📝 About This Recipe
This exquisite dish elevates the delicate, succulent nature of quail with the bold, smoky aromatics of traditional North Indian tandoori spices. Marinated twice to ensure deep flavor penetration and a tender finish, the small birds develop a beautiful charred exterior while remaining incredibly juicy inside. It is a sophisticated, protein-rich centerpiece that brings the regal flavors of the Mughal emperors' kitchens directly to your dinner table.
🥗 Ingredients
The Poultry
- 8 pieces Whole Quails (cleaned, spatchcocked, and skin removed)
First Marinade
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 teaspoon Salt (to taste)
Second Marinade
- 1/2 cup Greek Yogurt (thick and hung)
- 2 tablespoons Ginger-Garlic Paste (freshly ground)
- 1 teaspoon Garam Masala (high quality or homemade)
- 1 teaspoon Roasted Cumin Powder
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
- 2 tablespoons Mustard Oil (gives an authentic pungent smoky aroma)
- 1/2 teaspoon Turmeric Powder
For Basting and Garnish
- 3 tablespoons Ghee or Melted Butter (for basting)
- 1 teaspoon Chaat Masala (for sprinkling)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 small Red Onion (sliced into rings)
👨🍳 Instructions
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1
Prepare the quails by patting them dry with paper towels. Use a sharp knife to make 2-3 deep diagonal gashes on the breast and legs of each bird; this allows the marinade to penetrate the bone.
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2
In a large glass bowl, combine the first marinade ingredients: lemon juice, Kashmiri chili powder, and salt. Rub this mixture thoroughly over the quails and into the slits. Let them rest for 20 minutes.
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3
In another bowl, whisk the Greek yogurt until smooth. Add the ginger-garlic paste, garam masala, roasted cumin, crushed kasuri methi, turmeric, and mustard oil. Mix until a thick, uniform paste forms.
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4
Coat the quails in this second marinade, ensuring every inch is covered. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, though overnight is preferred for the best flavor.
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5
Preheat your oven to 450°F (230°C) or prepare a charcoal grill for medium-high heat. If using an oven, place a wire rack over a baking tray to allow air circulation.
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6
Remove the quails from the refrigerator 20 minutes before cooking to bring them to room temperature.
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7
Arrange the quails on the wire rack or grill grates, ensuring they aren't touching. This prevents steaming and ensures a crispy exterior.
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8
Roast or grill for 8-10 minutes. You should see the edges starting to brown and the yogurt marinade setting.
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9
Carefully flip the quails. Generously brush the top side with melted ghee or butter. This creates that signature 'tandoori' glisten and prevents the lean meat from drying out.
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10
Cook for another 6-8 minutes. For an authentic charred look, turn on the broiler for the last 2 minutes, watching closely to prevent burning.
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11
Check for doneness; the juices should run clear, and the internal temperature should reach 165°F (74°C).
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12
Remove from heat and let the quails rest for 5 minutes. This allows the juices to redistribute, ensuring a moist bite.
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13
Sprinkle with chaat masala and fresh cilantro. Serve immediately with onion rings and lemon wedges.
💡 Chef's Tips
Use 'Hung Curd' or thick Greek yogurt; watery yogurt will slide off the quail and won't form a crust. Mustard oil is the secret to an authentic flavor, but if you find it too strong, you can substitute with avocado oil mixed with a drop of liquid smoke. Do not overcook! Quail is very lean and can turn from succulent to tough in just a couple of extra minutes. If you don't have a tandoor, using a cast-iron griddle pan on high heat before finishing in the oven provides excellent char marks. For a vibrant red color without artificial dyes, use high-quality Kashmiri chili powder which is more about color than heat.
🍽️ Serving Suggestions
Serve with a side of chilled Mint-Coriander Chutney and a dollop of yogurt. Pair with warm, buttery Garlic Naan or Laccha Paratha to soak up the juices. A crisp Kachumber salad (cucumber, tomato, and onion) provides a refreshing crunch. Accompany with a glass of off-dry Riesling or a chilled Mango Lassi to balance the spices. Serve atop a bed of fragrant Saffron Basmati Pilaf for a complete royal meal.