In a large bowl, mix yogurt, tandoori masala, and lemon juice. Add chicken leg quarters and marinate for at least 2 hours or overnight in the refrigerator.

Preheat the oven to 400°F (200°C). Place marinated chicken on a baking sheet and roast for 35-40 minutes until cooked through and slightly charred.

Rinse basmati rice under cold water until the water runs clear. In a pot, heat oil and add cumin seeds until they splutter. Add rice, turmeric, and salt. Stir to combine.

Add 4 cups of water to the rice, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is cooked and water is absorbed.

For the lentil curry, rinse lentils and boil in water until tender. Drain and set aside.

In a saucepan, heat oil and sauté onions until golden. Add garlic, ginger, and sauté for another minute.

Add cooked lentils, coconut milk, and salt. Simmer for 10 minutes until the curry thickens.

Serve the roasted tandoori chicken with yellow rice, lentil curry, and a hard-boiled egg on the side. Garnish with cilantro.