6 chicken breasts,
1 jar of Tandoori paste,
3 stirred yoghurts,
1 bunch fresh mint,
1 tbsp. sugar,
salt and pepper.
Cut the chicken into large strips, mix 5 level tablespoons of Tandoori paste with 1/2 yogurt and the juice of 1 lemon. Marinate the chicken for 4 hours.
Wash and dry the cucumber, cut it lengthways in half remove the seeds and chop it into large cubes. Put them in a bowl, pour the sugar and vinegar, pepper and twenty chopped mint leaves. Mix and refrigerate.
Thin out the remaining mint, chop the leaves and blend with the remaining two yogurts.
Remove the chicken from the marinade and spread on it an even layer of the tandoori paste with the blade of a knife. Heat a tablespoon of olive oil in a large frying pan and fry the pieces of chicken, on both sides. Salt and pepper. Let cool down and refrigerate until ready to serve. Serve cold, with mint sauce and some cucumber.