Teetar Tikka

Partridge Breast Tikka

Now there’s an interesting duet, a call of the wild that happens in Northern India and East Pakistan…it occurs between the female and the male of the partridge species. The female calls tee tee tee and the male calls kila kila kila and when combines the duet sounds like kateela kateela kateela and the species derives its name as Teetar in this part of the Indian subcontinent. This recipe performs a duet between these delicate birds of the wild and the punchy vocals of my spice tin!

This is Teetar Tikka, a kebab skewer of marinated partridge breast dredged in a crimson coat of fragrant ground spices, it takes a bit of time to marinate, minutes to cook and seconds to devour. And believe me once you’ve gone wild you won’t want to go mild with your cuisine again.

It’s such a simple but utterly de-luscious recipe.

Serves 4

  • 500g skinless boneless pheasant breast and thigh meat, diced

For the marinade

  • 800g Partridge breast
  • 150g Greek yoghurt
  • 1 tbs Ginger & garlic paste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp red chilli powder
  • 1/2 tsp turmeric
  • 2 limes, juice only
  • 2 tbs tomato purée
  • 1 tsp garam masala
  • 50ml oil
  • Salt and pepper

As featured in

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How To Make Partridge Breast Tikka

  1. For the tikka, cut the partridge breasts into cubes large enough to be skewered.
  2. Using a large bowl mix the yoghurt and all the remaining tikka ingredients, fold into a smooth paste. Taste to check for spiciness and add more chilli if preferred.
  3. Mix the partridge in the yoghurt mixture. Cover with cling film and, if possible, leave to marinate in the fridge overnight, or at least 4–5 hours.
    To cook the partridge either preheat a grill to medium-high or prepare a barbecue. Thread the tikka pieces onto skewers.
  4. Grill the partridge for 8minutes, basting occasionally with the yoghurt marinade. To check the partridge is cooked through, take one of the largest pieces and cut in half. It’s fine if the meat is a little pink, unlike chicken it’s ok to devour whilst it’s rose pink.
  5. Serve over a bed of salad with chapatti to roll up the meat within and a blob of Greek yoghurt.




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Partridge Breast Tikka

Now there’s an interesting duet, a call of the wild that happens in Northern India and East Pakistan…it occurs between the female and the male of the partridge species. The female calls tee tee tee and the male calls kila kila kila and when combines the duet sounds like kateela kateela kateela and the species derives its name as Teetar in this part of the Indian subcontinent. This recipe performs a duet between these delicate birds of the wild and the punchy vocals of my spice tin!

This is Teetar Tikka, a kebab skewer of marinated partridge breast dredged in a crimson coat of fragrant ground spices, it takes a bit of time to marinate, minutes to cook and seconds to devour. And believe me once you’ve gone wild you won’t want to go mild with your cuisine again.

It’s such a simple but utterly de-luscious recipe.

Serves 4

  • 500g skinless boneless pheasant breast and thigh meat, diced

For the marinade

  • 800g Partridge breast
  • 150g Greek yoghurt
  • 1 tbs Ginger & garlic paste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp red chilli powder
  • 1/2 tsp turmeric
  • 2 limes, juice only
  • 2 tbs tomato purée
  • 1 tsp garam masala
  • 50ml oil
  • Salt and pepper

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