Combine chicken, tandoori paste and 1 tablespoon of the yoghurt in a bowl. Stir to coat.
Heat a non-stick frying pan over a medium to high heat. Add oil and swirl to coat, add the chicken. Cook, stirring occasionally for 5 minutes or until cooked through. Remove to a bowl.
Combine the chutney and remaining yoghurt, spoon the mixture evenly between six 225ml serving cups. Top with lettuce.
Cut the Qukes® lengthways into quarters. Arrange in cups around the inside edge. Spoon chicken over the lettuce. Top with mint leaves. Serve with roti bread.