12 dried Kashmiri red chillies
1 whole guinea fowl, skinned and cut into 8 pieces
4 tablespoons malt vinegar
1½ teaspoons chilli powder
1 teaspoon salt
4cm / 1½ inch piece ginger, peeled and roughly chopped
10 cloves garlic, roughly chopped
40ml / 1½ fl oz mustard oil
90g / 3¼ oz hung yoghurt
½ teaspoon caraway seeds
1 teaspoon garam masala
chutneys, to serve
Discard the stems of the chillies, slit open and discard the seeds. Put in a heatproof bowl, cover with boiling water and leave to soak for 1 hour, then drain.
Rinse the guinea fowl pieces under cold running water, then drain and pat dry with kitchen paper. Make incisions in the breasts and legs with a sharp knife.
Mix together the vinegar, chilli powder and 1 teaspoon salt in a large non-metallic bowl. Add the guinea fowl pieces and mix well, then cover and leave to marinate for about 15–20 minutes at cool room temperature.
Meanwhile, put the ginger, garlic, mustard oil and soaked Kashmiri chillies in a blender and blend to a smooth paste. Transfer to shallow dish, add the yoghurt, caraway seeds and salt to taste and mix well. Add the guinea fowl pieces and turn to coat in the mixture, then cover and leave to marinate in the fridge for 3–4 hours.
Thread the guinea fowl pieces onto metal skewers and cook in a medium-high tandoor or over a barbecue for about 15 minutes or until cooked through. Allow to rest for a couple of minutes before sprinkling with garam masala and serving.
• This recipe is taken from Food of the Grand Trunk Road - Recipes of rural India, from Bengal to the Punjab, by Anirudh Arora and Hardeep Singh Kohli (New Holland, £19.99). Order a copy for £15.99 from the Guardian bookshop