Olive Magazine

Tandoori partridge

Published: December 19, 2014 at 2:31 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

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.

Nutrition:
NutrientUnit
kcal329
fat11.4g
carbs8.6g
fibre0.2g
protein48.4g
salt0.92g
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Try this recipe for tandoori partridge, then check out our roast partridge with boulangère, pheasant with puy lentils and pheasant ragu.

Ingredients

  • 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

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.

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