Tandoori-style whole guinea fowl from The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India by Mridula Baljekar

Ingredients

• 1 guinea fowl, about 1.3 kg/3lb
• 5 ml/1 tsp ground cumin
• 2.5 ml/½ tsp ground turmeric
• 5–10ml/1–2 tsp chilli powder
• 5 ml/1 tsp garam masala
• 45 ml/3 tbsp sunflower oil or light olive oil
• wedges of lemon, onion rings and cucumber slices, to garnish
• 2.5 cm/1 in fresh root ginger, grated, or 10ml/2 tsp ginger purée
• 2 cloves garlic, crushed, or 10ml/2 tsp garlic purée
• 45 ml/3 tbsp Greek (US strained plain) yogurt
• 10 ml/2 tsp gram flour (besan)
• 30 ml/2 tbsp double (heavy) cream
• 5 ml/1 tsp ground coriander
• 1 clove garlic, crushed, or 5ml/1 tsp garlic purée
• 2.5 ml/½ tsp salt
• 1.25 ml/¼ tsp ground turmeric
• 30 ml/2 tbsp chopped fresh coriander (cilantro)
• 50 g/2 oz/¼ cup butter, melted
• 1 small (US medium) egg, beaten
• Indian bread or Pilau Rice with Raisins, to serve
• 30 ml/2 tbsp sunflower oil or light olive oil
• 175 g/6 oz minced (ground) turkey
• 5 ml/1 tsp ginger purée
• 1 small onion, finely chopped
• juice of 1 lemon
• 5 ml/1 tsp salt, or to taste