Teetar ‘Partridge’ Tikka
Now there’s an interesting duet, a call of the wild that happens in Northern India and East Pakistan…it occurs between the female and the male of the partridge species. The female calls tee tee tee and the male calls kila kila kila and when combines the duet sounds like kateela kateela kateela and the species derives its name as Teetar in this part of the Indian subcontinent. This recipe is all about performing a duet between these delicate birds of the wild and the punchy vocals of my spice tin!
This is Teetar Tikka, a kebab skewer of marinated partridge breast dredged in a crimson coat of fragrant ground spices, it takes a bit of time to marinate, minutes to cook and seconds to devour. And believe me once you’ve gone wild you won’t want to go mild with your cuisine again. It’s such as simple but utterly de-luscious recipe.
Kindly donated by Urban Rajah – www.urbanrajah.com and found on Twitter and Instagram.
|800g x||Partridge breast|
|150g x||Greek yoghurt|
|1 tbsp x||Ginger & garlic paste|
|1 tsp x||Ground cumin|
|1 tsp x||Ground coriander|
|½ tsp x||Red chilli powder|
|1/2 tsp x||Turmeric|
|2 x||Limes, juice only|
|2 tbsp x||Tomato purée|
|1 tsp x||Garam masala|
|Salt and Pepper|
|1 x Large Bowl|
cut the partridge breasts into cubes large enough to be skewered.
mix the yoghurt and all the remaining tikka ingredients, fold into a smooth paste. Taste to check for spiciness and add more chilli if preferred.
in the yoghurt mixture. Cover with cling film and, if possible, leave to marinate in the fridge overnight, or at least 4–5 hours.
either preheat a grill to medium-high or prepare a barbecue. Thread the tikka pieces onto skewers.
for 8 minutes, basting occasionally with the yoghurt marinade. To check the partridge is cooked through, take one of the largest pieces and cut in half. It’s fine if the meat is a little pink, unlike chicken it’s ok to devour whilst it’s rose pink.
bed of salad with chapatti to roll up the meat within and a blob of Greek yoghurt.