Tandoori Poussins

Tandoori Masala is a South Asian spice blend traditionally used in the preparation of chicken or small pieces of meat on skewers (tikka masala), cooked in a tandoor – a cylindrical clay oven.

In our version, we’ve created an exotic flavor that, while not overly spicy, surprises the taste buds in an unexpected way. We've combined paprika, cumin, and black pepper, and added warm Sri Lankan spices like cardamom, cloves, coriander, cinnamon, ginger, and curry leaves. Tandoori Masala can be used in a wide range of South Asian-inspired dishes, marinades, and sauces.

Here’s a recipe with poussins, but feel free to switch it up with a whole chicken or your favorite cut of meat. We've suggested one poussin per person, but the beauty of this dish is its flexibility – adjust the portions to suit your appetite or the sides you’re serving. Whether you choose to cook the poussins in the oven for a slow roast or on the grill for that smoky char, the flavors will infuse the meat with irresistible warmth and depth.

Get ready to impress your guests with this vibrant, aromatic dish that brings a taste of South Asia right to your table.

4 poussins (or 1 large chicken)
2-3 tbsp Tandoori Masala (about 25g)
2 tsp salt
½ dl lime juice
2 tbsp freshly grated ginger
3-4 crushed garlic cloves
4 dl natural yogurt
A little oil for brushing
1 bunch finely sliced spring onions
Fresh cilantro
2 limes
Plenty of naan bread or rice

Rinse the poussins and pat them dry with paper towels. Mix the Tandoori Masala, salt, lime juice, ginger, garlic, and yogurt together, then pour the marinade over the poussins. Let the poussins marinate for at least 30 minutes, or ideally, overnight in the fridge.

Tip! Prepare a larger batch of the marinade and set some aside to use as a dipping sauce at the table.

The poussins can either be cooked in the oven in a baking dish or grilled in a foil tray, with as much marinade as you can get to stick to the chicken. Grill indirectly for 25-40 minutes, or bake them in the oven at 180°C (350°F) for about 45 minutes. Baste with the marinade during cooking.

The poussins are done when the juices run clear – insert a skewer into the thigh and check that the juices are completely clear.

Sprinkle the cooked poussins with finely chopped spring onions and a little fresh cilantro.

Serve with lime wedges and warm naan bread or rice. If there’s any cooking juices left in the baking dish, you can dip your naan bread into the flavorful sauce.

Enjoy your meal!