Tandoori roast guinea fowl

Make a roast with a difference with this tandoori roast guinea fowl. Delicious served with flatbreads and raita, enjoy any leftovers wrapped in a naan bread

  • Prep:15 mins
    Cook:1 hrs
    plus 1 hr marinating and resting
  • Serves 3
  • Easy

Nutrition per serving

  • kcal 569
  • fat 35g
  • saturates 16g
  • carbs 6g
  • sugars 0g
  • fibre 1g
  • protein 58g
  • salt 0.5g


  • 1 guinea fowl
  • flatbreads and raita, to serve (optional)
  • thumb-sized piece ginger, peeled and finely grated
  • 5 garlic cloves, finely grated
  • 1 lemon, juiced
  • 1 tsp paprika
  • ½ tsp turmeric
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 150ml natural yogurt
  • 100ml double cream
  • squeeze of lemon juice


  1. First, make 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 container and rub the marinade all over, including under the skin of the breast. Transfer to the fridge to marinate for at least 1 hr, or for up to 24 hrs.

  2. 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 and roast for 50 mins-1 hr until cooked through and lightly charred. Carefully lift the guinea fowl onto a board, draining any cooking juices from the cavity into the tin, and leave to rest for about 10 mins while you make the sauce.

  3. 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 cream and bring to the boil. Season to taste, adding a squeeze more lemon juice if needed. 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.

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