Ingredients Jump to Instructions ↓

  1. 1 pint of live natural yogurt

  2. 1 Tablespoon Cumin powder

  3. 1 Tablespoon garam massala

  4. 1 Teaspoon Coriander powder

  5. 1 Teaspoon Turmeric powder

  6. 1 Teaspoon chilli powder

  7. Juice 1 lemon

  8. 8 cloves garlic - crushed

  9. 1 inch grated ginger

  10. Red food colouring

  11. 2 Poussins

  12. 1 Lemon

Instructions Jump to Ingredients ↑

  1. Skin the Poussins as much as possble and chop in half, don’t worry too much over the wings as they are very fiddly. Mix the spices, colouring, lemon juice and garlic and ginger up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade. Score the flesh of the poussin’s breasts and thighs and marinate in the marinade for 2-60 hours. Preheat the oven to it’s highest heat for at least 20 minutes. Shake off excess marinade and place poussins on a wire rack in the oven. Cook for 20 minutes and check the poussin is cooked by piercing the thickest piece with a skewer, if the juices run clear it’s cooked, serve with a wedge of lemon.


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