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Indian Game Recipes from Rayeesa’s Indian Kitchen

Rayeesa works alongside BASC to promote healthy, tasty ways of enjoying game with an Indian twist.  For more details please see her website http://rayeesasindiankitchen.com

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Pheasant Tikka Masala

By TogAdmin Published: January 13, 2014

  • Yield: 3-4 Servings

Indian Game Recipes from Rayeesa’s Indian Kitchen Rayeesa works alongside BASC to promote healthy, tasty ways of enjoying game …

Ingredients

Instructions

  1. Put yogurt into a bowl add tandoori mix, half of garlic & ginger paste, and green chillies if using and mix into a lovely paste.
  2. Coat the pheasant pieces well with the mixture and cover and leave overnight to marinate.
  3. Place pheasant pieces on an oven tray and dot with butter or ghee. Cook at 180 for 15-20 mins or until meat is cooked and starting to brown and juice runs clear.
  4. In the meantime gently fry the onions until soft and then add rest of garlic & ginger paste, ground cumin and paprika and fry together for 5mins. If it starts to stick, add splash of water.
  5. When the oil starts to separate, add the chopped tomatoes and stir well and simmer for 10 mins or so, until the oil begins to separate from the mixture. With a hand blender blitz the onion and tomato sauce to a medium textured sauce.
  6. Add the pheasant tikka pieces to the sauce with any juices and mix well, simmer for 5mins and check for seasoning. (Squeeze ½ juice of lemon into sauce).
  7. Add cream, sprinkle with chopped corriander and serve with rice or nan bread !
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