Tikka Masala Spiced Poussin

Tikka Masala Spiced Poussin
by Chef Michael Falls 
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 2 tsp curry powder
  • 1 tsp ground ginger
  • 1 tsp dried mint
  • 1 tsp amchur powder (mango)
  • 1 tsp orange food colouring
  • 1 tsp chilli powder
  • 1 tsp salt
  • 1 cup natural yoghurt
  • 2 Tsp chopped fresh coriander
Combine all ingredients in a large bowl and set aside.
Place poussin breast up on a chopping board. Put knife blade into cavity alongside the backbone and cut through. Do the same along the other side of the backbone. You should now be able to flatten the bird out completely. Carefully place 2 skewers through the flattened bird diagonally, one skewer going each way and crossing through the middle. Repeat for each poussin. Marinade all poussin in the yoghurt mix, overnight if possible. Cook on a pre-heated (medium heat) barbecue hotplate, turning once, until juice runs clear from thickest part of meat.