Kali Mirch Ka Murg

Serves
1

Prep Time
15 mins

Cook Time
30 mins

Ingredients

Serving 1
  Ingredients
x 2 Pheasant breasts
Half a lemon
x 2 Cloves of garlic, peeled and crushed
Thumb of ginger, peeled and diced
Pinch of salt
x 3 tsp Ground black pepper
x 1 tsp Turmeric
x 2 Sliced onions
x 2 Whole onions, peeled
x 6 tbsp Olive oil

To begin

Crush the garlic cloves and thumb of ginger together and blend with the juice of the lemon half, turmeric, salt and one teaspoon of pepper.

Spread the mixture

Evenly across both sides of the pheasant breasts, cover and refrigerate for at least two hours.

Then

Process the two whole onions into paste, either in a food blender or with a grater.

Next

Heat the oil in a large pan, add the remaining 2 teaspoons of pepper and fry for 1 minute before adding the sliced onions. Brown for a couple of minutes before adding the onion paste and fry it all together until everything is brown and soft.

Finally

Add the pheasant breasts to the pan and seal on both sides for a few minutes. Add 200ml of water to the pan and simmer for 20mins.

Serve

Serve with Indian breads or rice.

Pheasant

Protein (100g)

27

Calories (100g)

119

Fat (100g)

1.2

Cholesterol (100g)

66

Selenium (100g)

0.37

View Pheasant recipes