In small bowl, combine oil, garlic, garam masala, ginger and salt. Brush mixture onto both sides of the chicken. Set aside for 15 minutes.

For a charcoal grill: Arrange preheated coals around a drip pan. Test for medium heat above the pan. Place chicken, skin side down, on the grill rack over the drip pan. Cover; grill 25 minutes. Turn chicken skin side up. Cover and grill for 25 minutes more or until an instant-read thermometer inserted in chicken registers 170 degrees F. (For a gas grill: Preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Place chicken, skin side down, on grill rack on unlit side. Cover and grill as above). For the last 2 minutes of grilling, place pita rounds on grill rack to heat, turning once during grilling.

Make the Cucumber-Mint Sauce, if you're using it.

To serve, garnish chicken with lime slices, if you like. Serve with pita and sauce or purchased chutney. Serves 6.

*For homemade garam masala, combine 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground black pepper, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon and 1/4 teaspoon ground cloves.

Peel 1 medium cucumber. Halve lengthwise; seed and thinly slice. In a medium bowl, combine one 6-ounce carton low-fat plain yogurt or one 8-ounce carton light dairy sour cream and 2 tablespoons fat-free milk. Stir in cucumber and 2 teaspoons snipped fresh mint. Cover and chill until serving time. Makes about 2 cups.