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