2 lb (1 kg) chicken legs and thighs, skinned
Juice of ½ a lime or lemon
¼ cup (65 g) melted ghee for basting
2 teaspoons coriander seed or 1¾ teaspoons ground coriander
1 teaspoon cumin seed or ¾ teaspoon ground cumin
8 dried chilies, seeded, soaked in warm water until soft then squeezed dry or 1-2 tablespoons sambal ulek
6 cloves garlic
1-in (2½-cm) piece fresh ginger root, peeled and finely chopped
½ cup (125 g) yogurt
½ teaspoon mild paprika (for color-optional)
2 teaspoons oil
1 teaspoon vinegar
½ teaspoon Garam Masala, plus a little extra for garnishing
Salt to taste
Prink the chicken all over with a fork or the point of a sharp knife. Rub the chicken with lime juice and set aside for 30 minutes.
To prepare the Marinade, grind the coriander and cumin seeds (if using) to a powder. Grind all of the Marinade ingredients together and rub the mixture over the chicken and marinate in the refrigerator for at least two hours, preferably overnight.
Cook the chicken either on a rack in a roasting pan in a moderately hot oven for 40 minutes or so, or on the grill over indirect heat. Turn the pieces frequently, basting with ghee, and sprinkle finely with garam masala.