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Karunesh Khanna

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

Ingredients: 

Double poussion/Guniea fowl 5nos

1st Marination

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

2nd Marination

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

Directions: 

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!