Tandoori Chicken with Melon

Ingredients

• 1 pre-cooked chicken
• 1 lemon
• Salt
• ground pepper
• 2 tsp freshly grated ginger
• 2 Garlic cloves
• 350 g yogurt
• 2 tbsp plant oil
• 2 tsp Paprika powder
• 1 tsp ground cumin
• a pinch nutmeg
• 1 tsp coriander
• 0.5 tsp Black pepper
• 0.5 tsp chili powder
• 0.5 tsp turmeric powder
• 1 pinch red food coloring
• 1 honeydew melon
• 1 Red Onion
• 1 red chili pepper
• 2 stalks cilantro (chopped leaves)
• Salt
• ground pepper

Instructions

1. 1.

   Cut the chicken into 6-8 pieces. Score the surface of each piece about 0.5 cm deep and place in a shallow dish. Sprinkle with salt and pepper, then drizzle with lemon juice. Let rest for about 30 minutes. Peel ginger and garlic; press the garlic through a press. Whisk yogurt with oil and all spices to make a marinade, adding red food coloring if desired. Coat chicken pieces generously, cover the dish with foil, and marinate in the refrigerator for 8 hours or overnight. Preheat oven to 180°C. Place foil on a baking sheet and arrange the chicken pieces on top. Bake for 35-40 minutes, basting occasionally with the marinade.

2. 2.

   Halve the melon, remove seeds, peel, and dice the flesh into small cubes.

3. 3.

   Peel the onion and dice it. Wash, deseed, and finely dice the chili pepper.

4. 4.

   Combine melon, chili, onion, and cilantro; season with salt and pepper.

5. 5.

   Serve the tandoori chicken topped with melon salsa on a plate.