Pronghorn Tikka Masala

Experience pronghorn antelope at its finest with this expertly prepared recipe. The key is careful attention to detail, which ensures delicious results that highlight the natural flavors every time you make it.

Indian technique meets American plains

Cultural Fusion This preparation adapts the beloved Indian restaurant dish to pronghorn, using traditional spice blends and cooking techniques to create complex, aromatic flavors.

Ingredients (Serves 8)

• 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
   • Aromatics first: Onion, garlic, ginger base
   • Spice blooming: Toast spices until fragrant

4. Final Integration:

   • Add grilled meat to simmering sauce
   • Gentle cooking: Just warm through, don't overcook
   • Cream finish: Coconut milk adds richness

Service: Over basmati rice with naan bread Authenticity: Garnish with fresh cilantro, serve with yogurt