Ingredients 8 each chicken, thighs, skinless, boneless 2 tablespoon butter 1 tablespoon oil, cooking 1/4 cup onion, minced 5 each garlic, cloves, minced 1 each ginger, 1/2 inch piece, grated 1 1/2 teaspoon coriander 1 teaspoon cumin 1 teaspoon curry powder 1/2 teaspoon salt 1/4 teaspoon pepper, cayenne 1/4 teaspoon pepper, black 1/2 cup wine, white 1 cup yogurt, low-fat, plain 1 tablespoon flour 1/4 cup lime juice 3 tablespoon cilantro, chopped Directions: 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.