1. Working from the underside of the chicken cutlets, run a knife along the side of each thigh bone, making incisions about 1cm deep into the meat. This will help the marinade penetrate and ensure quicker and more even cooking.

2. Using a mortar and pestle, grind the cumin and peppercorns to a rough powder and transfer to a bowl. Add the garlic, chilli and salt to the mortar and crush to a paste, then return the ground pepper and cumin. Add the turmeric and grind to combine, then grind in the lemon juice and zest.

3. Combine the chicken and marinade in a bowl, tossing well to coat, then stand at room temperature for 1 hour. 

4. When ready to cook, heat a barbecue until medium-hot.

5. Grill the chicken, skin-side down, for 8 minutes to sear well and char, then flip and cook for 5 minutes. Transfer to a platter and rest for 5 minutes.

6. While the chicken rests, add the butter and bay leaves to a small saucepan over high heat. Season with salt and cook for about 4 minutes until the butter browns and develops a nutty aroma.

7. Spoon the butter over the chicken, along with the bay leaves, and serve with a grain salad or grilled vegetables and rice.

Serving suggestion: Serve with an ancient grain-style salad studded with barberries or pomegranate seeds, or with grilled vegetables and rice.