Tandoori partridge
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
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.
