Make your yoghurt and mint sauce just before you are ready to serve. Wash and finely shred the mint leaves, discarding the stalks. Combine the chopped herbs with all the other ingredients in a bowl.

While the chicken is resting, make the sauce. Spoon the yoghurt into a serving bowl and stir in the mint sauce until thoroughly combined. Transfer the chicken to a plate or wooden board and carve ...

To assemble the samosa chaat, arrange the samosas to a serving plate and crush lightly. Top the whisked yoghurt, chilli powder, mango powder, mint chutney, tamarind chutney, red onion and chaat ...