Tandoori Chicken with Cucumber Salad
This tandoori chicken with cucumber salad combines smoky, flavorful chicken with a refreshing cucumber and cantaloupe relish. Packed with protein and nutrients, it's perfect for a healthy, wholesome meal.
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 chicken 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
Instructions
- In a small bowl, whisk together the yogurt, 1 tablespoon of lemon juice, garam masala, salt, and crushed red pepper flakes until smooth.
- Pour 1 cup of the marinade into a large bowl and add the chicken breasts. Turn them to coat thoroughly, then cover and refrigerate for up to 6 hours.
- Reserve the remaining marinade in a separate covered container and refrigerate.
- Meanwhile, prepare the cucumber melon relish by mixing cantaloupe, cucumber, green onions, cilantro, mint, and the remaining lemon juice in a medium bowl.
- When ready to cook, preheat a grill to medium or set your broiler to high. Lightly oil the grill grates or a broiler pan.
- Remove the chicken from the marinade, discarding the used marinade. Grill the chicken for 6–8 minutes per side, or until an instant-read thermometer reaches 165°F.
- Serve the grilled chicken with the cucumber melon relish and reserved marinade on the side. For added crunch and flavor, garnish with toasted sliced almonds if desired.
Notes
Adjust the level of spice by adding more crushed red pepper flakes if desired. Leftover chicken can be sliced and used in salads or grain bowls.