Tandoori-Style Chicken with Cucumber Melon Relish Recipe
Tandoori-Style Chicken with Cucumber Melon Relish Recipe photo by Taste of Home
Next Recipe

Tandoori-Style Chicken with Cucumber Melon Relish Recipe

Be the first to add a review
Publisher Photo
We all need a quick meal that's deliciously healthy. I marinate the chicken before I leave to work, and when I get home, I grill the chicken and make the relish. My husband loves the spicy flavor. If more heat is desired, add additional crushed red pepper flakes. —Naylet LaRochelle, Miami, Florida
TOTAL TIME: Prep: 20 min. + marinating Grill: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + marinating Grill: 15 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 serving (calculated without almonds): 247 calories, 5g fat (2g saturated fat), 98mg cholesterol, 332mg sodium, 10g carbohydrate (9g sugars, 1g fiber), 38g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.


  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. 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.
Originally published as Tandoori-Style Chicken with Cucumber Melon Relish in Light Recipes 2015, px

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Tandoori-Style Chicken with Cucumber Melon Relish

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image