Poussins with tamarind glaze

Ingredients

• 2 tbsp vegetable oil 
• 1 tbsp cumin seeds hot crushed toasted
• 100 g tamarind paste 
• 250 g muscovado sugar 
• 1 tbsp coriander seeds 
• 1 tbsp cumin seeds 
• 1 tbsp fennel seeds 
• 3  cardamom pods green
• 1 small knob ginger fresh peeled roughly chopped
• 1  to 2 chilies slit green roughly chopped
• 1 large pinch chili powder 
• 1 pinch ground ginger 
• 1 large pinch chaat masala 
• 4  poussin 

Equipment

• bowl
• sauce pan
• oven
• whisk

Directions

1. First make the tamarind glaze. Put all the ingredients except the ground ginger and chaat masala in a medium saucepan with 500ml water. Boil for 20 minutes, stirring frequently, until reduced by about half and slightly syrupy. Strain into a bowl to remove all the spices, stir in the ground ginger and chaat masala and leave to cool.
2. Pour half the glaze into a large bowl and set another 4 tbsp aside to serve (The rest will keep in the fridge for up to a month for a sauce or marinade.)
3. Whisk in the oil and cumin and add the poussin. Cover and marinate in the fridge for half an hour at least overnight is ideal.Preheat the oven to fan 180C/conventional 200C/gas
4. Lift the poussin pieces out of the marinade and lay on a roasting tray. Roast for 30 minutes, basting with the cooking juices and the leftover marinade every 5 minutes until the poussins are lacquered and sticky.To serve, mix the reserved glaze with 1 tablespoon water and drizzle over the poussins on 4 plates.
5. Serve with a mushroom risotto and poppadums.