Chicken Tikka

Chicken Tikka

2 garlic cloves, peeled
1 2-inch piece of ginger, peeled and coarsely chopped
2 small red chilies
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon garam masala
Juice of 1 lime
1 cup plain yogurt
3 tablespoons plus 1 teaspoon peanut oil
4 6- to 8-ounce boneless, skinless chicken breast halves
2 tablespoons butter
1 or 2 limes cut into thin wedges.

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.

Place yogurt mixture in a one-gallon freezer bag. Add chicken pieces, turning them to coat them well. Refrigerate a minimum of four hours.

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).  When chicken is nearly done, add the remaining marinade to pan and simmer for about five minutes.  Arrange chicken on a platter, and garnish with lime wedge.