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In a small bowl, whisk 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 bag. 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.
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Tandoori spice blend — yogurt marinade for chicken, paneer, fish
Tabletop tandoor — extreme dry heat for naan and tandoori
Flat skewers prevent spinning — seekh kebab, tikka, tandoori
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dual-size scooper — melon balls, butter balls, cookie dough