This is a tandoori adapted for Guinea hen. This delicate-fleshed bird is well suited to Kashmiri curry and should be cooked lovingly.
Wash the Guinea hen well under running water. Sponge dry, using a paper towel.
Open then flatten the hen by cutting through the breast bone. Place it in a bowl.
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.
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.
The following day, remove the bird from the refrigerator one hour before cooking. Preheat the oven to 350ºF/175ºC.
Place the Guinea hen – skin side on a baking sheet. Baste, using half the melted butter.
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.
Remove from the oven and let rest 15 minutes in a warm place before carving and serving.