Step 1

To make the cucumber yoghurt: Combine cucumber, mint and yoghurt in a bowl. Season with pepper. Cover. Refrigerate until needed.

Step 2

Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Combine curry paste, yoghurt and coriander in a large bowl. Add wings. Toss to coat. Transfer to prepared tray.

Step 3

Bake for 50 minutes or until browned and cooked through. Serve tandoori wings with cucumber yoghurt, rice, mint and lime wedges.