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Tandoori-style chicken with cucumber melon relish



Main course




1-1/2 cups reduced-fat plain OLYMPUS 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


In a small bowl, whisk OLYMPUS yogurt, 1 tablespoon 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.

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

Drain chicken, discarding marinade in bowl. Grill chicken, covered, on a lightly oiled rack over medium heat or broil 4 in. from heat until a thermometer reads 165°, 6-8 minutes on each side. Serve with relish and reserved marinade. If desired, sprinkle with almonds.

Products Used

Packshot image


  • 238 kJ / 56 kcal


  • 0 g

of which saturates

  • 0 g


  • 4 g

of which sugars

  • 4 g


  • 10 g


  • 0,18 g

Nutrition info per 100 g

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