Tandoori Style Chicken Loaded Naans

Halve, peel and cut the red onion into 2cm wedges.
Pop the korma style paste and half the yoghurt into a large bowl, then season with salt and pepper and combine well. Add the chicken to the marinade and mix well.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken thighs flat in the pan and set the remaining marinade aside. Fry the chicken until browned all over, 3-4 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

While the chicken is frying, add the onion wedges to leftover marinade and mix well to coat.
Once the chicken is browned, pop it onto foil-lined baking tray. Add the onion wedges alongside.
Bake on the middle shelf of your oven until the chicken is cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, halve the tomatoes and pop into another medium bowl.
Halve the cucumber widthways (see ingredients for amount). Set one half aside. Cut the other half lengthways, then thinly slice widthways into half moons.
Add the chopped cucumber to the tomato bowl. Halve the lemon, then squeeze half the lemon juice into the bowl(see ingredients amount.
Season with salt and pepper, mix well, then set aside.

Quarter the remaining cucumber half lengthways, then scoop out the seeds and discard them. Chop into small pieces.
Pick the mint leaves from their stalks and roughly chop (discard the stalks).
Add the cucumber and mint to another medium bowl, then stir in the remaining yoghurt and lemon juice. Season with salt and pepper, mix together, then set your raita aside.