11 September 2026
Guineafowl tikka masala
BY BRIAN REILLY – The perfect starter, especially when enjoyed with a glass of wine.
The perfect starter.
This recipe is a winner for the summer braai season. The key is the garam masala, which literally means “warm spice mix”.
You can buy it or make it from equal parts of the following ingredients, all finely ground:
- cumin
- coriander
- cardamom
- cloves
- cinnamon
- black pepper
The first step is to carefully remove the breast meat from the guineafowl.
Start by removing the breasts from the bird; plan on roughly one bird per person. On the inside of each breast, you will notice a small, delicate strip of meat. This is the inner fillet or pectoralis minor, often referred to in culinary terms as a “tender” or “goujon”. Carefully separate it and set it aside – it is a prized cut.
Next, inspect the breast meat and trim away any visible blood, embedded pellets or feathers to ensure a clean finish. Cut the breasts lengthwise into three even pieces.
Basic ingredients for the guineafowl tikka masala.
INGREDIENTS (FOR FOUR BIRDS)
- guineafowl breasts with tenders – probably a minimum of four birds’ worth
- 2 tablespoons fresh, grated ginger
- 1 tablespoon crushed garlic
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon ground coriander
- ½ teaspoon garam masala
- ¼ teaspoon ground chilli powder
- juice of half a lemon
- 2 cups plain yoghurt
- 1 teaspoon tomato paste (optional)
The breast meat after being cut into strips.
METHOD
The marinated meat should rest in the refrigerator for 12 to 24 hours.
- Mix all the ingredients in a medium-sized bowl and add the guineafowl strips, making sure they are all well coated.
- Cover with a plastic film or lid and refrigerate for 12 to 24 hours.
- Thread the pieces lengthwise onto kebab sticks, looping them back on themselves – three pieces to a stick. Discard the marinade.
- Braai over hot coals for no more than two minutes a side.
Braai the kebabs over hot coals.