Tandoori-style whole guinea fowl

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

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