This is one of those great do-ahead recipes. Marinate the chicken the day before you cook it, and once cooked, the pieces are good hot or cold. One of the things that endeared me to Indian cuisine was that it's about contrasts: Something hot goes with something cooling; if it's spicy, it's mixed with something fruity. I love it!
So I make a cucumber raita with salted and drained cucumber cubes, Greek-style yogurt, lots (and I mean lots ...) of chopped garlic, fresh lime juice and a big handful of chopped mint. After making it, I think raita is now my favorite thing in the world. I also mixed up diced pineapple with hot chile flakes, mint, lime juice and toasted coconut for a quick, chutney-like accompaniment.