Ingredients:

· 1½ cups reduced-fat plain yogurt

· 2tbsp lemon juice, divided

· 1½ tsp garam masala

· ½ tsp salt

· ¼-½ tsp crushed red pepper flakes

· 4 boneless skinless chicken breast halves

· 1½ cups chopped cantaloupe

· ½ cup chopped seeded peeled cucumber

· 2 green onions, finely chopped

· 2tbsp minced fresh coriander

· 1tbsp minced fresh mint

· ¼ cup toasted sliced almonds, optional

Method:

In a small bowl, whisk yogurt, a tablespoon of lemon juice, garam masala, salt and pepper flakes until blended. Pour one cup marinade into a large bowl. Add chicken and turn to coat. Cover and refrigerate up to six hours. Cover and refrigerate remaining marinade. For relish, in a small bowl, mix cantaloupe, cucumber, green onions, coriander, mint and remaining lemon juice.

Drain chicken, discarding marinade in bowl. Grill chicken, covered, on a lightly oiled rack over medium heat or broil four inches from heat until a thermometer reads 165°C, six to eight minutes on each side. Serve with relish and reserved marinade. If desired, sprinkle with almonds.