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Yoghurt Baked Tandoori Chicken with Yellow Pea Compote

The Vitamix machine grinds the Tandoori spices to a fine powder for an even flavour coating.

  • Total Time30 Minutes
  • Yield
  • DifficultyAdvanced
Yoghurt Baked Tandoori Chicken with Yellow Pea Compote

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Submitted by

Alyn Williams

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

    1. Place all ingredients into the Vitamix container in the order listed and secure lid.
    2. Select Variable 1.
    3. Turn machine on and slowly increase to the highest speed.
    4. Blend for 10 seconds, until you have a powder.
    5. Put the powder in a bowl and leave in a warm place to infuse, stirring occasionally.
    6. 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.
    7. Strain and keep covered in a bowl.
    8. 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.
    9. Add the Tandoori spices and cook for 2 minutes, then add the diced tomatoes and cook for another 5 minutes.
    10. Squeeze the juice from the cucumber and add to the pan, cook for another 2 minutes.
    11. Add the lemon juice and zest.
    12. Place the sauce into the Vitamix container and secure lid.
    13. Select Variable 1.
    14. Turn machine on and slowly increase speed to the highest speed.
    15. Blend for 30 seconds.
    16. Pour mixture into the bowl containing the peas. Mix in the chopped cilantro and check the seasoning.
    17. Return to a pan and warm through.
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Nutrition

1 serving ( )
Calories 490
Total Fat 24g
Total Carbohydrate 30g
Dietary Fiber 10g
Sugars 11g
Protein 36g
Sodium 370g
Saturated Fat 14g

Chef's Note

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.

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