Blend all poussin ingredients except the meat into a smooth purée.
Cover the poussin with the purée and marinate for one hour.
Preheat the oven to 220°C.
Place poussin on a wire rack in a roasting tray and roast for 7 minutes.
Reduce heat to 200°C and roast for 20 minutes until juices run clear.
Fry coriander, cumin, cardamom, and cinnamon in oil for 3 minutes.
Add rice and raisins and fry until rice is translucent.
Add 600ml water, cover with parchment, and simmer until water is absorbed.
Fry onions in oil for 7 minutes until softened.
Stir in ginger and garlic pastes and cook for 3 minutes.
Add spices and tomato purée and cook for 3 minutes.
Simmer chopped tomatoes until the sauce is thick.
Serve poussin with a portion of pilau and tomato chutney.