The subtle flavours in this chicken echoes the flavours an Indian tandoori chicken. Serve with rice and pea pilaf if you like. Alternatively if you wanted to put a twist on this chicken, marinate the same way but instead of grilling, dredge the chicken in chickpea flour and pan fry in oil for an Indian style fried chicken.
Toast the cumin seeds, fennel seeds, peppercorns, cardamom pods in a sauté pan or cast iron over medium high heat, shaking the pan. Toast until fragrant, about 4 to 5 minutes. Cool spices slightly. Transfer spices to a mortar and grind with a pestle or grind in spice grinder. Transfer spice mixture to a large bowl or shallow baking dish. (Use a non-reactive container.) Add the garlic, ginger, yogurt, lemon juice, olive oil and cilantro. Stir to combine. Add chicken and toss, rubbing the yogurt marinade all over the chicken to coat. Cover (or transfer to a re-sealable plastic bag) and marinate for at least 4 hours or overnight.
Preheat grill to high. Carefully clean the grill and brush with oil so the chicken doesn’t stick to the grill. Remove chicken from the marinade, and squeeze al little bit of the marinade off the chicken. Season the chicken with salt and pepper. Add chicken to grill. Turn heat to medium and grill chicken, turning chicken a few times as it cooks, cook until juices run clear, about 15 to 18 minutes.