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    Tandoori Spring Chicken

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    Tandoori Spring Chicken

    • Preparation time: 30 minutes, plus 6-24 hours marinating
    • Cooking time: 20 minutes
    • Total time: 50 minutes, plus 6-24 hours marinating 25 minutes

    Serves: 4


    • 4 oven-ready poussins
    • Fine sea salt
    • 55g butter, melted, to cook
    • Marinade
    • 1 clove garlic, finely chopped
    • 1 teaspoon fresh ginger, peeled and finely diced
    • 1 teaspoon paprika
    • A pinch of cayenne pepper
    • 2 teaspoons garam masala
    • Freshly ground black pepper
    • Juice of half a lemon
    • 100g natural Greek yoghurt
    • To accompany
    • Freshly ground black pepper
    • 1 lemon, quartered
    • 1 small red onion, sliced
    • Half a cucumber, peeled and cut into thick rounds
    • 200g Greek yoghurt
    • Salt
    • ½ teaspoon cumin seeds
    • 4 naans


    1. Carve the poussins with poultry shears. Remove the wing tips. Using a knife, cut the legs (with thighs) off the birds and set aside. Using your shears, cut down each side of the spine, and remove in one piece. Cut down the middle of the bird through the breast bone. This will give you 2 breasts with bone and wing attached, and 2 leg portions per bird.
    2. Pour some salt into a bowl. Rub it into the chicken and your hands so that you can grip the chicken skin. Pull away all its skin and any excess fat. Rinse each piece and pat dry.
    3. Mix the marinade ingredients, then add the chicken pieces, rubbing it thoroughly into them. Cover and refrigerate for 6-24 hours.
    4. Shortly before serving, preheat the oven to its highest setting. Line a large, shallow roasting tin. With fingers, roughly remove some of the marinade from the chicken and arrange the chicken, flesh side up, in a single layer in the tray. Pour over the melted butter, making sure each piece is well coated, then roast for 20 minutes until just cooked.
    5. Meanwhile, prepare the accompaniments as listed above. Thin the yoghurt with a little water and season to taste with salt and pepper. Put the cumin seeds in a dry pan and toast over a medium heat. As soon as they smell aromatic, remove and grind (you can use the end of a rolling pin) before sprinkling over the yoghurt. Transfer to 4 small bowls.
    6. Serve the chicken hot or warm with lemon wedges, onion and cucumber slices, the seasoned yoghurt and warm naans.

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