1. Skin the chicken joints and make deep slashes in the fleshiest parts with a sharp knife. Sprinkle over the lemon juice and salt and rub in.

2. Roast the coriander and cumin seeds,cloves and bay leaves in a frying pan until the bay leaves are crispy.

3. Cool the spices and grind coarsely.

4. Finely mince the onion,garlic and ginger in a blender. Add the ground spices,chilly, turmeric and yogurts well.

5. Strain the lemon juice from the chicken pieces.

6. Arrange the chicken in a single layer in a shallow dish. Pour over the marinade,then cover and chill for about 24-36 hours, turning occasionally the chicken pieces in the marinade.

7. Cook the chicken pieces on low barbecue for about 30-45 minutes, turning the pieces and brushing with the marinade occasionally.

8. Garnish with fresh lettuce and lemon wedges and serve.

Recipe secret: Never cook this dish on high heat because then chicken won't be done from inside.