TANDOORI-STYLE CHICKEN WITH CUCUMBER MELON RELISH RECIPE

Tandoori-Style Chicken with Cucumber Melon Relish Recipe image

Provided by @MakeItYours

Number Of Ingredients 12

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1-1/2 cups reduced-fat plain yogurt
2 tablespoons lemon juice, divided
1-1/2 teaspoons garam masala or curry powder
1/2 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper flakes
4 boneless skinless chicken breast halves (6 ounces each)
1-1/2 cups chopped cantaloupe
1/2 cup chopped seeded peeled cucumber
2 green onions, finely chopped
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh mint
1/4 cup toasted sliced almonds, optional

Steps:

In a small bowl, whisk yogurt, 1 tablespoon lemon juice, garam masala, salt and pepper flakes until blended. Pour 1 cup marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate up to 6 hours. Cover and refrigerate remaining marinade.
For relish, in a small bowl, mix cantaloupe, cucumber, green onions, cilantro, mint and remaining lemon juice.
Drain chicken, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until a thermometer reads 165°. Serve with relish and reserved marinade. If desired, sprinkle with almonds.
Yield: 4 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.