Tandoori chicken with mango raita

Method

1. Put the tandoori paste, yogurt and lemon juice in a dish and stir in the chicken. Cover and chill for at least 30 minutes.

2. Meanwhile, make the raita. Put the mango, fresh and ground coriander, chilli and mint sauce in a food processor. Blend until smooth, then add the yogurt and whizz for a few seconds. Put into a bowl and stir in the cucumber. Cover and chill.

3. Preheat the oven to 220°C/fan200°C/gas 7. Put the chicken into a roasting tin and drizzle with the oil. Roast for 20 minutes until cooked. Serve with the raita and lime wedges.