by Simon Tiedge
I like quick and tasty work-night dinners that are easy to make. This one meets all the requirements, with a British/Indian twist. Chicken tikka is a traditional Indian dish, and rumor has it that the masala sauce was added to satisfy the desire of British people to have their meat served in gravy. Unlike the traditional method of marinating the meat in yogurt overnight and baking it (which you should try), this recipe can be cooked in a single pan in less than 30 minutes.
Don’t be afraid of spices in this dish. The garam masala is the star here, and this recipe uses quite a bit of it. I mix my own, but store-bought is totally fine. The fresh ginger and lemon juice cut right through and add a light and fresh flavor to all the richness. If you’re not a “spicy eater,” reduce the chili flakes, or just leave them out entirely.
I guarantee this dish will fill your home with sweet and fragrant aromas and warm your body on a cold day!
INGREDIENTS
- 1 tablespoon oil
- 4 pheasant, sharptail or ruffed grouse breasts, cut into bite-size pieces
- 1 onion, diced
- 4 cloves garlic, diced
- 1 tablespoon grated ginger
- 2 tablespoons garam masala
- 1 teaspoon chili flakes, or to taste
- 1 tablespoon lemon juice
- 1 6-ounce can tomato paste
- 1 can tomato sauce
- 1/2 cup yogurt, or to taste
- 1/2 cup water
- Salt to taste
- 2 tomatoes, diced
- 1 cup chopped cilantro
INSTRUCTIONS
- Heat oil in frying pan. Salt and pepper the meat pieces and fry over high heat until brown but still undercooked inside. Remove and set aside.
- Add onions to the pan and fry until translucent. Add garlic and fry for 3 more minutes.
- Add garam masala, chili flakes and grated ginger and fry quickly till fragrant. Stir in tomato paste.
- Deglaze the pan with water and lemon juice. Add tomato sauce and meat pieces and simmer for about 3 to 5 minutes.
- Add salt to taste.
- Stir in yogurt, taste one more time and add salt if needed.
- Serve with rice, cooked grains or lentils. Top with diced tomatoes and chopped cilantro.
