Partridge Tikka Masala with Fragrant Pilau Rice

Serves 4

Preparation Time – 35 minutes
Cook Time – 25 minutes
Oven Temperature 200 C


Tikka Masala Sauce

150g Finely grated onion
150g Canned chopped tomatoes
45g Tomato puree
160g Double cream
10g Unsalted butter
5g Finley grated ginger
5g Chopped garlic
8 sprigs of coriander finely chopped
½ tsp Ground coriander
½ tsp Ground cumin
½ tsp Paprika
A pinch of fenugreek
A pinch of turmeric
½ tsp Garam masala
¼ Lemon juiced
10g Rapeseed oil
1 tbsp Cornflour
A pinch of salt

Pilau Rice
280g Basmati rice
460g Water
5g Rapeseed oil
5g Cumin seeds
A pinch of salt

Partridge marinade
4 Large breasts of partridge
1 tsp Water
60g Greek yoghurt
¼ Lemon juiced
1 tsp Cornflour
1 tsp Garam masala
½ tsp Garlic puree
A pinch of turmeric
A pinch of fenugreek
1/2tsp smoked paprika
A pinch of salt


Partridge Marinade

  • Simply mix all the ingredients together except for the partridge.
  • Once mixed, in the same bowl, place the partridge breasts and cover with the marinade.
  • Leave for at least 10 minutes before cooking.


Tikka Masala Sauce

  • Firstly, lightly fry off the onion, garlic, ginger and spices in a sauce pan for a couple of minutes.
  • Next add in the cream, chopped tomatoes, butter, salt, tomato puree and lemon juice, leave to simmer for 5-10 minutes.
  • Lastly mix the coriander and cornflour together with a little water and add to the sauce whilst stirring.
  • Leave to simmer for another minute then keep warm on the side of the stove.


Pilau Rice

  • Firstly, wash the rice and leave to drain.
  • Next mix all the ingredients together and leave to simmer for around 15 minutes.
  • Once all the moisture has evaporated turn off the heat and leave for a further 5-10 minutes.


To Serve

  • Place the partridge on to a tray leaving only a thin layer of the marinade and bake for around 10 minutes until just cooked then leave to rest.
  • Spoon some rice in to a bowl, followed some sauce.
  • Slice the partridge breast and place on top of the sauce and rice.
  • Finish with whole almonds, chopped coriander and chilli flakes.