Indian Chicken

Combine tandoori paste with 2 tablespoons yogurt and the chili powder in a bowl and mix until smooth.

Rinse the chicken breasts and pat dry. Coat the chicken with yogurt mixture. Cover with plastic wrap and let marinate in the refrigerator for at least 5 hours, or preferably overnight. 

Place the marinated chicken breasts on a baking sheet (greased if desired) and bake on middle rack of preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) until cooked through, 25-30 minutes.

In a pot, bring milk and 200 ml (approximately 3/4 cup) water to a boil. Shuck corn and remove silks. Cut corn into rounds, about 4 cm (approximately 1 3/4 inches) thick. 

Cook corn in the milk mixture until kernels are tender, about 15 minutes.

Rinse cucumber, wipe dry, halve lengthwise and remove seeds with a spoon.

Coarsely grate cucumber.

Peel the mango, cut flesh from around pit and then finely chop. Squeeze juice from lime.

For the raita, rinse mint, shake dry, pluck leaves and coarsely chop. Combine cucumber, mango and mint with remaining yogurt in a bowl and mix well. Season with salt, pepper and 1 tablespoon lime juice.