- Tandoori Style Chicken With Cucumber Melon Relish.jpg (33.29 KiB) Viewed 380 times
Preparation Time: 20 minutes + marinating time
Cooking time: 15 minutes (grill)
Serves: 4
If served as four portions provides 247 cals, 7g fat (of which 2g saturates), 9g sugar and 0.3g salt per portion.
Ingredients
- 1½ cups reduced fat plain yogurt
- 2 tbsp lemon juice, divided
- 1½ tsp garam masala or curry powder
- ½ tsp salt
- ¼ - ½ tsp crushed red pepper flakes
- 4 boneless skinless chicken breast halves (170g/6oz each)
- 1½ cups chopped cantaloupe
- ½ cup chopped seeded peeled cucumber
- 2 green onions, finely chopped
- 2 tbsp minced fresh cilantro
- 1 tbsp minced fresh mint
- ¼ cup toasted sliced almonds (optional)
Method
1. In a small bowl, whisk yogurt, 1 tbsp lemon juice, garam masala, salt and pepper flakes until blended. Pour 1 cup marinade into a large bowl. Add chicken; turn to coat. Cover; 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 bowl. Grill chicken, covered, on a lightly oiled rack over medium heat or broil 4in from heat until a thermometer reads 165°C, 6 - 8 minutes on each side.
4. Serve with relish and reserved marinade. If desired, sprinkle with almonds.
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