Mix ingredients for the first marinade. Add chicken pieces and marinate for 25-30 minutes. Dry-roast coriander seeds in frying pan over a medium-high heat for 2 minutes. Add cumin seeds and dry-roast for 30 seconds. Grind these spices in blender, or mortar & pestle, then mix them in non-metallic bowl with other ingredients for second marinade. Salt to taste, and add chicken pieces. Marinate in the refrigerator for at least 6 hours or overnight.