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

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.