Roll chicken in yoghurt and bake on oven tray lined with baking paper at 240C for thirty minutes or until cooked.
Puree yoghurt, egg, melon and spices and pour half in baking dish. Puree cooked vegetables and spread over egg/yoghurt mix. Top with other half of egg yoghurt mix and bake for 15-20 minutes at 180C or until almost set.
Let sit for five minutes, cut in slices and serve with sliced chicken. Serves 2.