Spicy Indian-Inspired Butter Pheasant
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Marinating Time
3 hrs
-
Total Time
3 hrs 50 mins
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Servings
4
-
Calories
1129 kcal
-
Course
Main Course
-
Cuisine
Indian
Spicy Indian-Inspired Butter Pheasant
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Enjoy the flavors of butter chicken with a twist thanks to this juicy marinated butter pheasant recipe featuring tender pheasant and a spicy, creamy sauce!
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Ingredients
- 1 ¼ lb pheasant breasts and legs, cut into bite-size chunks (about 1 ½ whole pheasants)
- ½ cup plain greek yogurt
- 1 lemon, juiced
- 4 teaspoon garam masala, divided
- 1 onion, grated
- 6 cloves garlic, minced
- 2 tablespoon fresh ginger, grated
- 2 tablespoon salted butter, divided
- ⅓ cup tomato paste
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon Turmeric
- 1 teaspoon paprika
- ¾ teaspoon salt
- ¼ teaspoon cayenne
- 1 can coconut milk
- ¾ cup half and half
- ¼ cup fresh cilantro, chopped, for garnish
- 3 cups cooked jasmine rice, for serving
- warm naan, for serving
Instructions
- Combine yogurt, lemon juice, and 2 teaspoon garam masala in a medium bowl. Add in pheasant pieces and toss to combine. Refrigerate for a few hours or overnight.
- Heat a large skillet over medium-high heat. Add in 1 tablespoon butter. Add pheasant to pan, working in batches if necessary to avoid crowding the pan. Cook until starting to brown, about 5-10 minutes. It's ok if it doesn't get cooked all the way through, it will finish cooking in the sauce. Remove pheasant to a plate.
- Add in remaining 1 tablespoon butter. Add in onion, garlic, and ginger. Cook until softened, about 3-5 minutes. Add in tomato paste, remaining 2 teaspoon of garam masala, cinnamon, turmeric, cumin, paprika, cayenne, and salt. Cook, stirring frequently, until fragrant, about 2-3 minutes.
- Add in coconut milk and cream. Stir until tomato paste dissolves in the liquid. Add pheasant back in. Bring to a simmer and cook until pheasant is done and sauce is slightly thickened, about 10-15 minutes.
- Serve over warm jasmine rice and top with fresh cilantro. There will be extra sauce but it's perfect for dipping warm naan in.
Notes
- Marinating the pheasant meat overnight in yogurt helps retain the moisture in the meat and helps tenderize it.
- You can substitute just legs or just breasts or use other game bird meat for this recipe.
- Garam masala can vary widely in flavor and spiciness depending on the blend you use. Make sure you know what your blend tastes like before trying this recipe. If your garam masala blend is already spicy, you may want to cut back on the cayenne.
Nutrition Information
Show Details
Calories
1129kcal
(56%)
Carbohydrates
111g
(37%)
Protein
49g
(98%)
Fat
54g
(83%)
Saturated Fat
31g
(155%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
130mg
(43%)
Sodium
1166mg
(49%)
Potassium
974mg
(28%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
1073IU
(21%)
Vitamin C
33mg
(37%)
Calcium
246mg
(25%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1129 kcal
% Daily Value*
| Calories | 1129kcal | 56% |
| Carbohydrates | 111g | 37% |
| Protein | 49g | 98% |
| Fat | 54g | 83% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 130mg | 43% |
| Sodium | 1166mg | 49% |
| Potassium | 974mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 1073IU | 21% |
| Vitamin C | 33mg | 37% |
| Calcium | 246mg | 25% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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