Asset 2

For help with Local or Nationwide Delivery and Click and Collect orders please email delivery@parsonsnose.co.uk or call 07393 742 704

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/chicken, 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! Want some of the finest game meat in London? Look no further than Parson's Nose. Venison, veal and more are ready to browse in our online shop.

Delivery options

Your Postcode

Check to see if you are eligible for delivery