In a large bowl, mix together the yogurt, tandoori curry paste, lemon juice, ginger, garlic, spices and fresh coriander. Cut the chicken into 2.5cm pieces and add to the bowl. Mix to coat well in the marinade. Cover and leave to marinate in the fridge for 3-4 hours or overnight.

Cut the onion into wedges

Thread the chicken and onion on to 4 metal skewers and barbecue over a medium heat or place on a foil-lined grill tray under a preheated grill for 10-15 minutes. Turn the kebabs occasionally and baste with any remaining marinade, until the chicken is lightly browned and thoroughly cooked, there is no pink meat and the juices run clear.

Serve the kebabs with naan bread, raita and lemon wedges, garnished with fresh mint leaves.