Quail With Indian Spices

⏱ 35 mins 🍽 2-4 serving(s) 🏷 Quail

This recipe for spiced quail comes from a classic Asian food encyclopedia. The birds are marinated in a blend of yoghurt, garlic, ginger, and aromatic spices, then grilled. A unique toasted rice flour coating provides a wonderfully crisp finish to the tender meat. Preparation requires marinating for at least 1 hour, with a total cooking time of around 35 minutes, serving two to four people.

Quail With Indian Spices

Ingredients

  • 4 quail
  • 1 teaspoon chopped garlic
  • 1 teaspoon salt
  • 1 teaspoon finely grated ginger
  • 1 tablespoon oil
  • 3 tablespoons natural yoghurt
  • 3 teaspoons ground coriander
  • 2 teaspoons rice flour (*)
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon chili powder

Method

  1. Split each quail down the backbone using scissors or shears and open it flat. you may wish to remove the backbone and the small breast bones.
  2. Rinse the cavity of each bird and pat them thoroughly dry with paper towel, especially if they were frozen.
  3. Crush the garlic together with the salt until it forms a smooth paste, then combine this with all the other listed ingredients.
  4. Coat the quail thoroughly with this spice mixture, cover, and allow to marinate for at least 1 hour or overnight.
  5. Take the quail out of the marinade, setting the leftover marinade aside for later.
  6. Heat your grill or broiler and cook the quail, turning them and brushing at least twice with the reserved marinade.
  7. If the saved marinade has become too thick, thin it using one tablespoon of oil and one tablespoon of water.
  8. Grill until the quail are browned, crisp, and cooked to your preference. for a medium result, this took about 10 minutes.
  9. Toast the rice in a dry pan, then grind it finely. this ground rice contributes to the quail's crunchy exterior.

Nutrition (per serving)

Sodium1298700 mg

Recipe details

CategoryQuail
AuthorJustJanS