Yoghurt Baked Tandoori Chicken with Yellow Pea Compote
The Vitamix machine grinds the Tandoori spices to a fine powder for an even flavour coating.
Ingredients
- 2 teaspoons smoked paprika
- 1 Tablespoon ground coriander
- 1 Tablespoon ground cumin
- 1½ Tablespoon sea salt
- ¼ teaspoon ground black pepper
- 1 Tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon saffron powder
- ⅛ teaspoon ground cayenne pepper
- 1 Tablespoon ground turmeric
- 1 Tablespoon ground fenugreek
Directions
- Place all ingredients into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase to the highest speed.
- Blend for 10 seconds, until you have a powder.
- Put the powder in a bowl and leave in a warm place to infuse, stirring occasionally.
- Drain the split peas and put in a pan with the vegetable broth. Bring to a simmer and continue to cook until the peas are tender.
- Strain and keep covered in a bowl.
- Heat a little ghee in a pan and sauté the onions until golden brown, season with a pinch of salt. Add the pepper and cook until tender.
- Add the Tandoori spices and cook for 2 minutes, then add the diced tomatoes and cook for another 5 minutes.
- Squeeze the juice from the cucumber and add to the pan, cook for another 2 minutes.
- Add the lemon juice and zest.
- Place the sauce into the Vitamix container and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to the highest speed.
- Blend for 30 seconds.
- Pour mixture into the bowl containing the peas. Mix in the chopped cilantro and check the seasoning.
- Return to a pan and warm through.
Chef's Notes
Trim the chicken breast of any sinew or loose pieces of skin and dredge in yoghurt. Cover on a dish and leave in the fridge overnight.