Mix together the yogurt, ginger, garlic, coriander, cumin, tomato paste, chilli powder, salt and pepper and a squeeze of lime juice in a bowl. Add the chicken strips, mix well and then leave to marinate for 2 hours or over night if time permits.
Then thread the chicken strips onto 12 wooden sticks (which have been soaked in cold water for 30 minutes to stop them burning) and then place on a baking tray and drizzle with olive oil.
Preheat the grill to medium high. Grill the chicken tikka for 15 minutes, turning occasionally or cooked through and golden brown with no pink showing, and slightly charred all over.
For the raita, grate the cucumber into a large clean tea towel and then squeeze to remove the excess water. Tip the cucumber into a small bowl, add the rest of the ingredients and stir together.
Serve 3 skewers per person with a generous spoonful of raita in lettuce cups with chopped cucumber, cherry tomatoes and lime wedges to squeeze over.
Note: the new chilled Free From dairy range is currently available in a limited number of stores. This will increase over the coming weeks.
See more Dairy-free recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.