Cut pheasant breasts (or other upland bird breasts) into cubes.
In a food processor, blend all marinade ingredients other than yogurt and bird meat. Add blended mix to mixing bowl, then stir in yogurt.
Add cubed breast meat to mixing bowl. Thoroughly mix, then cover with plastic wrap. Place in fridge to marinate for 48 hours.
When ready to cook, in a large (preferably cast-iron) skillet on medium-low heat, add a thin layer of sunflower oil, followed by chopped red onion. Lightly salt and pepper. Once onions start to brown, add tablespoon of salted butter and stir in, picking up any brown bits from onions.
While cooking onions, heat oven to 400 degrees Fahrenheit and roast green tomatoes for 40 minutes. Once roasted, peel skin and cut out core. Blend green tomatoes (without skin or core) in food processor until thoroughly pureed. Set aside.
After deglazing onions with butter, add 1½ Tbs freshly chopped garlic and 1 Tbs freshly chopped ginger. Stir and allow to cook for couple minutes then add skillet contents to food processor and thoroughly puree. Set aside.
In same large skillet, add a very thin layer of sunflower oil and a few very small drizzles of mustard oil. Heat to 400-450 degrees and add marinated pheasant (no need to rinse yogurt off). Be careful not to crowd the pan as you want a nice sear on the pheasant, so this may take 3-5 batches of cooking (with potentially adding a few more drizzles of both oils).
After browning all pheasant chunks, add them back to the skillet along with all other ingredients: pureed green tomatoes, pureed onion, garlic, ginger mix, and 2 cups of chicken stock. Cook for 10 minutes with pheasant, stirring frequently, then add 1 cup of heavy whipping cream, along with 1 tbsp of brown sugar, 1½ teaspoons of garam masala, and ½ teaspoon each of cumin and red chili powder. Mix thoroughly and allow cream to reduce for 15 minutes.
In a separate, large pot, bring water and 6 oz of fresh spinach to a simmer and, when slightly soft, remove and drain water. Add the spinach to the food processor along with 2 Tbs kasoori methi. Blend thoroughly and add to skillet.
Stir the remaining spinach into the skillet slowly (a small handful at a time) until it’s soft and mixed in with sauce. Allow to simmer for half hour. Salt to taste.
To make rice, add 2 cups of basmati rice and 2¾ cups cold water to medium saucepan, cover, and bring to a boil. Once boiling, reduce to very low and turn off the heat once all water is absorbed (usually takes 10-15 minutes).
To serve, spoon out sauce and pheasant into a bowl. Serve rice on the side, or serve sauce and pheasant atop rice. Garnish with sliced red sweet peppers and a side of warm naan bread.