Tandoori Poussin with Quick Pickled Cucumber
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Feeds 1 - 2 people 
Prep time 720m
Cook time 30m
Description
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.
- 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
- 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.
- Rub the marinade all over the birds and leave to marinate for a few hours or overnight.
- Combine the sea salt, sugar and white wine vinegar and mix well. Add the cucumber and set aside while you cook the poussin.
- Light the barbecue for direct cooking. Cook the poussin over medium heat for around 20 minutes.
- Serve the poussin with the pickled cucumber, extra yoghurt and bread.
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