Servings : Serves 3-4
A tender, moist and juicy chicken, which is fried and then brushed with a wonderfully spicy poussin sauce.
Ingredients for Chicken Marinade
- 1 small chicken (poussin), cut into quarters - using a fork, pierce the chicken all over. Marinate in the ingredients below for at least 2 hours.
- 3 tbsp. yoghurt
- 1 tsp. lemon juice
- 1 tsp. salt
- 1 tsp. garam masala
- 1 tsp. turmeric powder
- 1 tsp. garlic paste
- 1 tsp. ginger paste
- 1 tsp. chilli powder
Ingredients for Poussin Sauce
- 2 tbsp. margarine plus 3 tbsp. oil (any that you like)
- 1 tbsp. fresh ginger paste
- juice of 1 lemon
- 2 tbsp. paprika powder
- 1 tbsp. red chilli powder (reduce for milder results)
- 1 tsp. white or black pepper powder
- pinch of salt
- 1/2 tsp. cinnamon powder
- 1 tbsp. white vinegar
Instructions
You can either make this dish with the skin or without, the pic you see has both options, the breast piece was skinless, the thigh & drumstick was with skin. So go with whichever option you like best, although of course the one with the skin is the authentic 'poussin'.
For the Chicken
Once ready to cook, remove the chicken pieces and shake off the excess marinade and discard it. Drizzle a little oil in a pan and then fry the chicken for about 5 minutes per side and set aside.
For the Poussin Sauce
Heat the margarine with the oil until hot. Add the ginger and cook until fragrant, then add the vinegar and salt, simmer for a minute then add the paprika, red chili powder, pepper and lemon juice. Remove from the heat and sprinkle the cinnamon powder. Stir together.
Now dip the lightly fried chicken pieces into this sauce and take them out again. Lay out a sheet of foil on a baking tray and place the chicken pieces on it. Preheat the oven at 170 C then put the tray in the oven and bake for about 20 minutes (turn them over midway through the baking). Turn the heat down to 120 C and bake for another 15-20 minutes. Make sure to brush some of the remaining poussin sauce every now and then on the chicken pieces so they stay moist.
Serve hot with a side of fries and some extra poussin sauce on the side to dip in!
Enjoy!
I tried this recipe and it was a hit. i thought the chicken will turn hard because of the frying and baking but i was surprised that the chicken remained soft and moist even after four hours. thank you so much Fauzia.
hii..can just chicken thighs be used for this??pls reply asap..i wanna make it today for dinner coz it looks yum!
Hi, yes that is fine.
if we dont have oven we can bake it in patila
I am trying this recipe kesho.Hope it turns out great,i am a big fun of poussin.p.s love your recipes.
can we use butter instead margarine?
Yes you can use butter.
A.Alkm,
What is white pepper powder?i hv no idea of how it is..can I use black pepper powder instead?
W/Salaam it is like black pepper powder, just white in colour. Yes you can use black in its place.
Can we marinate it overnight?
Yes you can.
I only have apple cider
I only have apple cider vinegar at home…can I use that instead of the white vinegar?
Yes that should be fine. If
Yes that should be fine. If the vinegar is too strong, dilute it with some water.
Salam aleykum.. Dear Fauzia,
Salam aleykum.. Dear Fauzia, I made this today with potato wedges and coleslaw, chicken turned out succulent and I loved the coleslaw recipe, thank you 🙂
My query is regarding the oil used for frying. I rarely indulge in deep frying as I cannot re-use the oil for frying and do not like wasting all that oil. Ramadan is the only month when I cannot avoid deep-frying.
To make better use of the oil in this recipe, I also made a batch of your gulab jamuns, then used the oil to fry the chicken quarters. As I noticed a lot of recipes here that involves deep-frying, I’d appreciate your own tips on how you save oil for such recipes, without re-using them for frying again.
Regards, Mrs S
W/Salaam, what I do is I use
W/Salaam, what I do is I use a very small frying pan so less oil is used at any given time. It means I would have to fry in more than one batch at times, but we are a small family so that works out fine for me. After re-using the oil 2-3 times, I sieve it in a jar and then use from that for making stuff like curries, pilaus, in rotis/parathas and so on. That way it gets used up as opposed to it being heated and re-heated over and over again. Hope that helps! 🙂
Assalamualaikum,
Assalamualaikum,
Can you please tell me for how much time approx. You baked the chicken after frying in the second step?
And also can I omit the margarine & use 4 tbsps. of oil instead?
JazakAllah Khair
W/Salaam, 20 minutes at 170 C
W/Salaam, 20 minutes at 170 C then 15 more minutes at 120 C. Yes you can use oil BUT margarine for this recipe gives better flavour.
Assalamualaikum,
Assalamualaikum,
I wanted to ask one more thing please:
what is the wieght of the 1 small chicken that you have used?
W/Salaam, about 800-900gm.
W/Salaam, about 800-900gm.
OK!=)
OK!=)
JazakAllah Khair, I’ll be making this today in shaa Allah.
So this means first we have to fry, then dip it in the sauce & then bake first at 170 for 20 mins & then at 120 for 15 more minutes, right?
Assalamualaikum,
Assalamualaikum,
I made this today & it turned out amazing alhumdulillah! Very tender & delicious with the coleslaw!:D
JazakAllah Khair
A.A. I made this for dinner
A.A. I made this for dinner and it turned out to be AMAZING Mashaallah. Thanks for sharing:)
aoa..can i omit the baking
aoa..can i omit the baking step?how can it be replaced?
That will be tricky as this
That will be tricky as this recipe requires baking for perfect results.
salam fauzia i m a very big
salam fauzia i m a very big fan of ur recipes n have tried alot of them with success but with this chicken it dried out in the end..i live in zimbabwe n have electric oven n u over cooked them or what i dont know…can u help…???
Thanks! Sounds like the
Thanks! Sounds like the chicken was overcooked, that is the sure way of drying out any chicken. Make sure you cook it for the recommended time and be sure to preheat the oven before the chicken goes into it.
Asslamualaikum warahmatullahi
Asslamualaikum warahmatullahi wabarakatuhu ,please tell me is the chicken with skin and does it have to have skin or can I use normal baby,chicken
W/Salaam, with skin, you can
W/Salaam, with skin, you can peel the skin off later if you want. I have also made it without the skin and it turned out great too. Yes you can use baby chicken.
aoa fauzia g ,
aoa fauzia g ,
You have not added any new recipe for along time
There is a new recipe added
There is a new recipe added every week. In fact in this last week I have added TWO recipes. Please check the front page.
Hi fauzia…well hw do i make
Hi fauzia…well hw do i make large quantity of sauce??coz the ingredients m using as per the neasuremnt,it ends up turning very little..n if i add butter instead its becoming very oily…i want to maximise the quantity without adding margarine or oil.plz advice
Hi, double or even triple ALL
Hi, double or even triple ALL the sauce ingredients, not just the butter/margarine.