📝 About This Recipe
This exquisite dish marries the lean, earthy depth of wild pheasant with the vibrant, warming spices of a classic North Indian bhuna. Because pheasant is leaner than chicken, we slow-simmer it in a rich tomato and ginger-garlic base to ensure the meat remains succulent and tender. The result is a sophisticated game dish that balances the 'wild' notes of the bird with a creamy, fragrant sauce that is both comforting and deeply flavorful.
🥗 Ingredients
The Pheasant & Marinade
- 800 grams Pheasant breast and leg meat (cut into 1-inch bite-sized chunks)
- 1/2 cup Plain Greek yogurt (full fat)
- 1/2 teaspoon Turmeric powder
- 1 tablespoon Lemon juice (freshly squeezed)
The Aromatics
- 3 tablespoons Ghee or Vegetable Oil (ghee provides better flavor)
- 2 large Red onions (very finely diced)
- 2 tablespoons Ginger-Garlic paste (freshly pounded is best)
- 2-3 pieces Green chilies (slit lengthwise)
Spices and Sauce
- 1 piece Cinnamon stick (2-inch length)
- 4 pieces Green cardamom pods (cracked open)
- 1 teaspoon Cumin seeds
- 1.5 tablespoons Ground coriander
- 1 teaspoon Kashmiri red chili powder (for vibrant color and mild heat)
- 1 teaspoon Garam masala (high quality)
- 1 cup Tomato purée (fresh or canned)
- 200 ml Coconut milk (full fat for creaminess)
- 1 teaspoon Salt (or to taste)
For Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 1 inch Ginger (cut into fine julienne strips)
👨🍳 Instructions
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1
In a large glass bowl, whisk together the yogurt, turmeric, lemon juice, and a pinch of salt. Toss the pheasant chunks in the marinade until well coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to tenderize the game meat.
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2
Heat the ghee or oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the cinnamon stick, cardamom pods, and cumin seeds. Fry for 1 minute until they sizzle and become fragrant.
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3
Add the finely diced onions to the pot. Sauté for 12-15 minutes, stirring frequently, until the onions are a deep golden brown. Do not rush this step; the caramelized onions provide the base flavor.
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4
Stir in the ginger-garlic paste and slit green chilies. Cook for another 2 minutes until the raw smell of the garlic disappears.
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5
Add the ground coriander and Kashmiri red chili powder. Stir quickly for 30 seconds to toast the spices, adding a splash of water if they look like they might burn.
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6
Pour in the tomato purée and salt. Cook the mixture for 8-10 minutes over medium-low heat until the oil begins to separate from the sides of the masala.
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7
Add the marinated pheasant pieces to the pot, along with any remaining marinade. Turn the heat up to medium-high and sear the meat for 5 minutes, stirring to coat every piece in the spice base.
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8
Lower the heat to a simmer and pour in 1/2 cup of warm water. Cover the pot with a tight-fitting lid and cook for 25-30 minutes. Pheasant is lean, so check at 20 minutes to ensure it isn't overcooking.
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9
Once the pheasant is tender, stir in the coconut milk and the garam masala. Let it simmer gently, uncovered, for another 5-7 minutes to thicken the sauce to a luscious consistency.
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10
Taste the curry and adjust the salt if necessary. Remove the whole cinnamon stick and cardamom pods if you prefer.
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11
Turn off the heat and stir in half of the fresh cilantro. Let the dish rest for 5 minutes before serving to allow the flavors to harmonize.
💡 Chef's Tips
If using wild-shot pheasant, always double-check for small lead shot during the cleaning process. To prevent the lean pheasant from becoming tough, avoid a rolling boil; a gentle simmer is key for game meat. For an even richer flavor, you can brown the pheasant bones separately to make a quick stock and use that instead of water in step 8. If you prefer a spicier curry, add 1/2 teaspoon of hot cayenne pepper or extra green chilies. If the sauce is too thin, simmer uncovered for the last 10 minutes; if too thick, add a splash of boiling water.
🍽️ Serving Suggestions
Serve alongside steaming Basmati rice or buttery garlic naan to soak up the rich gravy. A side of cooling cucumber raita perfectly balances the warm spices of the curry. Pair with a crisp, off-dry Riesling or a light Pinot Noir to complement the earthy notes of the pheasant. A simple kachumber salad (diced cucumber, tomato, and onion with lime) adds a refreshing crunch. Top with a dollop of mango chutney for a sweet and spicy finish.