Tandoori Quail

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

1. Clean the quail thoroughly and pat them dry with paper towels.
2. 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.
3. 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.
4. Preheat your grill or oven to high heat (approximately 400°F or 200°C).
5. Brush the grill grates or a baking sheet with vegetable oil to prevent sticking.
6. 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.
7. 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.
8. Garnish with fresh cilantro and serve hot with lemon wedges for a refreshing squeeze of citrus.