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.