Guinea Fowl Cooking And Cutting | Guinea Fowl Roasting Recipe |Chakor Tawa Roast Recipe Mubarak Ali

yogurt

🥗Healthier: low-fat yogurt

💰Cheaper: buttermilk

Low-fat yogurt reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: paneer

Tofu offers a plant-based option, while paneer is more affordable.

red chili powder

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika offers color without heat, while cayenne is often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

Clean and prepare the guinea fowl by removing feathers and innards.

Cut the guinea fowl into large pieces.

In a pot, add the guinea fowl pieces and cover with water.

Add a piece of ginger, garlic, and onion cut into large chunks to the pot.

Include whole spices: bay leaf, cloves, cinnamon, green cardamom, and nutmeg.

Season with salt and turmeric powder, and add more water as needed.

Cover the pot and cook on medium heat for about 1.5 hours until the meat is tender.

Remove the guinea fowl from the pot and let it cool slightly.

Make deep cuts in the meat for marination.

Prepare the marinade with yogurt, lemon juice, turmeric powder, red chili powder, salt, garam masala, coriander powder, and oil.

Mix the marinade well and coat the guinea fowl pieces thoroughly.

Let the marinated guinea fowl sit for about 30 minutes.

Heat a tawa and add oil.

Place the marinated guinea fowl on the tawa and pan-fry until cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens