Amount
Ingredient
Preparation



8
each
chicken

thighs, skinless, boneless



2
tablespoons
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, plain

low-fat, plain



1
tablespoon
flour





1/4
cup
lime juice





3
tablespoons
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 1 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