Mix first marinade ingredients and rub onto chicken, then refrigerate for 20 minutes.
Combine second marinade ingredients, coat chicken, and rest in a cool place for 2 to 3 hours.
Simmer lentils with 30ml oil, ginger, garlic, and whole chillies in water until soft.
Sauté cumin, ginger-garlic paste, and green chilli in remaining oil, then stir in tomato paste and ground spices.
Mix cooked lentils into the seasoned oil and simmer for 15 minutes.
Stir in 30g butter, 30ml cream, coriander, and salt, then blend until smooth.
Fry onions, cinnamon, cardamom, and mace in butter and oil until golden.
Add rice, salt, and 1L water; simmer covered until water is absorbed, then stir in herb purée and mascarpone.
Preheat the oven to 200°C.
Skewer and bake chicken at 200°C for three minutes, then at 160°C for 15 minutes.
Baste with butter-oil, bake for five more minutes, then finish with lime juice and chaat masala.
Dress rocket, apple, and mango with vinaigrette to create a salad.
Plate sauce followed by rice and chicken, garnishing with salad and serving with naan.