Karunesh Khanna is the current executive chef at the world famous Tamarind restaurant in London, the granddaddy of Indian dining establishments in the UK.
No stranger to the world of Michelin star, Karunesh himself received his first star for his restaurant Amaya, which he opened after moving to England in 2004.
Now at Tamarind, Karunesh’s innovative, simple and elegant recipes are renowned as light and delicate taking the restaurant to the next level of cuisine.
Karunesh (@chef.karunesh) has teamed up with Parson’s Nose to bring you some of his best recipes right into your kitchen.
Bring the taste of Tamarind straight into your own homes using only the finest cuts from Parson’s Nose.
Double poussion/Guniea fowl 5nos
Oil vegetable 250 ml
Kashmiri chilli powder 60 gm
Malt vinegar 50 ml
ginger paste 75 gm
garlic paste 75 gm
garam masala 40 gm
coriander powder 30 gm
cumin powder 20 gm
Dried fenugreek Powder 20 gm
Salt 10 gm
Natural yogurt drained 200gm (Take about 300gm of yogurt and leave it in a strainer for few hours do drain of any liquid.)
Kashmiri chilli powder 15gm
Salt 5 gm
Mango powder 10 gm
Clean the bird, remove skin.
In a mixing bowl add all ingredients of 1st marination and mix the bird with it and referigerate for about 2-3 hrs
In another mixing bowl mix the ingredients of 2nd marination. Add the marinated birds to the yogurt mix adjust the salt and spice level to the required level
preheat the oven to 220 C place the marinated birds on a oven rack with a drip tray and cook for about 25 -30 min
Browse our Parson's Nose poussin cuts to do this amazing recipe justice!
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