This tandoori spiced baby chicken is so packed with flavour, cooked on the bone, so the meat stays super moist, and because of its size is so speedy to cook, the savoury, spicy marinade gets right down to the bone, flavouring the birds beautifully.
Slits are made in the poussin, and they are marinated simply with garlic, yoghurt, tandoori spice, lemon, chilli, ground fennel seeds, garam masala, and a dash of ketchup. You can easily use this same marinade with a whole chicken too.
We had these with some lime pickle raita, salad and roasted veggies, Brussels sprouts, broccoli, fennel, kalettes, and fresh rosemary, just drizzled with Clive EVOO, sprinkled with sea salt and freshly ground black pepper, then roasted in the oven until charred.
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