Pheasant Tikka Masala

Pheasant Tikka Masala

A takeaway classic made with healthy pheasant breasts.
Cook Time 1 hour
Marinate 8 hours
Total Time 9 hours
Course Main Course
Cuisine Indian
Servings 4


  • 1 kg pheasant breasts cut into large bite size pieces
  • 3 tsp garlic & ginger paste
  • 1 tbsp tandoori mix
  • 250 grams natural yoghurt
  • 1 onion finely chopped
  • 2 green chillies finely chopped
  • 1 lemon
  • 4 tbsp butter or ghee
  • 8 tomatoes finely chopped
  • 1 tsp cumin
  • 2 tbsp cream
  • 1 tsp paprika
  • oil for frying
  • chopped fresh coriander to garnish
  • salt and pepper


  • Put yogurt into a bowl add tandoori mix, half of garlic & ginger paste, and green chillies if using and mix into a lovely paste. Coat the pheasant pieces well with the mixture and cover and leave overnight to marinate.
  • Place pheasant pieces on an oven tray and dot with butter or ghee. Cook at 180 for 15-20 mins or until meat is cooked and starting to brown and juice runs clear.
  • In the meantime gently fry the onions until soft and then add rest of garlic & ginger paste, ground cumin and paprika and fry together for 5mins. If it starts to stick, add splash of water.
  • When the oil starts to separate, add the chopped tomatoes and stir well and simmer for 10 mins or so, until the oil begins to separate from the mixture. With a hand blender blitz the onion and tomato sauce to a medium textured sauce.
  • Add the pheasant tikka pieces to the sauce with any juices and mix well, simmer for 5mins and check for seasoning. Squeeze ½ juice of lemon into sauce. Add cream, sprinkle with chopped coriander and serve with rice or nan bread !


This recipe also works well with partridge or boneless rabbit.
Keyword Indian, Pheasant