Pheasant tikka masala

Ingredients

• 6 pheasant breasts

For the marinade

• 250g yoghurt
• 2 tsp coriander
• 2 tsp cumin powder
• 1 tbsp Kashmiri chilli powder
• 1 tsp garam masala
• 2 tsp turmeric
• 5 cloves of garlic, finely grated
• 2 tbsp finely grated ginger
• 1 tsp salt

For the sauce

• 1 tbsp chilli oil / sunflower oil
• 2 tbsp butter
• 1 onion, finely chopped
• 1 bay leaf
• 5 green cardamom pods
• 2 black cardamom pods (optional)
• 1 tsp Kashmiri chilli powder
• 1 tsp garam masala
• 1 tsp turmeric powder
• 4 cloves of garlic, finely grated
• 1 tbsp finely grated ginger
• 1 small green chilli, sliced
• 2 tbsp tomato puree
• 1 tin of tomatoes
• 200ml double cream
• 1 handful of fresh coriander, chopped
• Juice of ½ lemon
• 1½ tsp kasuri methi (dried fenugreek, optional)

Method

Make the marinade by mixing the yoghurt with the spices, ginger, garlic and salt in a large bowl. Cut the pheasant breasts into three pieces each and coat them well in the mixture (I find this easiest to do with my hands). Cover and refrigerate overnight or for at least 4 hours.

In a heavy-based saucepan on a medium heat, melt the butter in the chilli or sunflower oil then add the chopped onion along with a pinch of salt. Add the bay leaf and the cardamom pods and cook slowly for 8 mins until the onion is fully translucent.

Add all the dry spices and give everything a good stir. Next, lower the heat a little, add the garlic, ginger and sliced fresh chilli and cook for 2-3 mins, stirring frequently until the raw garlic and ginger aroma disappears.

Add the tomato puree, tinned tomatoes and 100ml water and stir well. Season with salt and pepper and cook for 10 mins, stirring regularly. Add the cream and 2 tbsp chopped fresh coriander and cook for 30 mins on the lowest heat, stirring once or twice. If desired, you can blend the sauce at this point with a stick blender to create a smoother gravy.

Finally, turn your grill on to its highest setting. Take the marinated pheasant and arrange it on a piece of foil on your grill pan. Grill for 4 mins on each side, until charred. Add the pheasant tikka to the curry, along with the lemon juice and kasuri methi (if using) and stir, cooking for 1 min more, so all the flavours come together.

Serve garnished with a few leaves of coriander. Enjoy with rice and Indian breads.

Image: Rob Allison