Muhajir-style Spiced Grilled Pigeon

Ingredients

In this adaptation, the traditional French dish "Pigeon en crapaudine" is transformed into a Muhajir-style grilled pigeon. The original French recipe typically involves splitting the pigeon and cooking it in a pan with butter and herbs. However, in this Muhajir version, the pigeon is marinated in a blend of aromatic spices and grilled to perfection, adding a smoky flavor and charred texture that complements the bold Muhajir flavors. We alse have the original recipe for Pigeon en crapaudine, so you can check it out.

• 4 whole pigeons 4 whole pigeons
• 2 tablespoons ginger paste 2 tablespoons ginger paste
• 2 tablespoons garlic paste 2 tablespoons garlic paste
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 1 tablespoon coriander powder 1 tablespoon coriander powder
• 1 tablespoon red chili powder 1 tablespoon red chili powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• Salt to taste Salt to taste
• Mint chutney, for serving Mint chutney, for serving
• Naan bread, for serving Naan bread, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 48g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Clean the pigeons thoroughly and pat them dry.
2. 2.
   In a bowl, combine ginger paste, garlic paste, cumin powder, coriander powder, red chili powder, turmeric powder, garam masala, lemon juice, and salt to make a marinade.
3. 3.
   Rub the marinade all over the pigeons, ensuring they are evenly coated. Let them marinate for at least 2 hours, or overnight for more intense flavors.
4. 4.
   Preheat the grill to medium-high heat.
5. 5.
   Place the marinated pigeons on the grill and cook for about 10-12 minutes per side, or until they are cooked through and nicely charred.
6. 6.
   Remove the pigeons from the grill and let them rest for a few minutes.
7. 7.
   Serve the Spiced Grilled Pigeon with mint chutney and naan bread.

Treat your ingredients with care...

• Pigeon — Ensure the pigeons are fresh and properly cleaned before marinating.
• Ginger and Garlic Paste — You can make your own paste by blending fresh ginger and garlic or use store-bought paste for convenience.
• Garam Masala — If you don't have garam masala, you can make your own by combining ground cinnamon, cloves, cardamom, and black pepper.

Tips & Tricks

• For a spicier flavor, increase the amount of red chili powder in the marinade.
• If you prefer a milder taste, reduce the amount of red chili powder.
• Make sure to let the pigeons rest after grilling to allow the juices to redistribute, resulting in tender and juicy meat.
• Serve the Spiced Grilled Pigeon with a side of fresh salad for a refreshing contrast to the rich flavors.
• If you don't have access to a grill, you can also cook the pigeons in a preheated oven at 200°C (400°F) for approximately 20-25 minutes.

Serving advice

Serve the Muhajir-style Spiced Grilled Pigeon hot, accompanied by mint chutney and warm naan bread. Garnish with fresh cilantro leaves for an added touch of freshness.

Presentation advice

Arrange the grilled pigeons on a platter, placing them side by side. Drizzle some mint chutney over the pigeons and garnish with a sprinkle of chopped cilantro. Serve the naan bread on a separate plate or basket for easy tearing and dipping.