Tandoori Poussin

CLOVE SMOKED POUSSIN MARINATED IN YOGHURT AND CARDAMOM

INGREDIENTS

• 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

METHOD

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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