Tandoori Style Partridges
Great Curry Recipes recipe - Indian
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 partridges
- 200ml plain yogurt
- 1 tablespoon mint, coriander and mango chutney
- 1 tablespoon tandoori paste
- 2 tablespoonsgarlic and ginger paste
- 1 teaspoon dried fenugreek leaves (optional)
- 100ml water, chicken stock or spice stock
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- 1
Start by making your marinade. Mix the chutney, yogurt, fenugreek, tandoori paste and garlic and ginger past in a bowl until smooth.
- 2
Place the partridges in the marinade and marinate for three to 24 hours. The longer the better.
- 3
When ready to cook preheat your oven to 200c (400f). Lift the birds from the marinade and remove as much marinade from them as possible. Retain any leftover marinade and pat the partridges dry with kitchen towel.
- 4
Season the partridges inside and out with salt and pepper. Then brown them all over in one tablespoon of the butter for about four minutes over medium high heat.
- 5
Place the partridges in a roasting tray and pour the cooking juices from the pan over them.
- 6
Partridges only need about eight to ten minutes in the oven. Roast until just cooked through and allow to sit for about five minutes out of the oven.
- 7
Meanwhile, place the roasting tray over medium heat and deglaze with the stock. Add about three tablespoons of the leftover marinade and the remaining butter. Let this all simmer to thicken the sauce.
- 8
Serve the partridges in the sauce or if you want to get fancy you could serve them on individual plates with the gravy on the side.