Tandoori Poussin with Quick Pickled Cucumber
Author:
Drogo
Servings
1 - 2
Prep Time
12:00 minutes
Cook Time
30 minutes
This quick marinade adds lots of flavour, particularly if you cook the poussin on the barbecue where it can get a little charred. We have served them with some quick pickled cucumber and yoghurt - naan bread would also be lovely.
Ingredients
Tandoori Poussin with Quick Pickled Cucumber
-
2 poussin
- Zest and juice of 1/2 lime
- 1 green chilli
- 1 inch ginger, peeled
- 4 cloves garlic, peeled
- 2 teaspoons ground cumin
- 1 teaspoon chilli powder
- ½ teaspoon turmeric
- 200g yoghurt
- 1 cucumber, sliced
- 1 teaspoon sea salt
- 1 tablespoon caster sugar
- 1 tablespoon white wine vinegar
- Extra yoghurt, to serve
Directions
Method
- Step 1, Combine the lime juice and zest, green chilli, yoghurt, garlic, cumin, chilli powder, turmeric, some salt and yoghurt in a blender and whizz to a paste.
- Step 2, Rub the marinade all over the birds and leave to marinate for a few hours or overnight.
- Step 3, Combine the sea salt, sugar and white wine vinegar and mix well. Add the cucumber and set aside while you cook the poussin.
- Step 4, Light the barbecue for direct cooking. Cook the poussin over medium heat for around 20 minutes.
- Step 5, Serve the poussin with the pickled cucumber, extra yoghurt and bread.
