Vishnu Natarajan on the dish: "This is not a normal red coloured Tandoor chicken that you find most places. It should be a yellowish colour due to saffron, with golden brown marks obtained from roasting. Personally I love to have it with a bit of curry – presented on a bed of curry in a serving dish with the Tandoori chicken on top to bring all the senses together: colours for eyes, flavours, temperatures, textures and finally the taste to remember."
Make this tandoori baby chicken by Carom
Vishnu Natajaran, head chef at Soho's Carom, describes this dish as "all of the senses coming together", and we're not disagreeing. Check out the recipe for his signature marinated poussin below
Serves 4
Preparation time 60 mins
Cooking time 30 mins
Ingredients
- 300g poussin
- butter
- 1 lime
- ½g saffron
- 200g Greek yoghurt
- 10g cumin powder
- 15g garam masala
- 30g ginger & garlic paste
- 3 chopped green chillies
- 15g vegetable oil
- salt (to taste)
Method
Cut chicken in halves and remove skin. Mix all your marinade ingredients together. Apply this over the chicken, cover and leave in fridge for an hour.
Pre-heat oven to 180°C, place the chicken in centre and cook for approximately 15 minutes. Baste the chicken by applying butter or oil regularly while cooking. Check the thickest part towards the bone is fully cooked before serving. Once cooked, remove the chicken from the oven, apply a knob of butter and finish with a generous squeeze of lime.
