2 pheasants, cut into serving pieces
1 cup plain yogurt
1/2 tsp. ground coriander seeds
1 tbls. chili powder
1/4 tsp. pepper
1/2 tsp. salt
1 tsp. sugar
2 cloves garlic, crushed
In a bowl, mix the yogurt, coriander, chili powder, pepper, salt, sugar and garlic together.
Pierce the pheasant pieces all over with a fork.
Brush on the marinate and let it stand 45 minutes, brushing on more every 15 minutes.
Brush on another coating of the marinade and place the pheasant pieces on a broiling rack with foil under it.
Cook in the oven at 350 degrees for 30 - 45 minutes.
Serve with rice.