Hot peppery pheasant tikka
RECIPE
Cyrus Todiwala
SERVES 4-5 AS A STARTER
• 2 tbsp sunflower or mustard oil , plus extra for greasing
• 1 heaped tbsp tomato paste
• thumb-sized piece of ginger , cut into pieces
• 4-5 cloves garlic
• 3-4 green chillies ( depending on how hot you like it )
• 1 tbsp chilli powder
• 1 level tsp turmeric
• 1 tsp ground coriander
• 1 heaped tsp ground cumin
• ½ tsp garam masala
• 1 level tsp crushed peppercorns
• 2 tbsp cider vinegar
• 1kg pheasant breast , cubed
• green salad , to serve
• yogurt dip , to serve
1 . The night before serving , add all the ingredients ( except the pheasant , salad and yogurt dip ) plus 1 tsp salt to a blender and purée to a smooth paste . 2 . Combine the pheasant and paste in a large bowl , clean the sides of the bowl and refrigerate , covered , for at least 4 hrs – preferably overnight . 3 . Preheat the oven to as high as it will go or set the grill to maximum . Line a baking tray with a non-stick mat or baking parchment ( or , if you have neither , grease the tray with oil ), then arrange the marinated pheasant pieces on top . To ensure even cooking , make sure the pieces are kept apart from each other and do not touch . 4 . Bake for 6-7 mins , then check that the meat is cooked through by cutting one piece open ( or use a meat thermometer – it should read 65C-70C ). You may prefer to turn them over after 3 mins to get an even colour . Alternatively , thread the chicken pieces onto skewers and chargrill on a barbeque , or broil in a tandoor if available . Serve with salad and / or yogurt dip .
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