Tandoori-style whole guinea fowl

Name: Tandoori-style whole guinea fowl
Yield: Serves 4
Cuisine: India
Ingredients: 1 guinea fowl, about 1.3 kg/3lb; 45 ml/3 tbsp sunflower oil or light olive oil; 1 small (US medium) egg, beaten; 50 g/2 oz/¼ cup butter, melted; Indian bread or Pilau Rice with Raisins, to serve; wedges of lemon, onion rings and cucumber slices, to garnish; 175 g/6 oz minced (ground) turkey; 30 ml/2 tbsp sunflower oil or light olive oil; 1 clove garlic, crushed, or 5ml/1 tsp garlic purée; 5 ml/1 tsp ginger purée; 1 small onion, finely chopped; 30 ml/2 tbsp chopped fresh coriander (cilantro); 2.5 ml/½ tsp salt; 1.25 ml/¼ tsp ground turmeric; juice of 1 lemon; 5 ml/1 tsp salt, or to taste; 2.5 cm/1 in fresh root ginger, grated, or 10ml/2 tsp ginger purée; 2 cloves garlic, crushed, or 10ml/2 tsp garlic purée; 45 ml/3 tbsp Greek (US strained plain) yogurt; 10 ml/2 tsp gram flour (besan); 30 ml/2 tbsp double (heavy) cream; 5 ml/1 tsp ground coriander; 5 ml/1 tsp ground cumin; 2.5 ml/½ tsp ground turmeric; 5–10ml/1–2 tsp chilli powder; 5 ml/1 tsp garam masala

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

The word mussallam means ‘whole’, and fabulous dishes using whole game birdegularly graced the dinner tables at royal households in Rajasthan. Most of these dishes were very extravagant and took many hours to prepare. Jungli Murgh Mussallam is a somewhat simplified version of a regal dish, which is cooked tandoori-style in a hot oven. Guinea fowl has a subtle gamey flavour and delicious tender meat.

Ingredients

Asia
India
Main course

Ingredients

Method