Tandoori partridge

Name: Tandoori partridge
Total time: 40 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 partridge cleaned; to serve lemon wedges; 2 tsp ground cumin; 2 tsp turmeric; 1½ tsp ground coriander; 1 tbsp garam masala; a good grating nutmeg; 1 tsp salt flakes; 6 garlic cloves peeled; ½ small onion; 1 plump red chilli deseeded; ½ lemon juiced; 250ml natural live yoghurt; (optional) red food colouring paste

Published: December 19, 2014 at 2:31 PM

Save recipe

Serves 4

A little effort

Total time: 40 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Marinate partridges in yoghurt and spices then BBQ for an impressive summer meal for friends. Full of flavour, they make an change to your usual grilled meats.

Skip to ingredients

Alternatives

Complete the dish

Try this recipe for tandoori partridge, then check out our roast partridge with boulangère, pheasant with puy lentils and pheasant ragu.

Ingredients

Nutrition

2 partridge

cleaned
to serve lemon wedges

marinade

2 tsp ground cumin
2 tsp turmeric
1½ tsp ground coriander
1 tbsp garam masala
a good grating nutmeg
1 tsp salt flakes
6 garlic cloves

peeled
½ small onion
1 plump red chilli

deseeded
½ lemon

juiced
250ml natural live yoghurt
(optional) red food colouring paste

Nutrition: per serving

kcal329
fat11.4g
carbs8.6g
fibre0.2g
protein48.4g
salt0.92g

Method

step 1

To make the marinade, put the spices, salt, garlic, onion, chilli and lemon in a food processor and blitz until as smooth as possible. Add the yoghurt and pulse a couple of times, taking care not to overblend.
step 2

Tip into a bowl and stir in the colouring paste, if using. (Only use food colouring paste intended for cake decorating as liquid food colouring won’t tint the marinade enough.)
step 3

Remove the partridge skin and cut each bird in half, first through the spine and then breastbone. Score the thighs and breasts several times with a sharp knife. Drop the halved partridges into the spiced yogurt and mix with hands until well coated with the marinade. Cover the bowl with clingfilm and leave to marinate overnight.
step 4

45 minutes before serving, light a small barbecue (or preheat a gas barbecue for about 5 minutes). Take the tandoori pieces out of the marinade and tap off the excess yoghurt. Put the partridge on the barbecue and cook for 6 minutes on each side or until the meat is cooked but tender and nicely charred. Serve with lemon wedges, chopped iceberg and naan bread.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue