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Poussins with tamarind glaze

Poussins with tamarind glaze

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling and marinating
  • More effort
  • Serves 4

An exotic Indian dish, made using poussins

Nutrition: per serving
low insalt0.54g


  • 2 tbsp vegetable oil
  • 1 tbsp cumin seeds, toasted in a hot pan and crushed
  • 4 spatchcooked poussin , legs and breast pieces

For the tamarind glaze

  • 100g tamarind paste
  • 250g jaggery or muscovado sugar
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp fennel seed
  • 3 green cardamom pods
  • small knob of fresh ginger , peeled and roughly chopped
  • 1 green chilli , roughly chopped
  • large pinch of chilli powder
  • pinch of ground ginger
  • large pinch of chaat masala , optional


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

Recipe from Good Food magazine, November 2003

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