Tandoori Guinea Fowl
Tandoori Guinea Fowl



  • 1 whole guinea fowl
  • For the Marinade
  • Thumb-sized piece of ginger, grated
  • 5 grated garlic cloves
  • 1 lemon, juice only
  • 1 tsp paprika
  • ½ tsp each of turmeric, coriander, and cumin
  • 150ml plain yoghurt
  • Make the marinade by combining all of the ingredients with some seasoning. Sit the bird in a large bowl, and rub the marinade all over and under the skin of the breast. Transfer to the fridge, and leave to marinate for at least an hour.
  • Preheat the oven to 220C. Put the guinea fowl in a roasting tin, and pour over any remaining marinade. Add a glass of water to the tin, and roast for 1 hour until cooked through and a little charred. Lift the guinea fowl onto a board and leave to rest for 10 mins, then carve and serve with rice or flatbreads and salads.
1 hr
3 serving

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