This was an experimental meal for us tonight. We’ve made this tikka dish before with chicken, but are trying to make some room in the freezer so using up some of the game still in there.
We served this with a quick cucumber “pickle” salad which we added green pepper too as well as it needed using up. Recipe link to that here.
We also have made a large batch of spiced tomato and ginger chutney, which is absolutely delicious! Thanks Reza Mahammad for the recipe. Link to that here too.
The pickle was quick, the chutney was already made, so to the meat! This does need some prep and marinading time.
You can still make this with chicken if you’d prefer to!
450g skinless pheasant breast, (or skinless and boneless chicken meat if preferred)
Juice 1/2 a lemon
1/2 tsp red food colouring (you can leave this out if you prefer)
1 tbsp tomato puree (mix the food colouring in with this if using)
2 garlic cloves, peeled and coarse chop
2 tsp ground coriander
1/2 inch cube of root ginger, peeled and roughly chopped
1/2 tsp ground allspice / or garam masala
1/4 of a nutmeg finely grated
1/2 tsp chilli powder (or to taste)
1/2 tsp turmeric
125g thick natural yoghurt (you can use low fat too)
4 tbsp oil of choice for frying
Ours is not traditional, we don’t have a tandoor!
Blend all the marinade ingredients in a blender until smooth, pour over your chopped (cubed) meat of choice, stir until well coated and refrigerate overnight but at least a few hours if time is short!
Heat a large frying pan to a medium heat with your oil and pour the entire meat mix and all the marinading sauce into the pan. Cook well, stirring frequently and allowing all the liquid to be evaporated out. You can turn up the heat a little at the end to allow the sauce to “catch” a little and give you some caramelised bits too, this took us about 15 minutes.
Serve with your favourite rice and sides! Hope you enjoy!