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1. In a food processor or blender, combine garlic, ginger
and chilies. Process until finely
chopped. Add cumin, coriander, turmeric, garam masala,
lime juice, yogurt and 3 tablespoons
peanut oil. Process again to make a smooth paste.
2. Place yogurt mixture in a wide, shallow bowl. Add chicken
pieces, turning them to coat
them well. Cover bowl with plastic wrap and refrigerate
a minimum of four hours.
3. Allow chicken to come to room temperature before cooking.
Remove chicken from
marinade, scraping off excess. Place a large skillet
over medium-low heat, and add butter
and remaining teaspoon peanut oil. When butter has melted,
add chicken. Sauté, turning
once or twice, until chicken is golden brown on surface
and white in center, 15 to 20 minutes.
(Adjust heat as necessary so that yogurt does not burn.)
Arrange chicken on a platter, and
garnish with lime wedge.
