Description
Roast Pheasant Masala is a flavorful Indian-inspired roast dish featuring whole pheasants marinated and cooked with a fragrant blend of traditional Indian spices, yogurt, and fresh herbs. This recipe offers a tantalizing alternative to classic roast poultry, perfect for festive meals or whenever you want to enjoy a rich, aromatic roast with subtle warmth and vibrant flavors.
Ingredients
Scale
Pheasant and Marinade
- 2 oven ready pheasants (about 600g/1.3 lb each, cleaned)
- 100 g thick yoghurt (one small pot)
- 1 Tbsp lemon juice
- ½ tsp salt
- ½ tsp turmeric
- 1 tsp garam masala
Vegetables
- 1 large carrot
- 1 large onion
- 2 medium tomatoes
Spices
- 6 cardamom pods (or ¼ tsp ground cardamom)
- 1 tsp coriander seeds (or ¾ tsp ground coriander)
- 1 tsp cumin seeds (or ¾ tsp ground cumin)
- 1 small stick cinnamon (or generous pinch ground cinnamon)
- ½ tsp black peppercorns (or ¼ tsp freshly milled black pepper)
Fresh Ingredients
- 3 cloves garlic
- 5 cm piece fresh ginger (medium thickness)
- 1 green chilli (or more, for heat)
- 1 small handful fresh coriander leaves (cilantro)
Instructions
- Prepare the spice blend: Dry roast the cardamom pods, coriander seeds, cumin seeds, cinnamon stick, and black peppercorns in a pan over medium heat until aromatic. Once cooled, grind them finely to make the whole spice powder, or alternatively use the pre-ground versions as indicated in the ingredients.
- Make the masala paste: In a blender or food processor, combine garlic cloves, ginger, green chilli, fresh coriander leaves, and all the ground spices with turmeric, garam masala, and salt. Add yogurt and lemon juice and blend into a smooth marinade.
- Marinate the pheasants: Rub the prepared masala paste thoroughly all over the cleaned pheasants, inside and out. Cover and refrigerate for at least 1 hour to allow flavors to penetrate the meat; overnight is preferable for maximum taste.
- Prepare the vegetables: Peel and roughly chop the carrot, onion, and tomatoes to be used as a roasting bed in the pan.
- Preheat the oven: Set the oven to 180°C (350°F) and allow it to heat fully before roasting.
- Roast the pheasants: Place the marinated pheasants on top of the chopped vegetables in a roasting pan. Roast in the preheated oven for about 60 minutes, or until the skin is golden and juices run clear when pierced. Baste occasionally with pan juices for added moisture and flavor.
- Rest and serve: Remove the pheasants from the oven and let them rest for 10 minutes. Serve warm garnished with extra fresh coriander if desired.
Notes
- Roast Pheasant Masala is a wonderful alternative to traditional roast poultry, offering a fragrant Indian twist without overwhelming heat.
- If you prefer less spice, reduce the amount of green chilli or omit it altogether.
- Use thick yogurt to help tenderize and add richness to the pheasant meat.
- Resting the meat after roasting is essential to keep it juicy and flavorful.
- This dish pairs well with basmati rice or Indian breads like naan or roti.
Nutrition
- Serving Size: 1 serving
- Calories: 692 kcal
- Sugar: 5 g
- Sodium: 492 mg
- Fat: 33 g
- Saturated Fat: 9 g
- Unsaturated Fat: 19 g
- Trans Fat: 1 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 82 g
- Cholesterol: 245 mg
