When you think about Indian cuisine, game meat like pheasant, venison, partridge doesn’t immediately spring to mind does it? But hunting and Indian food goes way back to the days of the Nawabs and Mughal Princes, where they’d hunt, catch and cook whilst on the go and there are over 46 different pheasant species across the Indian subcontinent. This recipe is great if you like chucking everything in a bowl and a pan and emerge with a dish that’ll seduce your taste buds.
Kindly donated by Urban Rajah – www.urbanrajah.com and found on Twitter and Instagram.
|500g x||Skinless boneless pheasant breast and thigh meat, diced|
|For the marinade|
|1 x||Lemon, juiced|
|2 x tsp||Ground cumin|
|2 x tsp||Paprika|
|1-2 x tsp||Chilli powder|
|200g x||Whole greek yoghurt|
|For the curry|
|2 x tbsp||Vegetable oil|
|1 x||Large onion, chopped|
|2 x tbsp||Ginger and garlic paste|
|1 x||Green chilli, finely chopped|
|2 x tsp||Garam masala|
|1 x tsp||Ground fenugreek|
|3 x tbsp||Tomato purée|
|300ml x||Chicken stock|
|1 x tsp||Fried curry leaves for garnishing|
|Nigella seeds for garnishing|
|2 x tsp||Butter|
mix all the marinade ingredients with some seasoning. Toss the pheasant pieces in the marinade and cover all the tikka pieces thoroughly. Cover and chill in the fridge for 1 hr or overnight.
heavy saucepan, heat the oil. Add the onion, ginger and garlic paste, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.
with the tomato purée, cook for a further 2 mins until fragrant. Now take off the heat, allow to cool a little and then pulp with a blender.
back to the heat and add the stock and marinated pheasant. Stir well, cover and cook over a low heat for 1.5 – 2 hours, stirring occasionally to avoid it sticking to the bottom of the pan.
have become tender and easy to mins, drop in the butter, then sprinkle with the toasted curry leaves and nigella seeds.
with rice, Rajasthani salad, coriander and lime wedges, if you like.