8–12 chicken wings, about 750 g (1 1/2 lb) total weight
150 g (5 oz) cucumber
200 ml (7 fl oz) natural yogurt
2 teaspoons lemon juice
1/2 teaspoon ground cumin
salt and pepper
1/2 iceberg lettuce, shredded
4–8 poppadoms (optional)
Preheat the oven to 220°C (425°F), Gas Mark 7, and line a baking sheet with foil. Mix the tandoori paste, cumin seeds, yogurt and lemon juice in a large, shallow dish. Make 2–3 shallow cuts in each chicken wing and place in the dish. Use your fingers to coat the chicken wings thoroughly with the tandoori yogurt.
Arrange the wings in a single layer on the prepared baking sheet and cook in the preheated oven for 20–25 minutes, until slightly charred and the juices run clear when the thickest part of the chicken is pierced with a fork.
In the meantime, make the raita. Halve the piece of cucumber lengthways and use a spoon to remove the seeds. Coarsely grate the flesh and place in the middle of a clean tea towel, then bring up the edges and twist the cucumber in the tea towel over a sink to squeeze out the excess moisture. Place the cucumber in a bowl, add the yogurt, lemon juice and ground cumin, then season to taste and chill until the chicken is cooked.
Serve the cooked chicken wings with the shredded lettuce, cool raita and crisp poppadoms, if using.