Fried Green Squab Chickens

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

These are great for eating with your fingers. The skin of the squab chickens should be nicely crisp and the meat tender and succulent. This is Indian chicken and chips!


  • 2squab chickens, skin on, cut in half along the breastbone and backbone to create halves
  • juice of 1 lime
  • vegetable oil</


Pierce the squab chickens all over with a fork, then place in a dish and sprinkle over the lime juice and some salt. Put in the refrigerator for about 30 minutes.

Meanwhile, put all the masala ingredients into a food processor and whiz to form a green paste.

Spread the paste all over the squab chickens and let marinate again in the refrigerator for about 2 hours.

Heat so