Clean the chicken removing the skin and making cuts in the chicken. Mix together the ghee, salt and spices and rub well on the chicken. Allow to marinate for at least an hour, preferably two.
Preheat the oven at 200 degrees for at least 20 minutes.
Once marinated, take each piece of the chicken and wrap it with the streaky bacon. Other cuts of bacon don't have as much fat and hence I would suggest sticking with the streaky variety. If the bacon is too thin in width, you can use two slices instead of one - more bacon the better!
Place all the chicken on a greaseproof tray, reduce oven temperature to 160 degrees and bake for about 20 - 25 minutes. At this point, drain out the baking liquid, turn the chicken and bake for a further 20 minutes or so, depending on the doneness. You want a skewer to go straight through without any resistance.
Once the chicken is cooked, drain out the liquid again, change your oven settings to grill and grill for 5 - 10 minutes until the bacon has browned up on all sides.
Take all the oven juices and reduce in a pan on high flame until it is thick and a bit sticky. If needed, add in a bit more ghee to add the creaminess.
Serve the chicken hot out of the oven with the pan juices on the side or drizzled on top of the chicken.
You may use chicken breasts instead of the legs but then please ensure you amend the oven timings and temperature accordingly. You may also need to flatten the chicken breasts a bit.