Chicken tikka masala skewers with yogurt cucumber salad

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Mix the curry paste with 200g of the natural yogurt, spread over the chicken, then leave to marinate in the fridge for at least 10 minutes or overnight.
2. Preheat a griddle until hot. Remove the chicken from the marinade, slide onto metal skewers, drizzle with vegetable oil, then griddle on all sides for 3-4 minutes in total until lightly charred.
3. Meanwhile, tip the unused marinade into a pan and simmer gently for 3-4 minutes.
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4. Transfer the skewers to a baking sheet and cook in the oven for 5 minutes or until cooked through.
5. Meanwhile, make the salad. Scoop out the seeds from the cucumber and discard, then finely slice into long thin strips with a peeler and put in a bowl. Add the cumin seeds, along with the rest of the yogurt and the mint. Season well and serve with the chicken skewers, sauce and a torn warm flatbread.