Teetar (partridge) is a small bird that is also a delicacy of Gujranwala cuisine. Teetar can be grilled or its karahi can be made with different spices and flavors. It is a winter speciality and is famous among men. It is served with naan and chapati and accompanied by raita.
- 2 Teetar (grey partridge)
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1/2 teaspoon turmeric powder
- 1 tablespoon red chili powder
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- Salt, to taste
- 1/2 cup oil
- 2 onions, sliced
- 2 tomatoes, chopped
- 2 green chilies, chopped
- Fresh coriander leaves, chopped
- Clean the Teetar and remove the feathers, head, and feet. Make small cuts on the surface of the meat.
- In a mixing bowl, mix together ginger paste, garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, and salt to make a marinade.
- Apply the marinade all over the Teetar and let it rest for at least 2-3 hours, or overnight for best results.
- In a cooking pot, heat oil on medium heat. Add sliced onions and cook until they turn golden brown.
- Add the marinated Teetar to the pot and cook for 5-10 minutes on medium heat.
- Add chopped tomatoes, green chilies, and fresh coriander leaves to the pot. Mix well.
- Reduce the heat to low, cover the pot, and let the Teetar cook for 30-40 minutes, or until it is fully cooked and tender.
- Remove the cover and cook for another 5-10 minutes until the sauce thickens and the Teetar is well coated.
- Serve the Teetar hot with naan bread or rice and your favorite chutneys. Enjoy the delicious and aromatic flavors of this traditional dish!
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