Remove the skin from the chicken and cut the meat into joints. Using a very sharp knife make small cuts all over the pieces. Peel and roughly chop the chillies, garlic and ginger. Put into the liquidiser and add the yogurt, paprika and salt. Remove the seeds from the green pepper and chop roughly. Add to the liquidiser and process quickly. Once a smooth marinate overnight in a cool place, turning occasionally to ensure that all parts of the chicken are covered.
The next day, heat the ghee in a very heavy saucepan with a tightfitting lid until it is very hot. Remove the chicken pieces from the marinade and add to the pan. Fry quickly for 30 seconds. Then, check the chicken, turning it and basting it with what remains of the sauce. Continue to cook in this way with the saucepan tightly covered until the sauce has virtually disappeared. Sprinkle on the coriander leaves and turn the chicken joints once or twice. Check that the chicken is cooked by inserting a sharp knife to release the juices. If they are clear the chicken is done. Serve immediately.