Pheasant Tikka

Serves 6 as a main course


4784 Pheasant Breasts (1kg)
27094 Garlic Puree (2-3 TSP)
31340 Ginger Puree (2-3 TSP)
5934 Tandoori Paste (1 TBSP)
8030 Natural Yogurt (250g)
5784 Fresh Onions (1)
14169 Fresh Red Chillies (1)
5753 Fresh Lemon (1)
76024 Butter (3-4 TBSP)
817 Maggi Multi Use Tomato Sauce (800g)
22840 Ground Cumin (1 TSP)
91553 Oil (for frying)
2203 Double Cream (2 TBSP)
1404 Fresh Coriander
17785 Salt for Seasoning



  1. Put the yogurt into a bowl and add the tandoori paste, half of the garlic & ginger purees and chillies – then mix
  2. Dice and coat the pheasant pieces with the mixture and cover and leave overnight to marinade.
  3. Place pheasant pieces on an oven tray and dot with butter. Cook at 180 for 15-20 mins or until meat is cooked and starting to brown and juice runs clear.
  4.  Fry the onions until soft and then add rest of garlic & ginger paste, ground cumin and paprika and fry together for 5 minutes.
  5. Put the tomato sauce into a pan with softened onions and other ingredients and cook until a rich sauce is achieved.
  6. Add the pheasant pieces to the sauce with any juices and mix well, simmer for 5 minutes and check for seasoning. Add half the juice of a lemon into the sauce.
  7. Add cream and sprinkle with chopped coriander.
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