Tandoori Poussin

Tandoori Poussin



  • 6 whole poussin, quartered

For the marinade

  • 250ml hung yoghurt
  • 1 1/2 tbsp green chilli and coriander paste (3 green chillies pureéd with a handful of chopped coriander)
  • 2 tbsp mustard oil
  • 1/2 tsp cracked black pepper
  • 2 tsp red chilli powder
  • 1 tsp cumin powder
  • 1 tsp ground green cardamom
  • 1/2 tsp ground turmeric
  • 1/2 tsp garam masala salt to taste
  • 3cm ginger, grated
  • 7 garlic cloves
  • crushed 1 small onion
  • grated lemon juice

For the smoking process

  • 1 tsp cold-pressed rapeseed oil
  • two pieces of charcoal
  • 6 cloves


Marinade: in a large bowl mix together all the ingredients for the marinade to make a paste.

Add the poussin: make some cuts in the meat, massage the marinade into the cuts and set aside for at least 3 hours.

Arrange the poussin in a large pot, put the smouldering coals in a small metal ramekin and place in the middle of the poussin, add the cloves and rapeseed oil. Cover the pot with a damp cloth, followed by the lid, and leave to smoke for 1 hour.

Cook the poussin on a hot barbecue or under a hot grill for 3-4 minutes on each side, until cooked through. Drizzle with lemon juice before you serve.

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