Tandoori partridge

  • serves 4
  • Easy

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.



  • partridge 2, cleaned
  • lemon wedges to serve


  • ground cumin 2 tsp
  • turmeric 2 tsp
  • ground coriander 1½ tsp
  • garam masala 1 tbsp
  • nutmeg a good grating
  • salt flakes 1 tsp
  • garlic cloves 6, peeled
  • onion ½ small
  • red chilli 1 plump, deseeded
  • lemon ½, juiced
  • natural live yoghurt 250ml
  • red food colouring paste (optional)


  • 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.

Nutritional Information

  • Kcals 329
  • Carbs 8.6g
  • Protein 48.4g
  • Fat 11.4g
  • Salt 0.92g
  • Fibre 0.2g