Preparation info
  • Makes

    1 Litre

    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

This recipe uses spatchcocks (poussin or baby chickens) as they are available all year round. However, in Northern India, when the game season is under way, partridge would be used. The pickle is an ideal accompaniment to most dishes or can be eaten with breads.


  • 2 × 900 g (2 lb) spatchcocks (poussin) or 1 partridge
  • 6


Cut each spatchcock or partridge into six pieces by removing both legs and cutting between the joint of the drumstick and thigh. Cut down one side of each backbone, leaving it attached to one side. Turn each poussin or partridge over and cut through the cartilage down the centre of each breastbone. T