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PREPARATION
- For the Tandoori, add yogurt, lemon juice, garlic paste and salt into a bowl
- Add cumin powder, garam masala, coriander powder and turmeric chilli powder, and mix to combine
- Clean chicken and pat dry, then cut into fleshy parts of the chicken
- Coat the chicken thoroughly in the tandoori marinade
- For the skordalia, ill a large pot with about 1 inch of water, placing a steamer basket inside
- Top first with potatoes and then with the cauliflower, cover with a lid and bring to a boil
- Once boiling, reduce heat and steam the cauliflower for about 15 minutes or until tender all the way through
- Remove the cauliflower and allow to cool
- Add an extra cup of water to the existing pot and once again cover with the lid
- Continue to steam the potatoes another 20 minutes until they are tender, then set aside until they are cool enough to handle
- Peel the potatoes, cut in quarters, and throw them into a mixing bowl along with the cauliflower, lemon juice, olive oil, garlic, and salt and pepper
- Using blender or mixer, purée the ingredients until mostly smooth, being sure not to blend too much
- Season with additional sea salt, pepper, and lemon to taste, and set aside
- Remove chicken from the fridge and heat oil in a char-grill pan or BBQ
- Clean onion, cut in half and char-grill, then follow with the chicken until cooked through
- Steam peas and blend through yoghurt
- To service, place the Skordalia in the centre of the plate, add charred onion then the onion, plus the pea yoghurt
