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Tandoori Quail
Indulge in the exquisite flavors of Tandoori Quail, a dish that transports you to the heart of India. This delicacy features juicy quails marinated in a luscious blend of yogurt and aromatic spices, resulting in a smoky, charred exterior and tender, succulent meat. Traditionally cooked in a tandoor, this method infuses the quail with deep flavors, making it a must-try for any food enthusiast. Serve your Tandoori Quail garnished with vibrant cilantro and zesty lemon wedges for a refreshing contrast that elevates the dish to new heights. This recipe not only highlights the rich culinary heritage of Indian cuisine but also showcases the versatility of quail as a gourmet ingredient.
Ingredients
- Quail
- 4, cleaned and patted dry
- Plain yogurt
- 1 cup
- Ginger-garlic paste
- 2 tablespoons
- Lemon juice
- 2 tablespoons
- Tandoori masala
- 2 tablespoons
- Red chili powder
- 1 teaspoon
- Turmeric powder
- 1/2 teaspoon
- Cumin powder
- 1 teaspoon
- Coriander powder
- 1 teaspoon
- Salt
- 1 teaspoon (or to taste)
- Vegetable oil
- 2 tablespoons (for grilling)
- Lemon wedges
- for serving
- Fresh cilantro
- for garnish
Instructions
- Clean the quail thoroughly and pat them dry with paper towels.
- In a large mixing bowl, combine the yogurt, ginger-garlic paste, lemon juice, tandoori masala, red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Mix well to create a smooth and fragrant marinade.
- Generously coat each quail with the marinade, ensuring all surfaces are well covered. For optimal flavor, marinate the quail in the refrigerator for at least 2 hours, or overnight for best results.
- Preheat your grill or oven to high heat (approximately 400°F or 200°C).
- Brush the grill grates or a baking sheet with vegetable oil to prevent sticking.
- Carefully place the marinated quail on the grill or baking sheet. Cook for about 8-10 minutes per side, or until the quail are cooked through and develop a beautiful char.
- Once cooked, remove the quail from the grill or oven and allow them to rest for a few minutes. This resting period helps the juices redistribute for a more succulent bite.
- Garnish with fresh cilantro and serve hot with lemon wedges for a refreshing squeeze of citrus.
Tips
- For a spicier version, increase the amount of red chili powder or add chopped green chilies to the marinade.
- If you don’t have a grill, you can cook the quail in an oven-safe skillet on the stovetop over medium-high heat, then transfer to the oven to finish cooking.
- Serve with naan or basmati rice and a side of cooling cucumber raita to balance the spices.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes (plus marinating time) Cook Time: 20 minutes Calories: 320 Fat: 15g Carbs: 8g Protein: 30g Sodium: 600mg Sugar: 3g
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