Name: Pheasant Tikka Masala
Cuisine: American
Ingredients: 3 lbs pheasant breast, cubed; 1 cup plain yogurt; 2 tbsp garam masala; 1 tbsp curry powder; 4 cloves garlic, minced; 1" piece ginger, grated; 2 tbsp vegetable oil; *Masala Sauce:**; 2 tbsp ghee or butter; 1 large onion, diced fine; 4 cloves garlic, minced; 1" piece ginger, grated; 2 tbsp tomato paste; 1 can coconut milk; 1 can diced tomatoes; 2 tsp garam masala; 1 tsp turmeric, cumin; 1/2 tsp cayenne pepper; Fresh cilantro for garnish; *Traditional Indian Method**; 1. **Marination Process**:; - Combine yogurt with spices, garlic, ginger; - Marinate pheasant 4-24 hours; - Longer marination = more tender meat; 2. **Tandoor-Style Cooking**:; - Thread marinated pheasant on skewers; - Grill over high heat until lightly charred; - Remove from skewers, set aside; 3. **Sauce Construction**:; - Sauté aromatics in ghee until fragrant

Marination Process:
- Combine yogurt with spices, garlic, ginger
- Marinate pheasant 4-24 hours
- Longer marination = more tender meat
Tandoor-Style Cooking:
- Thread marinated pheasant on skewers
- Grill over high heat until lightly charred
- Remove from skewers, set aside
Sauce Construction:
- Sauté aromatics in ghee until fragrant
- Add tomato paste, cook until darkened
- Add liquids and spices, simmer 20 minutes
- Add grilled pheasant, simmer 10 minutes

Service: Over basmati rice with naan bread Garnish: Fresh cilantro, yogurt dollop

Pheasant Tikka Masala

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