Make tandoori night a new thing at your place with these deliciously golden-hued chicken skewers. Toss together some fresh veg and yoghurt, blister up some naans in a pan and you have yourself a 20-minute meal that will convincingly win over all appetites.
Mix tandoori paste, ½ the yoghurt, salt and pepper together in a shallow baking tray. Add chicken skewers and toss to coat.
Heat oil in a frypan over medium-high heat. Add chicken skewers and cook, turning, for 8–10 minutes or until cooked through and caramelised. Place on a plate, loosely cover with foil to keep warm and set aside. While skewers are cooking, continue with step 3.
Thinly slice cucumber. Cut tomato into wedges.
Place cucumber, tomato and spinach in a bowl with remaining yoghurt. Season well with salt and pepper and toss to combine.
Heat a frypan over medium-high heat. Working one at a time, add naan breads and cook for 1 minute each side or until lightly toasted and warmed through. Keep warm in a clean tea towel.
Divide chicken skewers and salad between plates and serve with naan and mango chutney.