Masala grilled Chicken

For 10-12 pieces of uncut chicken thighs:
Marinade
0.5 cup yoghurt
1.5 tbsp red pepper
1 tbsp turmeric
3 tbsp readymade garam-masala (OR you can make it fresh by mixing 5
pieces cloves, 2 tbsp cumin, 3 cinnamon sticks, 2 cardamoms peeled and
grind it in the coffee grinder)
1 tbsp ginger garlic paste
Handful of fresh corianger leaves finely chopped
1 tbsp lime juice
salt to taste (maybe around 1 tbsp)

Mix it all up with the chicken and marinate for 4-5 hours, or overnight.

When you are ready to grill, take the chicken abt 30 mins or 1 hr
before so it comes to room temperature before putting on the grill. Grill on one side for about 20 minutes, flip them to the other side and grill for another 20 minutes or until the pink is gone.
Note that every grill is different and so you may need to experiment and check on the chicken periodically.
I usually put it on the lowest heat settings so it's slow grilling process which doesn't dry out the meat or burn the exterior too quick.

Serve:
Serve with fresh onions marinated in lime juice, tomatoes, cucumbers cut in circlular shapes.