Meanwhile, in small bowl, mix together yogurt and flour; blend in lime juice; set aside.
Remove chicken to a warm serving dish. To pann drippings, add yogurt mixture; cook, stirring, until misture is warm, but do not boil.
Pour sauce over chicken. Garnish with Cilantro. Serve with rice or barley pilaf.
Serving
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Serves/Makes:4
Originally Submitted
12/31/2006
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