Step 1

In a large bowl, combine chicken, tandoori paste and yoghurt together. Cover to leave to marinate in the fridge for 3-4 hours.

Step 2

When ready to cook the chicken, take out of the fridge and bring up to room temperature (about 30 minutes). Meanwhile, make the Raita. Dice the cucumber and mango/pineapple; finely dice the red onion and chilli. Mix cucumber, mango/pineapple, red onion and chilli with mint, coriander, yoghurt and lime/lemon juice. Season to taste with salt and pepper, and a little more lime/lemon juice if needed.

Step 3

Preheat barbeque or oven grill to high. Season chicken well with salt and drizzle with a little oil. Cook for 2-3 minutes on each side until cooked through. Set aside to rest for 5 minutes.

Step 4

Slice chicken and serve with Raita and naan bread or rice on the side.