Place all the dry spices in a pestle and mortar and grind to a powder. Add the ginger, garlic, coriander leaves and chillies, then pound to a paste.
Add a little water if needed to make it more manageable.Grate the lime zest and juice the lime then add this to the paste.
Make cuts in the chicken and rub with salt. Apply the masala made above to the chicken and refrigerate overnight.
The following day place the chicken on a barbeque or grill and cook until done. Cook for around 30 minutes, turning frequently.