For the cilantro chutney:

Mix in all the ingredients and blend them well. Keep aside.

For the chicken:

Mix all the ingredients for the marination. Add chicken and leave aside for 2-4 hours.

Heat oven to 375 F. Spray a roasting pan with a little oil.

Arrange chicken in the roasting pan and bake for 25-35 minutes.

Lentil Puree:

Add water and bay leaf to the lentils in a pressure cooker. Lock the lid, bring the cooker up to pressure, reduce heat to maintain pressure, and cook for 5-8 minutes. Remove cooker from the heat, and let the pressure reduce on its own.

Alternatively, you can cook in a pot for 40-45 minutes until the lentils are tender.

Drain the lentils in a colander. Remove the bay leaf.

Combine oil and the garlic in a small frying pan over medium heat. When the garlic begins to sizzle, add the spices. Stir together for about 30 seconds, then remove from the heat and set aside.

Puree the lentils together with the spices in a blender. Slowly add the milk, blend into a smooth paste. You can replace milk with yoghurt in this step.

Mix in cilantro chutney and adjust salt and pepper.

Serve roasted chicken breast with the lentil puree. You can add a little cilantro chutney on the side for extra zing.

Enjoy!