This marinade gives colour and flavour to the poussins and turns your microwave into an Indian "tandoor", or oven.
4 poussins
Marinade
1 small onion, chopped
1 small piece fresh ginger, grated
2 tsps ground coriander
2 tsps ground cumin
2 tsps paprika
1 tsp turmeric
1 tsp chilli powder
280 ml (1/2 pint) plain yoghurt
Juice of 1 lime
2 green chilli peppers, seeded and chopped
2 tbsps chopped fresh chives
Salt and pepper
1 small piece fresh ginger, grated
2 tsps ground coriander
2 tsps ground cumin
2 tsps paprika
1 tsp turmeric
1 tsp chilli powder
280 ml (1/2 pint) plain yoghurt
Juice of 1 lime
2 green chilli peppers, seeded and chopped
2 tbsps chopped fresh chives
Salt and pepper
To Serve
1 head of lettuce, broken into leaves
4 tomatoes, cut in wedges
1 lemon, cut in wedges
4 tomatoes, cut in wedges
1 lemon, cut in wedges
method
1. Combine all the marinade ingredients together. Skin the poussins and cut them in half. Prick the flesh and rub in the marinade. Leave for 1 hour.
2. Cook on HIGH for 20 minutes or until juices run clear, basting frequently with the marinade.
3. Leave to stand, loosely covered, for 5 minutes before serving.
4. Heat any remaining marinade on MEDIUM for 1 minute, but do not allow to boil.
5. Pour over the chicken and serve on a bed of lettuce with tomato and lemon wedges
2. Cook on HIGH for 20 minutes or until juices run clear, basting frequently with the marinade.
3. Leave to stand, loosely covered, for 5 minutes before serving.
4. Heat any remaining marinade on MEDIUM for 1 minute, but do not allow to boil.
5. Pour over the chicken and serve on a bed of lettuce with tomato and lemon wedges
serving amount
serves 4
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