Indian Spiced Chicken with Buttered Black Lentils, Tomato Chutney and Citrus Yogurt

In a medium bowl, mix chopped cilantro stems, ginger, lemon juice, garlic, coriander, paprika, cumin, turmeric, cardamom, cayenne pepper, cinnamon, and cloves. Add chicken and coat with marinade. Allow chicken to marinade ½ hour or up to overnight refrigerated.

Add yogurt to marinated chicken breasts, forming a paste with the spice mixture. Marinate another 20 minutes or up to 2 hours.

Preheat oven to 400 F. In a large cast iron skillet, heat vegetable oil over medium high heat. Season marinated chicken breasts with salt. Add chicken breasts to skillet. Sear until brown and slightly charred about 3 minutes per side.

Add butter and transfer pan to preheated oven. Cook until chicken is cooked through and tender, about 6-8 minutes more.

In a large pot bring 5 cups of salted water to a boil. Add lentils and cook for 15-20 minutes, or until tender. Drain lentils.

In a medium skillet, heat vegetable oil over medium heat. Add shallots and curry leaves and cook until shallots are golden brown and curry leaves are crackling, 4-5 minutes. Add cooked lentils and stir to combine.

Add butter and season with salt.

In a medium skillet, heat vegetable oil. Add chile, fennel seeds, and cumin seeds and toast 2-3 minutes, or until fragrant.

Add tomatoes and cilantro sprigs. Let mixture simmer for 10-15 minutes or until thickened. Add lime juice, sugar and season with salt. Remove from heat.

When mixture has cooled, stir in chopped cilantro.

In a medium sized bowl, mix all ingredients. Season to taste with salt.