For the first marinade, finely grate the garlic and ginger and place in a bowl. Add the chilli powder, lemon juice and chicken, then set aside to marinate for 30 minutes.
For the second marinade, add all of the ingredients to the chicken, mix together well, then leave to marinate for a further 4 to 6 hours.
Skewer the marinated chicken pieces and cook over a barbecue, or in a hot oven at 200ºC/400ºF/gas 6, for 15 minutes, or until cooked through. Brush with a mixture of butter, lime juice and chaat masala and set aside.
For the pastry, sieve the flour and salt into a bowl. Cube the butter, then rub in with your fingertips until the mixture resembles breadcrumbs. Add 105ml of cold water and gently mix into dough.
Dust the dough with flour, wrap in cling film and leave to rest in the fridge for 30 minutes.
Preheat the oven to 160ºC/325ºF/ gas 3. For the masala, chop the onion and garlic, then add with a little vegetable oil to a pan over medium heat and sauté for 5 minutes until soft. Finely grate the ginger into the pan and cook for 2 minutes until golden.
Stir through the spices, then chop the coriander and tomatoes and add to the pan, stirring to combine. Stir for a couple more minutes until everything is cooked through. Toss the chicken in the masala.
Roll out the pastry to just under 1/2cm thick. Line the base of a pie dish (roughly 20cm x 20cm x 6cm), then add the chicken filling.
Lay another piece of pastry on top, seal the edges, trim off any excess and poke a small hole in the top. Bake in the oven for 35 to 40 minutes, or until the pastry is golden and the filling is hot.
Garnish with summer berry chutney, raspberry purée, chives, and frisée lettuce.