In a bowl, whisk together the vinegar, honey, ginger, green chillies, garam masala, ground coriander, ground cumin, chilli powder, salt, pepper and three teaspoons of the lime zest. Prick the chicken legs with a fork, add them to the bowl, and toss.
In a small bowl, mix together the sugar and the remaining lime zest.
In a large ovenproof skillet, melt two tablespoons of the butter in the oil over a medium-high flame.
Add the chicken and cook, turning, until golden, for five minutes.
Remove from the flame, sprinkle with the lime sugar and roast in the preheated oven for 25 minutes, or until the chicken is cooked.
Add the lime juice and the remaining butter to the skillet. Serve the chicken with the pan juices and lime wedges.
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