Best 4 Tandoori Style Chicken With Cucumber Melon Relish Recipes

Tandoori-style chicken is a flavorful dish that combines the smoky taste of a tandoor oven with the succulent texture of chicken. This recipe provides a simplified version of this classic dish, using a regular oven and a few key ingredients. It also includes a refreshing cucumber-melon relish that complements the spicy chicken perfectly.

The chicken is marinated in a mixture of yogurt, ginger, garlic, cumin, coriander, turmeric, garam masala, and cayenne pepper. This flavorful marinade tenderizes the chicken while infusing it with aromatic spices. Once marinated, the chicken is grilled or roasted until cooked through, resulting in a tender and juicy texture.

The cucumber-melon relish is a delightful accompaniment to the tandoori chicken. It combines the crisp freshness of cucumber and melon with the tangy sweetness of lime juice and the aromatic warmth of cilantro. This relish provides a cooling contrast to the spicy chicken, making it a perfect balance of flavors.

This recipe includes step-by-step instructions for preparing both the tandoori-style chicken and the cucumber-melon relish. It also includes variations for those who prefer a milder or spicier dish. Whether you're a seasoned cook or a beginner, this recipe will guide you through the process of creating a delicious and authentic-tasting tandoori-style chicken with cucumber-melon relish.

Here are our top 4 tried and tested recipes!

CHICKEN BREASTS WITH MELON RELISH

Chicken Breasts with Melon Relish image

This tropical-tasting melon relish is sweet and very flavorful. It tastes so good with the tender chicken breasts and is perfect for summer. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon canola oil
RELISH:
1 cup diced cantaloupe
1/4 cup finely chopped celery
1 green onion, chopped
2 tablespoons minced fresh mint
1 tablespoon chopped crystallized ginger
1 tablespoon lime juice
1 tablespoon honey
1/2 teaspoon grated lime zest

Steps:

In a small bowl, combine the salt, ginger, nutmeg and pepper. Rub over both sides of chicken. In a large skillet, cook chicken in oil over medium heat 6-8 minutes on each side, until a thermometer inserted in chicken reads 165°. Meanwhile, in a small bowl, combine the relish ingredients. Serve with chicken.

Nutrition Facts : Calories 260 calories, Fat 8g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 243mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

TANDOORI-MARINATED CHICKEN WITH CUCUMBER, LIME, AND CHILES

Tandoori-Marinated Chicken with Cucumber, Lime, and Chiles image

Indian cuisine celebrates chicken in remarkable ways, and this dish was inspired by classic tandoori cooking. Rich flavors result from rubbing the bird with a fragrant paste of spices, onion, and yogurt (which acts as a tenderizer) and letting it infuse the meat. The cucumber, lime, and chiles provide sharp, bright contrast to the seductively scented roast.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time P1D

Number Of Ingredients 12

Ingredients

1 1/2 teaspoons whole cumin seeds
1 teaspoon whole coriander seeds
1/2 teaspoon whole fennel seeds
1 onion, coarsely chopped
2 large garlic cloves, minced
2 tablespoons minced ginger
3 tablespoons vegetable oil
1/2 teaspoon ground turmeric
1/2 cup Greek yogurt
Coarse salt
1 whole chicken (about 4 1/2 pounds)
Cucumbers, lime wedges , and chiles (such as serrano)

Steps:

Toast cumin, coriander, and fennel seeds in a skillet over medium heat until fragrant, about 2 minutes. Grind into a fine powder.
Puree onion, garlic, and ginger. Heat oil in a skillet over medium-high heat. Add onion mixture. Fry until translucent, about 5 minutes. Stir in spice mixture and turmeric. Let cool.
Stir yogurt into onion mixture. Season with salt.
Place chicken, breast side up, on a rimmed baking sheet, and tuck wings under. Tie legs together with kitchen twine. Pat chicken dry with paper towels. Gently separate skin from breast of chicken, and rub some of the yogurt mixture under the skin on each side. Cover with plastic wrap, and refrigerate for at least 8 hours or overnight.
Preheat oven to 450 degrees. Uncover chicken, and season with salt. Reduce oven temperature to 400 degrees. Roast chicken for 30 minutes. Remove from oven, and tent loosely with foil. Return to oven, rotating sheet. Roast until juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, about 30 minutes more. Let rest for 10 minutes before serving with cucumbers, lime wedges, and chiles.

TANDOORI-STYLE CHICKEN

Tandoori-Style Chicken image

Cooking chicken the night before to serve cold or at room temperature the next day is a brilliant plan for summer soirées, picnics or potlucks. Since the flavors of something cold are usually less pronounced than when they were warm, and since flavors are always muted during storage anyway, the key is to start with more flavor: a blast of herbs, a rub or a marinade. A fiery jalapeño and ginger spiked yogurt marinade to give life to my take on tandoori chicken, for example. The lack of any messy sauces means that they can all be packed up and taken on a picnic without worrying about dripping, leaking containers. A resealable plastic bag or sheet of aluminum foil will work just fine. You could even happily eat everything with your fingers - if, say, you eschewed (or forgot) the plastic forks and knives and just packed a stack of paper napkins.

Provided by Melissa Clark

Categories dinner, roasts, main course

Time 50m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1/2 cup plain yogurt
1/4 cup fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
1 tablespoon ground cumin
1 teaspoon kosher salt
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cardamom
1/8 teaspoon cayenne pepper
1 small onion, peeled and cut into chunks
1 jalapeño, stemmed, and seeded if desired
1 inch-long piece gingerroot, peeled and sliced into coins
2 garlic cloves, peeled
4 pounds skinless chicken drumsticks and thighs, rinsed and patted dry
Vegetable oil, for brushing
Lime wedges, for garnish

Steps:

For marinade, combine all ingredients except for chicken, oil and lime wedges in a food processor and purée until smooth.
With a sharp knife, make several incisions on each chicken piece to help marinade penetrate meat. Transfer chicken to a large glass or ceramic baking dish and pour in marinade, turning chicken pieces to coat. Cover dish with plastic wrap and transfer to refrigerator for at least 4 hours or overnight.
Preheat oven to 450 degrees. Remove chicken pieces from marinade. Transfer chicken to a roasting pan and drizzle with vegetable oil. Roast, basting occasionally, until juices run clear and meat is just cooked through, about 25 minutes. Let cool completely, then wrap and refrigerate. Bring to room temperature for at least 1 hour before serving. Serve with lime wedges.

Nutrition Facts : @context http, Calories 1262, UnsaturatedFat 57 grams, Carbohydrate 5 grams, Fat 88 grams, Fiber 1 gram, Protein 106 grams, SaturatedFat 22 grams, Sodium 892 milligrams, Sugar 2 grams, TransFat 0 grams

TANDOORI-ISH CHICKEN WITH LIME-PICKLED CUCUMBER

Tandoori-ish chicken with lime-pickled cucumber image

Try our simplified version of tandoori chicken. The cucumber pickle shows how good a simple cucumber can be once dressed in salt, chilli and lime juice

Provided by Esther Clark

Categories Dinner

Time 1h5m

Number Of Ingredients 22

Ingredients

4 large or 8 small chicken thighs, skin-on and bone-in
700ml full-fat natural yogurt
4 large garlic cloves, grated
1 thumb-sized piece of ginger, peeled and grated
1 heaped tbsp tomato purée
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground turmeric
1 tsp hot chilli powder
1½ tsp sweet smoked paprika
1 lemon, juiced
pilau rice, to serve
3 limes, juiced
1 tsp sugar
1 red chilli, finely chopped
1 large cucumber, halved, seeds removed and cut into half moons
½ small red onion, finely chopped
300ml Greek yogurt
½ tsp ground cumin
1 small bunch of coriander
1 small bunch of mint
pinch of sugar

Steps:

Slash the chicken with a sharp knife. Mix the yogurt, garlic, ginger, tomato purée, spices, lemon juice and 1½ tsp salt in a large bowl. Add the chicken, turn to coat, then cover and chill in the fridge overnight.
For the pickle, mix together the lime juice, sugar, chilli and 1 tsp salt, then toss with the cucumber and red onion. Chill until ready to use or up to 1 hr.
Blitz the yogurt, cumin and herbs with a pinch of salt until smooth. Chill until needed.
Shake off the excess marinade and put the chicken on a baking tray, reserving the marinade. Heat the oven to 180C/160C fan/gas 4, then once at temperature, change the setting and heat the grill to high. Grill the chicken, skin-side-up, for 10-15 mins or until beginning to blacken a little. Change the setting back to an oven heat of 180C/160C fan/gas 4. Transfer the chicken to a roasting tin, then brush with the reserved marinade and cook for 20 mins. Serve with the cucumber, yogurt, cucumber pickle and pilau rice.

Nutrition Facts : Calories 466 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 24 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 3.9 milligram of sodium

Tips:

To make the chicken extra flavorful, marinate it for at least 30 minutes, or up to overnight.
If you don't have a tandoori oven, you can cook the chicken in a regular oven at 400 degrees Fahrenheit for 20-25 minutes, or until cooked through.
The cucumber-melon relish is a great way to add a refreshing and tangy flavor to the chicken. If you don't have time to make the relish, you can substitute a store-bought tzatziki sauce.
Serve the chicken with naan bread, rice, or your favorite side dish.

Conclusion:

This tandoori-style chicken with cucumber-melon relish is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The chicken is tender and flavorful, and the relish adds a refreshing and tangy flavor. This dish is sure to be a hit with everyone who tries it.