8 skinless, bone-in chicken thighs
1 teaspoon ground cumin
4 garlic cloves, crushed
2 tablespoons grated fresh ginger
salt
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1/2 cup plain Greek yogurt
1/2 teaspoon cayenne pepper
1/4 teaspoon Garam Masala
Melted butter for basting

Method:
With sharp knife, make several shallow slashes in each chicken thigh; transfer to a large baking dish. sprinkle the thighs with cumin, garlic, ginger and 1 teaspoon of salt. Rub the seasonings into the meat. Refrigerate for 1 hour.

In a small ball combine the lemon juice and lemon zest with the yogurt, cayenne pepper and Garam masala to make a marinade. Pour the marinade over the chicken thighs and turn to coat them. Let the chicken in the marinade at room temperature for 1 hour.

Light a grill. Remove the chicken from the marinade. Lightly brush the chicken with butter and transfer to the grill. Grill over moderate heat for 22 - 25 minutes, turning and brushing occasionally, until chicken is done.