Wash and cut the chicken into bite-size
serving pieces. YUse a sharp knife to score diagonally by cutting
through the skin and flesh halfway to the bone. Mix all the remaining
ingredients and rub them all over the chicken especially into the cuts.
Set aside to marinate for 30 minutes. Chicken can
be covered and marinated overnight in the refrigerator if preferred. Preheat grill
and put the chicken on the rack with the skin downwards. Position the
rack to the furthest pout from the heat and grill for 10-15 minutes. Turn the
chicken over and grill for a further 10-15 minutes. Serve hot
with rice or any of the Indian breads, together with a sambal or raita.