Pheasant tikka masala

Ingredients

• 6 pheasant breasts
• 250g yoghurt
• 2 tsp coriander
• 2 tsp cumin powder
• 1 tbsp Kashmiri chilli powder
• 1 tsp garam masala
• 2 tsp turmeric
• 5 cloves of garlic, finely grated
• 2 tbsp finely grated ginger
• 1 tsp salt
• 1 tbsp chilli oil / sunflower oil
• 2 tbsp butter
• 1 onion, finely chopped
• 1 bay leaf
• 5 green cardamom pods
• 2 black cardamom pods (optional)
• 1 tsp Kashmiri chilli powder
• 1 tsp turmeric powder
• 4 cloves of garlic, finely grated
• 1 tbsp finely grated ginger
• 1 small green chilli, sliced
• 2 tbsp tomato puree
• 1 tin of tomatoes
• 200ml double cream
• 1 handful of fresh coriander, chopped
• Juice of ½ lemon
• 1½ tsp kasuri methi (dried fenugreek, optional)