Peel and finely grate the turmeric and ginger. Pop in a large dish or bowl. Add 1 tsp garam masala, 1 tsp ground cinnamon and the yogurt with a pinch of salt. Stir together.
Add the chicken to the spiced yogurt marinade. Turn to coat it. Put to one side to marinate for 10 mins. Heat your oven to 180°C/Fan 160°C/Gas 4. Fill the kettle and boil it.
Grease a baking tray with ½ tbsp olive oil. Lift the chicken out of the marinade. Shake off any excess yogurt. Pop on the tray. Bake for 20-25 mins till it's cooked through.
Peel and finely chop the onion. Add to a small pan with 2 tbsp cold water. Gently cook over a low heat for 5 mins till soft but not coloured. Add the rice, tin of chopped tomatoes and 100ml hot water from the kettle.
Cover. Bring to the boil. Turn the heat down. Simmer for 10 mins till all the liquid has been absorbed. Fluff up with a fork.
Finely chop the leaves from the parsley and mint. Pull out any tough stalks from the lamb's lettuce.
Pop the lamb's lettuce in a bowl. Add 1 tbsp olive oil and some salt and pepper. Toss to mix. Serve the baked chicken bandari with the rice and lamb's lettuce, scatter with the herbs.