1
Blend all of the marinade ingredients in a blender until smooth. Coat the chicken in the marinade and marinate overnight or for at least 4 hours.
2
Preheat the oven to 350°F.
3
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22-28 minutes. Dice the chicken.
4
Place the quinoa, 4 cups water and a pinch of salt in a saucepan. Bring to a simmer, reduce heat to low cover and cook until the grains are tender, about 12 minutes. Stir in the chickpeas, cilantro, green onions and fried shallots. Season with salt and pepper.
5
For the curry, melt the butter in a large skillet. Add the garlic, ginger and serrano chile and cook until soft. Add the garam masala and sauté for 1 to 2 minutes. Stir in the crushed tomatoes, salt, pepper and water and bring to a boil. Whisk in the heavy cream and bring to a simmer.
6
Purée with an immersion blender until the sauce is silky smooth and adjust the seasoning. You can also use a regular blender.
7
Combine all lime pickle ingredients in a small bowl.
8
Combine all of the chutney ingredients, except the oil, in a blender. Purée until smooth. Drizzle in the oil with the motor running until emulsified. Season to taste.
9
To serve, divide the quinoa and chicken between plates. Spoon butter curry sauce on top and serve with lime pickles, cilantro chutney and naan on the side.