Preheat the oven to 180°C.
Cut the poussins in half along the backbone and breastbone and score the leg flesh.
Crush the cardamom, fennel, coriander, pepper, curry powder, turmeric, and salt into a coarse powder.
Mix the chopped garlic into the spice mixture.
Blend the spice mixture with lemon juice and vegetable oil in a bowl.
Rub the marinade into the poussins and leave for up to one hour.
Fry the poussins gently in melted butter over a low heat while basting with spices.
Transfer poussins to an oven tray and roast for 10 to 12 minutes.
Sprinkle with toasted almonds and serve with flatbreads and raita.