Guinea Fowl Changezi Recipe

Prepare and marinate the guinea fowl

Pat the guinea fowl pieces dry. In a large bowl combine 1 cup plain yogurt, 2 tbs ginger-garlic paste, 1 tbs Kashmiri red chili powder, 0.5 tsp turmeric, 1 tsp garam masala, 1 tbs lemon juice, 1 tbs vegetable oil and salt to taste. Rub the marinade thoroughly into all pieces, making small slashes in thicker parts so the marinade penetrates. Cover and refrigerate for at least 1 hour (preferably 3–4 hours or overnight for best flavor).

Soak and grind almond-poppy paste

Soak 0.5 cup blanched almonds and 1 tbs poppy seeds in 60–80 ml warm milk for 20–30 minutes (reserve the remaining milk). After soaking, transfer them to a blender with 2–3 tbs of the soaking milk and blitz to a smooth, slightly runny paste. Scrape down the sides and add more milk if needed so the paste is pourable but thick. Set aside.

Soak saffron

Place 10 saffron strands in 2 tbs warm milk (from the reserved milk) and let steep while you cook to release color and aroma. Keep the remaining milk for the sauce.

Caramelize the onions

Heat 3 tbs ghee + 1 tbs oil in a wide heavy-bottomed pan over medium heat. Add the 2 thinly sliced onions and a pinch of salt; fry, stirring occasionally, until deep golden brown and caramelized (about 18–25 minutes). Remove about 1/3 of the fried onions to a bowl (reserve for garnish or to stir in later), leaving the rest in the pan.

Temper whole spices

To the pan with remaining fried onions, add 2 bay leaves, 4 green cardamom, 4 cloves and 1 cinnamon stick. Sauté for about 30 seconds until fragrant.

Build the gravy base

Add 1 tbs additional ginger-garlic paste and the 2 pureed tomatoes to the pan. Cook on medium heat until the tomato oil starts to separate from the mixture (8–10 minutes), stirring frequently so it doesn't stick. Add the almond-poppy paste and mix well, cooking for 3–4 minutes so the raw nut flavor cooks out. If the mixture seems too thick, add up to 1 cup (240 ml) water or stock gradually to reach a silky gravy consistency.

Add the marinated guinea fowl

Remove the marinated guinea fowl from the fridge and add the pieces to the pan, stirring to coat them in the gravy. Bring to a gentle simmer, cover the pan, and cook on low-medium heat for 30–40 minutes, turning pieces once halfway through, until the bird is cooked through and tender (internal temperature ~75°C/165°F) and the gravy has reduced and thickened. Add additional water/stock (a few tbs at a time) if the gravy dries out before the meat is tender.

Finish with cream, saffron and seasonings

When the guinea fowl is tender and the gravy has the desired thickness, stir in 0.5 cup fresh cream, the saffron + milk infusion, 1 tbs butter and 1 tbs crushed kasuri methi. Taste and adjust salt; add 0.5 tsp sugar if the tomatoes are overly acidic. Simmer uncovered on very low heat for 5–7 minutes to meld flavors and slightly thicken the sauce. Stir in the reserved caramelized onions (optional) for added sweetness and texture.

Garnish and serve

Turn off the heat and sprinkle 0.25 cup chopped fresh cilantro. Serve the Guinea Fowl Changezi hot with lemon wedges on the side. Accompany with naan, steamed basmati rice or a pilaf. Spoon any remaining butter or cream over the top just before serving for a glossy finish.