Pheasant Tikka Masala
A takeaway classic made with healthy pheasant breasts.
Ingredients
- 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
Instructions
- 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 !
Notes
This recipe also works well with partridge or boneless rabbit.
