Ingredients

• 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

Directions

• 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.