Grilled tandoori chicken with chickpea salad and raita

Instructions

1. Combine paste and 2 tablespoons yoghurt in a large bowl. Add chicken and turn to coat. Set aside until required.
2. Finely grate half a cucumber. Squeeze out excess moisture. Combine grated cucumber, mint and remaining yoghurt in a bowl. Season raita with salt and pepper.
3. Preheat grill on high. Line a baking tray with foil. Place chicken, in a single layer, on prepared tray. Grill, turning, for 10 minutes or until browned and cooked through.
4. Thinly slice remaining cucumber. Combine cucumber, capsicum, onion, chickpeas, coriander and juice in a bowl. Season with salt and pepper. Serve chicken with salad and raita.