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Tandoori Roast Guinea Fowl
Tandoori Roast Guinea Fowl is a modern Fusion recipe (based on an Indian original) for a classic dish of spatchcocked guinea fowl marinated in Tandoori spiecs that's roasted to cook. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Tandoori Roast Guinea Fowl.
prep time
75 minutes
cook time
60 minutes
Total Time:
135 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesFowl RecipesMilk RecipesFusion RecipesFusion Recipes
Anybody who’s been visiting this site regularly knows I love guinea fowl. This fusion recipe marinades guinea fowl in a tandoori-inspired sauce before roasting. This is then served with flatbreads and a lemony yoghurt dipping sauce.
Ingredients:
1 prepared guinea fowl
flatbreads and raita, to serve (optional)
For the marinade:
thumb-sized piece ginger, peeled and finely grated
5 garlic cloves, finely grated
Juice of 1 lemon
1 tsp paprika
½ tsp turmeric
½ tsp ground cumin
½ tsp ground coriander
150ml (3/5 cup) natural yoghurt
For the sauce:
100ml (2/5 cup) natural yoghurt
squeeze of lemon juice
2 tbsp coriander (cilantro) leaves
Method:
Begin with the marinade. Combine all the ingredients with 1 tsp salt and a generous amount of freshly-ground black pepper. Sit the guinea fowl in a large bowl or non-reactive container and rub the marinade all over, including under the skin of the breast. Transfer to the fridge to marinate for at least 1 hour (or for up to 24 hours).
Heat the oven to 220C/200C fan/ gas 7. Put the marinated guinea fowl in a small roasting tin and pour over any leftover marinade. Pour a small glass of water into the tin around the guinea fowl then transfer to an oven pre-heated to 220C (200C fan/ gas mark 7) and roast for 50 minutes to1 hour, or until cooked through and lightly charred on the outside. Carefully lift the guinea fowl onto a chopping board, draining any cooking juices from the cavity into the tin, and leave to rest for about 10 mins while you prepare the sauce.
Add a splash of water to the roasting tin. If the tin is flameproof, set it over a medium heat and bring to a simmer. If the tin is not flameproof, scrape everything into a saucepan and bring to a simmer. Add the yoghurt and bring to the boil. Season to taste, adding a squeeze more lemon juice if needed. Mix in the coriander leaves then pour the sauce into a serving dish, or pass through a sieve into a dish if you prefer a smoother sauce. Carve the guinea fowl and serve with the sauce, some flatbreads and raita, if you like.
