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Ingredients
Tandoori Chicken with Melon Salsa
- For the chicken
- 1 chicken
- 1 lemon
- salt
- freshly ground pepper
- For the marinade
- 2 tsps freshly grated ginger
- 2 garlic cloves
- 350 grams Yogurt (0.1% fat)
- 2 Tbsps vegetable oil
- 2 tsps ground paprika
- 1 tsp ground Cumin
- 1 pinch Nutmeg
- 1 tsp cilantro
- ½ tsp black peppers
- ½ tsp Chili powder
- ½ tsp ground Turmeric
- 1 generous pinch Red Food coloring
- For the melon salsa
- 1 honeydew melon
- 1 Red onion
- 1 Red chili pepper
- 2 sprigs cilantro (chopped)
- salt
- freshly ground pepper
For the chicken, break down chicken into 6–8 parts. Carve surface of pieces about 1/2 cm (approximately 1/5 inch) deep and lay flat. Season with salt and pepper to taste and sprinkle with lemon juice. Let sit for about 30 minutes.
For the marindate, peel ginger and garlic and put through garlic press. Mix yogurt with oil and spices. Dye red as desired. Generously coat chicken pieces with marinade and seal dish with aluminum foil. Marinate for 8 hours or overnight in refrigerator. Preheat oven to 180°C (approximately 350°F). Place aluminum foil on a baking sheet and lay out chicken parts. Bake for 35–40 minutes, basting often with marinade.
Halve melon, remove seeds, peel and cut flesh into small cubes.
Peel onion and cut into cubes. Rinse chile peppers, remove seeds and cut into small cubes.
Mix melon, chiles, onion and cilantro and season with salt and pepper to taste.
Serve tandoori chicken with melon salsa on a plate.