Using a medium-size bowl, for the tandoori chicken toss the chicken with juice and 1 tsp salt together and let it stand for 30 minutes.
Add the yogurt, garlic, and tandoori paste to the chicken and stir till all is coated well, then cover and marinate in the fridge for2 hours.
Preheat your oven to 200ºC (400ºF).
Drain your chicken, place on a wire rack over a baking pan filled with water, brush with melted butter then bake for 20 minutes until golden and cooked through.
Add the tomato, chili, and ginger in a blender and whiz to a smooth paste.
Melt half of the butter in the pan over medium heat.
Add the ground cumin, and paprika stir for 2 minutes until fragrant.
Add the tomato paste and simmer, stirring for 10 minutes till thickened.
Add the cream, and chicken to the sauce then stir in remaining butter until melted.
Stir in the Indian spice mix, cumin, and salt, add the yogurt, garlic, lemon juice, and most of the cucumber together and season.
Top the naan bread with butter chicken, yogurt, coriander, and remaining cucumber then roll up and serve with lemon wedges.