6 chicken legs (with thighs), skin removed
4 tsp. lime juice
1 1/2 tbsp. soy sauce
1 tbsp. ginger, grated
1/2 tbsp. garlic, minced
2 1/2 tsp. wine vinegar
1 tsp. coriander powder
1 tsp. cayenne pepper
1 tsp. ground nutmeg
1 tsp. cumin seeds
1/2 tsp. ground cloves
1/2 tsp. white pepper
1 c. plain yogurt
2 tbsp. butter

Put the chicken into a baking dish lined with aluminum foil. Cut a 2" slit on the smooth, meaty part of the leg about 1/2" deep. Distribute the lime juice into the slits in the legs. Marinate for 30 minutes.

Meanwhile, put the rest of the ingredients except the butter into a small bowl and mix well. Daub some of the yogurt mixture into the slits of the legs and pour the rest over the legs. Cover and refrigerate overnight.

Preheat oven to 450 degrees.

Dot the chicken legs with butter and bake, uncovered for 15 minutes. Lower the heat to 400 degrees and roast for another 15 minutes. Preheat the broiler.

Lower the heat in the oven to 375 degrees and roast 12 to 15 minutes more, or until the chicken is cooked thoroughly. Put the chicken under the broiler until the top is nicely charred.

NOTE: Uncooked chicken will keep 9 to 10 months if frozen. However, if you don't plan to freeze it, never store it more than 2 days in the refrigerator before cooking it.