Tandoori partridge

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Serves: 4

By Janenicola1976

0

Ingredients

  • 1/2 tsp ground cinnamon

  • 2 tsp turmeric

  • 1 tbsp cayenne pepper

  • 1 red onion, thinly sliced

  • 1/2 lemon, juiced

  • 1 inch ginger, peeled

  • 1.5 tsp ground coriander

  • 2 tsp ground cumin

  • 6 cloves

  • 4 oven-ready partridges

  • 2 tsp flaked sea salt

  • 250g full-fat plain yogurt

  • 10 cardamom pods, (seeds from)

  • 4 cloves garlic, peeled

  • 1 naan bread, (to serve)

  • 1 iceberg lettuce, chopped

  • 1/2 small onion, chopped

  • 1 pinch grated nutmeg

  • 1 lemon, cut into segments

Method

  1. Put the spices, salt, ginger, garlic and onion in a blender and blitz until as smooth as possible.
  2. Turn the paste out into a large bowl then stir in the yogurt and lemon juice.
  3. Remove the skin from the partridge and cut each bird in half, first along and through the breastbone and then the spine. Score the thighs and breasts lightly several times with a sharp knife.
  4. Drop the halved partridges into the tandoori marinade and turn them over until all are well coated.
  5. Cover the bowl with clingfilm and leave to marinate in the fridge for at least 3 hours. About 45 minutes before serving, light a small charcoal barbecue and let the flames die down to hot coals.
  6. Take the tandoori pieces out of the marinade and tap off the excess. Put the birds on the barbecue and cook for 5 minutes on each side or until the meat is nicely charred but tender (or cook on a griddle).
  7. Serve with lemon wedges, chopped iceberg lettuce, raw sliced red onion and naan bread.

Handy Hint

Would work well with turkey or chicken

Additional Information

  • Chicken

  • Make Ahead

  • poultry

  • indian

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