Serves 4 - 6
3 1/2 to 4 pounds of chicken pieces, skinned
1 teaspoon salt
1 green chili, finely chopped
1 cup plain yogurt
1/4 cup chopped fresh coriander (cilantro) leaves
1 tablespoon chopped fresh ginger
3 to 4 cloves garlic, chopped
1/4 cup (1/2 stick) butter, melted
Prick chicken pieces all over with a fork and place them in a large bowl. In a small bowl, combine salt, chili, yogurt, coriander leaves, ginger, and garlic, mix well. Pour over chicken, cover bowl and refrigerate for 6 hours or overnight.
To cook chicken, preheat oven to 400 degrees Fahrenheit. Pour half the melted butter into a roasting pan. Put chicken into the pan and pour yogurt mixture over the top. Place pan in the middle of the oven and roast for about 20 minutes. Reduce heat to 350 degrees Fahrenheit and continue roasting, basting frequently with remaining butter and pan juices, for about 30 minutes or until chicken is done.
Remove chicken and place on a serving platter. Pour sauce over the chicken and serve immediately.