Tandoori-Style Chicken with Cucumber Melon Relish

tasteofhome.com
Serves 4

Ingredients

• 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

Preparation

1. 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.
2. For relish, in a small bowl, mix cantaloupe, cucumber, green onions, cilantro, mint and remaining lemon juice.
3. 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.