Combine tandoori paste and yoghurt in a bowl. Add sausages and mix well to coat. Cover and chill for 30 minutes to marinate.
For the raita, combine all ingredients in a bowl and season to taste. Set aside.
For the pineapple and chilli salad, combine all ingredients in a bowl and season with salt. Set aside.
Heat a barbecue grill with a hood over medium heat. Thread sausages horizontally onto 2 metal skewers. Place on grill then close the hood. Grill for 6-8 minutes each side until cooked and slightly charred.
Top naan with sausages and scatter with extra herbs. Serve with raita and pineapple and chilli salad.
