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