Slash each chicken breast deeply with
a knife 3-4 times on one side. Put in a
bowl and add 50g of the yogurt and the
tikka paste. Mix well, cover and marinate
in the fridge for 30 mins. Make the raita
by stirring the cucumber and most of the
mint into the rest of the yogurt. Season
with black pepper, cover and chill.
Heat oven to 240C/220C fan/gas 9.
Scatter the onion wedges over a
foil-lined baking tray. Remove the
chicken from the marinade, shake off
any excess and place on top of the
onion wedges. Cook for 20 mins.
Meanwhile, tip the rice, curry powder,
peas and pepper into a pan of boiling
water and simmer for 10 mins or until
the rice is just tender. Drain well and
divide the rice between 4 plates.
Add the chicken, roasted onion and
remaining mint. Serve with the