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Imperial Kashmiri Curry Guinea Hen

Imperial Kashmiri Curry Guinea Fowl

This is a tandoori adapted for Guinea hen. This delicate-fleshed bird is well suited to Kashmiri curry and should be cooked lovingly.


  • 1 Guinea fowl
  • 1 lime or lemon
  • ¼ cup melted butter for basting


  • 1 onion, grated
  • 1 tsp ginger, finely chopped
  • 1 garlic clove, finely chopped
  • 1 Tbsp Imperial Kashmiri curry, ground
  • 2 Tbsp olive oil
  • ¼ cup plain Greek yogurt
  • ½ tsp lemon pepper, ground
  • 1 Tbsp tomato paste
  • Salt to taste


  1. 1

    Wash the Guinea hen well under running water. Sponge dry, using a paper towel.

  2. 2

    Open then flatten the hen by cutting through the breast bone. Place it in a bowl.

  3. 3

    Cut the lime in two. Squeeze the juice on the hen then rub the lime all over the bird to season it. Salt lightly and set aside.

  4. 4

    Blend all the Marinade ingredients together and pour them on the hen. Rub thoroughly to season well. Cover with cling wrap and let marinate, refrigerated for 24 hours.

  5. 5

    The following day, remove the bird from the refrigerator one hour before cooking. Preheat the oven to 350ºF/175ºC.

  6. 6

    Place the Guinea hen – skin side on a baking sheet. Baste, using half the melted butter.

  7. 7

    Cook for ½ hour. Baste using the remaining butter and cook for another ½ hour. If needed, broil for a few more minutes if the hen is not golden enough.

  8. 8

    Remove from the oven and let rest 15 minutes in a warm place before carving and serving.


    Replace the Imperial Kashmiri curry with Tex-MexTajine spices or Little Italy blend.