Pheasant Makhani

Serves
4

Prep Time
1 hour

Cook Time
2 hours

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.

Ingredients

Serving 4
  Ingredients
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

1. In a medium bowl

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.

2. In a large

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.

3. Add the spices

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.

4. Return the masala pulp

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. 

5. Once the pieces

have become tender and easy to mins, drop in the butter, then sprinkle with the toasted curry leaves and nigella seeds. 

6. Serve

with rice, Rajasthani salad, coriander and lime wedges, if you like.

Pheasant

Protein (100g)

 27

Calories (100g)

 119

Fat (100g)

 1.2

Cholesterol (100g)

 66

Selenium (100g)

 0.37

View Pheasant recipes