tandooriDifficulty: Easy

Serves: 4

Preparation: 130 mins

Cooking: 20 mins

Basmati rice Serve on wooden skewers with Chopped coriander, Plum chutney and Naan bread.


4 pheasant breasts
3 – 4 tbsps Tamarind & Ginger Tandoori Curry Paste
250ml natural yoghurt

Cut the pheasant breasts in strips. Mix the curry paste with natural yoghurt. Add the pheasant strips and stir well to coat all the pieces evenly.

Cover with cling film and leave to marinade for about two hours (or if time overnight in the fridge)

Remove the pheasant pieces from the marinade and thread the pieces of pheasant onto the wooden skewers. Heat a little oil in a griddle or frying pan. Place the kebabs in the griddle and cook evenly on all sides.

Garnish with coriander and serve with basmati rice and plum chutney.

Tip: Alternatively cook under a hot grill basting with some of the marinade during cooking. Turn to cook evenly.

  Download a PDF version of this recipe