Passalacqua Winery

Ingredients

• 1 pound of skinless pheasant breasts
• 1/3 cup of plain yogurt
• 1 tablespoon of peanut oil
• 1 teaspoon of kosher salt
• 1 teaspoon of garam masala
• 5 cloves of garlic
• 1 inch piece of ginger, peeled
• 1 shallot, finely chopped
• Quarter of an onion, chopped
• 2 tablespoons of butter or ghee
• 2 teaspoons of lemon juice
• 1 teaspoon of ginger-garlic paste (leftover from marinade)
• 1 teaspoon of chili powder
• 1 teaspoon of ground cumin
• 1 bay leaf
• 1/4 cup of plain yogurt
• 1 cup of heavy cream
• 1 cup of tomato puree
• Pinch of cayenne pepper, or to taste
• Salt
• pepper
• 1/4 cup of finely ground cashews
• 4 servings of cooked basmati rice