1kgpheasant breastscut into large bite size pieces
3tspgarlic & ginger paste
1tbsptandoori mix
250gramsnatural yoghurt
1onionfinely chopped
2green chilliesfinely chopped
1lemon
4tbspbutter or ghee
8tomatoesfinely chopped
1tspcumin
2tbspcream
1tsppaprika
oilfor frying
chopped fresh corianderto 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.