📝 About This Recipe
Experience the regal flavors of the Mughal courts with this exquisite Tandoori Quail, where the delicate, gamey richness of the bird meets a robust, double-marinated spice infusion. Each quail is meticulously bathed in a velvety yogurt-based marinade enriched with smoked paprika, toasted cumin, and a hint of mustard oil for that authentic 'charred' aroma. This dish transforms a humble game bird into a smoky, succulent masterpiece that captures the true essence of traditional clay oven cooking.
🥗 Ingredients
Main Protein
- 8 pieces Whole Quails (cleaned, skinless, and spatchcocked or left whole with deep slits)
First Marination
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color without excessive heat)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground for best flavor)
- 1 teaspoon Salt (adjust to taste)
Second Marination
- 1/2 cup Greek Yogurt (thick and hung to remove excess moisture)
- 2 tablespoons Mustard Oil (heated and cooled for a pungent, authentic kick)
- 1 teaspoon Garam Masala (preferably homemade)
- 1 tablespoon Roasted Gram Flour (Besan) (acts as a binding agent for the spices)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
- 1/2 teaspoon Black Salt (Kala Namak) (for a characteristic sulfurous tang)
Basting & Garnish
- 3 tablespoons Unsalted Butter (melted for basting)
- 1 teaspoon Chaat Masala (for sprinkling at the end)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 Red Onion (sliced into thin rings)
👨🍳 Instructions
-
1
Pat the quails dry with paper towels. Using a sharp knife, make 2-3 deep incisions on the breast and legs of each bird to ensure the marinade penetrates deep into the meat.
-
2
In a large bowl, combine the 'First Marination' ingredients: lemon juice, Kashmiri chili powder, ginger-garlic paste, and salt. Rub this mixture thoroughly over the quails and into the slits. Let them rest for 30 minutes.
-
3
While the quails rest, prepare the 'Second Marination'. Whisk the hung Greek yogurt in a bowl until smooth. Add the mustard oil, garam masala, roasted gram flour, crushed kasuri methi, and black salt.
-
4
Apply the second marinade to the quails, coating them evenly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, though overnight is ideal for the most tender results.
-
5
Preheat your oven to its highest setting (usually 500°F/260°C) or prepare a charcoal grill for medium-high heat. If using an oven, place a wire rack over a baking tray.
-
6
Remove the quails from the refrigerator 20 minutes before cooking to bring them slightly toward room temperature.
-
7
Thread the quails onto skewers if grilling, or place them breast-side up on the wire rack in the oven.
-
8
Roast or grill for 8-10 minutes. The high heat is essential to sear the outside while keeping the small birds juicy.
-
9
Remove the quails briefly and brush them generously with melted butter. This creates that iconic tandoori sheen and adds richness.
-
10
Turn the quails over and cook for another 5-7 minutes. Look for charred 'leopard spots' on the skin and an internal temperature of 165°F (74°C).
-
11
Switch the oven to 'Broil' for the final 2 minutes if you desire a deeper char and crispier edges.
-
12
Remove from heat and let the quails rest for 5 minutes. This allows the juices to redistribute so the meat remains moist.
-
13
Sprinkle generously with chaat masala and fresh cilantro before serving.
💡 Chef's Tips
Always use 'hung' yogurt (strained in cheesecloth) to prevent the marinade from becoming watery and sliding off the bird. Do not skip the first marination; the acid in the lemon juice is crucial for tenderizing the lean quail meat. If you don't have a tandoor, adding a piece of hot charcoal to a small bowl placed inside the marinating container (with a drop of oil) creates a 'Dhuan' or smoky effect. Quails cook very quickly compared to chicken; keep a close eye on them to prevent the meat from drying out. For a brighter red color without chemicals, use a pinch of beet powder or extra Kashmiri chili powder.
🍽️ Serving Suggestions
Serve with hot, buttered Garlic Naan or Roomali Roti to soak up the juices. Pair with a cooling Mint-Coriander Chutney and a side of Lachha Pyaz (thinly sliced spiced onions). A crisp, cold Lager or a dry Riesling cuts through the spices and smokiness perfectly. Serve alongside a fresh Kachumber salad (cucumber, tomato, and onion) for a refreshing crunch. For a complete meal, serve over a bed of fragrant Saffron Basmati Pilaf.