Make deep incisions into the chicken breasts, thighs and drumsticks.
Whisk the yoghurt in the large bowl, add the remaining marinade ingredients and mix until well combined.
Rub the marinade over the chicken until it is completely coated, then chill in the fridge for 3-4 hours.
Preheat the oven to 200C/400F/Gas 6.
Place the chicken onto the rack above a roasting tray and cook in the oven for 15-20 minutes (or on a charcoal grill for about 12 15 minute until cooked).
Preheat the grill to high.
Remove the chicken from the oven and rest for 2-3 minutes. Baste thoroughly with butter and roast under the grill for 3-4 minutes, or until the juices run clear when the chicken is pierced with a skewer and it is completely cooked through.
For the salad, mix the ingredients together and set aside.
Whisk the dressing ingredients in a bowl together until well combined and pour it over the salad.
For the mint chutney, put all the ingredients except the yoghurt into a food processor and blend until well combined.
Remove the mixture from the food processor and whisk together with the yoghurt until well combined. Add salt and freshly ground black pepper to taste, and chill in the fridge until required.
Squeeze the lime juice over chicken, dust with chat masala and serve with the lentil salad and mint chutney.
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