Serves: 4
Preparation: 10 minutes, plus marinating time
Cooking: 10-12 minutes 
Price per serving: £1.65

Calories (per serving): 335
Carbs: 41g
Fat: 19g 
Saturated Fat: 13g

INGREDIENTS:
3tbsp tandoori paste
1/2 450g pot Greek-style yogurt
4 skinless chicken breast fillets, cut into chunks
4 naan breads
Sliced cucumbers, chopped tomatoes, fresh coriander, shredded spring onions,
Raita dip to serve

1. Mix the tandoori paste and yogurt. Stir in the chicken and leave to marinate for 10 minutes to 1 hour at room temperature, or put in the fridge if marinating for longer.
2. Preheat a barbecue or grill to a medium-high heat. Thread the chicken onto 12 small skewers (soaked, if wooden) and cook on the grill pan for 10-12 minutes, turning once, until golden and cooked through.
3. Sprinkle the naan breads with a little water. Put on the barbecue or under the grill and toast for 1 minute on each side.
4. Serve the chicken skewers with the cucumber, tomato, coriander and spring onions in small bowls, with the warm naan bread and raita on the side.