Directions

1. Purée onion, garlic, ginger, salt, chile, and vinegar to a smooth paste. Transfer to a large wide bowl. Whisk in yogurt, coriander, oil, turmeric, and cayenne.
2. Add chicken pieces to bowl. Turn to coat. Marinate in fridge at least 16 hours. Let stand at room temperature 30 min. before roasting.
3. Preheat Bravo to 350°F.
4. Insert Probe in largest chicken piece. Set Probe for 165°F. Brush ghee onto chicken and place in baking pan. Cook 10 min.
5. Brush some more ghee over chicken. Flip and finish cooking until internal temperature of 165°F is reached. When finished, brush remaining ghee over chicken. Cover with foil and let rest for 15 minutes. Transfer to platter and serve.