Step 1

Combine tandoori paste, 1/3 cup of the yoghurt, 2 tablespoons of the juice, 2 cloves of the garlic and 2 teaspoons of the cumin in a large shallow dish; season. Add chicken; turn to coat in marinade. Cover; refrigerate for 1 hour.

Step 2

Preheat a covered barbecue with all burners on low and hood closed until temperature reaches 240°C (or follow manufacturer’s instructions). Place chicken, skin-side up, in the centre of the barbecue; turn the burners off underneath chicken, leaving other burners on low. Cook with the hood closed for 40 minutes or until chicken is browned and cooked through.

Step 3

Meanwhile, for yoghurt sauce, combine 1 tablespoon of the remaining juice with the remaining yoghurt, garlic and cumin in a small bowl or jug. Cover; refrigerate.

Step 4

Using a vegetable peeler, V-slicer or a mandoline, slice the cucumbers into thin ribbons.

Step 5

Blanch sugar snap peas in boiling water, then plunge into cold water; drain.

Step 6

Combine cucumber ribbons, sugar snap peas, avocado, chilli, coriander, peanut oil and remaining juice; season to taste.

Step 7

Serve chicken with yoghurt sauce, cucumber salad and lime cheeks.