Name: Pronghorn Tikka Masala
Cuisine: American
Ingredients: 3 lbs pronghorn loin, 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; *Indian Technique Adaptation**; 1. **Marination Process**:; - Combine yogurt with spices, garlic, ginger; - **Tenderizing**: Yogurt's acid helps tenderize lean meat; - **Time**: 4-24 hours for maximum penetration; 2. **High-Heat Cooking**:; - Thread marinated meat on skewers; - **Tandoor simulation**: Grill over very high heat; - **Charring**: Light char adds authentic flavor; 3. **Sauce Construction**:; - Build flavors systematically in ghee