First make the tamarind glaze.
Put all the ingredients except the
ground ginger and chaat masala in
a medium saucepan with 500ml
water. Boil for 20 minutes, stirring
frequently, until reduced by about
half and slightly syrupy. Strain into
a bowl to remove all the spices, stir
in the ground ginger and chaat
masala and leave to cool.
Pour half the glaze into a large
bowl and set another 4 tbsp aside
to serve (The rest will keep in the
fridge for up to a month for a sauce
or marinade.) Whisk in the oil and
cumin and add the poussin. Cover
and marinate in the fridge for half
an hour at least – overnight is ideal.
Preheat the oven to fan 180C/conventional 200C/gas 6. Lift the
poussin pieces out of the marinade and lay on a roasting tray. Roast for
30 minutes, basting with the
cooking juices and the leftover
marinade every 5 minutes until the
poussins are lacquered and sticky.
To serve, mix the reserved glaze
with 1 tablespoon water and drizzle
over the poussins on 4 plates.
Serve with a mushroom risotto and poppadums.