- 300ml/10½fl oz set plain yoghurt
- 4cm/1½in piece ginger, peeled, chopped
- 4 garlic cloves, peeled, chopped
- bunch coriander, leaves only
- handful spinach leaves
- 4 poussin
- 2 tbsp vegetable oil
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 6 green cardamom pods, lightly crushed
- 1 stick cinnamon
- 100g/5½oz raisins
- 400g/14¼oz basmati rice
- 600ml/1 pint 1½fl oz water
- 3 tbsp vegetable oil
- 1 onion, peeled, finely chopped
- 4cm/1½in ginger, peeled, blended to a paste in a food processor
- 3 garlic cloves, peeled, crushed to a paste
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 tsp chilli powder
- 1 tbsp tomato purée
- 500g/1lb 1½oz ripe tomatoes, chopped
- For the poussin, blend together all of the poussin ingredients except the poussin in a food processor to a smooth purée.
- Using your hands, spread the purée over the poussin until completely covered. Cover and set aside to marinate for at least one hour.
- Preheat the oven to 220C/425F/Gas 7.
- When the poussin have marinated, place them onto a wire rack and place the wire rack into a roasting tray. Transfer to the oven and roast for 5-7 minutes.
- Reduce the heat to 200C/400F/Gas 6 and continue to cook the poussin for a further 18-20 minutes, or until the poussin are golden-brown and cooked through. (If the poussin brown too quickly, reduce the oven temperature to 180C/350F/Gas 4 or cover the poussin with aluminium foil.) The poussin are cooked with the juices run clear when pierced in the thickest part with a skewer.
- For the raisin pilau, heat the oil in a frying pan over a medium heat. Add the coriander seeds, cumin seeds, cardamom pods and cinnamon stick and fry, stirring continuously, for 2-3 minutes, or until the spices are fragrant.
- Add the rice and raisins and fry for 1-2 minutes, or until the rice is slightly translucent.
- Pour over the water and bring to the boil. When the rice is boiling, cover the surface of the rice with a circle of baking parchment, then reduce the temperature until the mixture is simmering gently. Continue to simmer until the rice has absorbed all of the water and is tender.
- For the tomato chutney, heat the oil in a pan over a medium heat. Add the onions and fry for 5-7 minutes, or until softened but not browned.
- Add the ginger paste and garlic and continue to cook for a further 2-3 minutes, stirring continuously.
- Add the spices and continue to fry for a further minute, then add the tomato purée, stir well and cook for a further 2-3 minutes.
- Add the tomatoes and continue to simmer, squeezing them down with the back of a wooden spoon until all of the tomatoes have completely broken down and the sauce is thick.
- To serve, place a poussin into the centre of each of four serving plates. Spoon a portion of tomato chutney and a portion of the raisin pilau alongside.