Method

1. Place tandoori paste and half the yoghurt in a bowl. Stir to combine. Remove and reserve half the mixture. Slash each fillet with two long incisions. Add chicken to remaining mixture and stir to coat. Cover an oven grill plate with a double thickness of foil and turn up edges slightly. Place chicken on prepared grill plate, slashed side down. Tip: For gluten free, check tandoori paste ingredient list.
2. Preheat oven grill to a high heat. Place chicken under grill for 3 minutes. Turn chicken, then spread remaining tandoori paste mixture over top of chicken. Grill 4 minutes longer, until chicken is cooked through. Meanwhile combine mint and reserved yoghurt.
3. Squeeze rice pouch to separate rice. Tear corner of pouch to vent heat. Microwave on high for 90 seconds (850W). Set aside.
4. Serve tandoori chicken with rice, minted yoghurt and cucumber.