Chettinad-Spiced Pigeon


Prep Time
30 mins

Cook Time
60 mins

This recipe was kindly donated by Bute Street Seafoodie. More information can be found on their website:


Serving 2
x 6 Pigeon breasts,
x 1 tbsp Sunflower or vegetable oil
x 10 or so Curry leaves
x 1 Small onion
x 1 tbsp ”Chettinad” Masala
x 60ml Game or chicken stock, or water
Grated zest of half an orange
Chopped coriander leaves for garnish
x 1 Garlic clove crushed to a paste
x ½” Piece of ginger, grated
Juice of half an orange
x ¼ Turmeric
x ½ Salt
  “Chettinad” Masala
x 1 tsp Black peppercorns
x 1 tsp Cumin seeds
x 2 tsp Fennel seeds
x 1 Star anise
x 5 Cardamoms
x 2 Cloves
x 1" Cassia or cinnamon stick, broken

To Start

Mix the ingredients for the marinade in a bowl, add the pigeon, coat well and leave for 30 mins or more. 



Get a heavy-bottomed frying pan hot and put in all the spices for the “Chettinad” Masala. Toast them until the spices start to smell aromatic then transfer to a plate. When they have cooled, place them in a spice or coffee grinder and grind to a fine powder. 



Heat the oil in a sauté pan or similar and, when hot, add the curry leaves. As soon as they crackle, add the onion and sweat it until it takes a little colour. Add 1 tbsp of the “Chettinad” Masala, cook for a minute then lift the pigeon pieces from the marinade and fry them for 1-2 mins so that they take some colour. 



Pour in the marinade and allow it to bubble for a moment then add the stock or water. Cook gently for 5-10 mins to allow the gravy to thicken. 


To Serve

Leave to rest for a few minutes then garnish with the coriander leaves and the orange zest and serve.


Protein (100g)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Selenium (100g)


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