This dish requires a bit of marinating time to get the most out the flavours but is really simple to make .Pigeon is great with traditional Indian recipes and stands up well to strong flavours.
Tandoori pigeon with spiced onions
By Published: October 20, 2020
- Yield: 6 portions
- Cook: 20 mins
This dish requires a bit of marinating time to get the most out the flavours but is really simple to make .Pigeon is great with …
Ingredients
- 12 pigeon breasts
- 100 grams ginger For the first marinade
- 1 tsp Salt For the first marinade
- 0.5 tsp chilli powder For the first marinade
- 1 tbsp vinegar For the first marinade
- 8 cloves garlic For the first marinade
- 200 ml thick Greek yoghurt For the second marinade
- 1 tsp chilli powder For the second marinade
- 1 tsp garam masala For the second marinade
- 1 tbsp vegetable oil For the second marinade
- 500 grams red onion For the spiced onions
- 2 limes For the spiced onions
- 2 tbs sugar For the spiced onions
- 2 tbs distilled vinegar For the spiced onions
- chilli powder For the spiced onions
- Salt For the spiced onions
Instructions
- blend all the ingredients for the first marinade to make a paste. Skin the pigeon breasts and score the meat all over. Coat the meat in the mixture and allow to marinate overnight.
- Make up thee second marinade with the yoghurt, chilli powder, oil and garam masala. Rub this into the pigeons and keep in the fridge overnight or until you want to use them (they will keep in the fridge for up to 4 days).
- For the spiced red onions, finely slice the onions and squeeze the juice of the limes. Mix all the ingredients together in a large bowl, then allow to rest for atleast 3 hours (though preferably overnight), mixing occasionally. It will keep in the fridge for 1 week.
- Pre heat the oven to 200 degrees C. Place the pigeons on an oven tray and cook for 15 minutes if you want the breasts pink, or a little longer if you prefer meat well done. Remove from the oven and leave to rest for at least 5 minutes.
- Serve with the spiced red onions.
