Tandoori Grilled Spatchcocked Poussin
Tandoori Grilled Spatchcocked Poussin
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- 1 packet The Spice Tailor Spicy Tandoori Marinade Kit
- 1 poussin, spatchcocked with skin taken off (ask your butcher if you prefer or see below)
- 125g green beans, topped and tailed
- 1 heaped tbsp. sour cream
- 2 tsps. finely chopped shallots
- Seasoning to taste
- Pierce the chicken all over with the tip of a knife and place in a large bowl. Add the marinade from the large pouch and coat the chicken well; let it sit as it comes to room temperature.
- Heat the oven grill to 250°C.
- Place the chicken on an oiled baking sheet and place in the oven. Cook for 8 minutes, check the chicken and if it hasn’t charred, turn the heat up to 300°C and grill for a further 2 minutes - or until lightly charred.
- Meanwhile, boil the beans in lightly salted water until done to your liking. I cook them for 6 minutes. Mix together the sour cream, shallots and 1 tsp. of the mint chutni from the smaller pouch.
- Check the chicken is cooked through and has an internal temperature of 165-175°F - or cut through the thicker parts and check the chicken is fully cooked through and there are no pink hues.
- Once done, sprinkle over with a couple of good pinches of the tandoori seasoning from the little sachet. Drain the beans and toss straight away in the sour cream mix and season to taste. Serve with the chicken.
- 1 packet The Spice Tailor Spicy Tandoori Marinade Kit
- 1 poussin, spatchcocked with skin taken off (ask your butcher if you prefer or see below)
- 125g green beans, topped and tailed
- 1 heaped tbsp. sour cream
- 2 tsps. finely chopped shallots
- Seasoning to taste
- Pierce the chicken all over with the tip of a knife and place in a large bowl. Add the marinade from the large pouch and coat the chicken well; let it sit as it comes to room temperature.
- Heat the oven grill to 250°C.
- Place the chicken on an oiled baking sheet and place in the oven. Cook for 8 minutes, check the chicken and if it hasn’t charred, turn the heat up to 300°C and grill for a further 2 minutes - or until lightly charred.
- Meanwhile, boil the beans in lightly salted water until done to your liking. I cook them for 6 minutes. Mix together the sour cream, shallots and 1 tsp. of the mint chutni from the smaller pouch.
- Check the chicken is cooked through and has an internal temperature of 165-175°F - or cut through the thicker parts and check the chicken is fully cooked through and there are no pink hues.
- Once done, sprinkle over with a couple of good pinches of the tandoori seasoning from the little sachet. Drain the beans and toss straight away in the sour cream mix and season to taste. Serve with the chicken.
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Tandoori food refers to grilled or roasted skewers of meat and vegetables cooked in a charcoal- fuelled tandoor oven, reminiscent of a BBQ char, but with savoury and spicy Indian flavours. If you are already a tandoori fan, our Classic Tandoori Marinade Kit is sure to be your new best friend! The marinade evokes that delicious restaurant tandoori taste, full of yoghurt tang, ginger, garlic and warming spices.
For Indian chefs, tandoori food takes a lot of training to master. But, with ovens and grills to hand - and now our tandoori Marinade Kits too - you can achieve that sought-after, mouth-watering marriage of spiced yoghurt coating and chary smokiness in minutes. We love using these kits to add bags of flavour to oven-roasted meats and veggies in the winter - and to add an Indian twist to classic BBQ food in the summer.
