This dish is a version of an Indian dish called Murgh Makhani (Butter Chicken). In my version, I first braised the pheasant with Indian spices and then added heavy cream, toasted cashews and melted butter to finish cooking the pheasant in a creamy, slightly spicy sauce. The result was a creamy, sweet, spicy, tender pheasant!! I served the teetar makhani with jasmine rice and an Indian bread called … [Read more...]