Tandoori Quail with Mint Chutney

Ingredients

• 4 quails (Make a few cuts in each with a knife)
• 0.5 cup yoghurt (For the marinade)
• 1 tsp Kashmiri red chilli powder
• 1 tsp red chilli powder
• 0.5 tsp garam masala
• salt (To taste)
• 1 tsp chaat masala (For the marinade)
• 2 tsp coriander powder
• 0.5 tsp cumin powder (For the marinade)
• 1 tsp dried parsley
• 1 tsp cracked black pepper
• 0.25 tsp red food color (Optional)
• 1 tbsp ginger garlic paste
• 0.5 lemon juice (Juice of half a lemon; for the marinade)
• 2 tbsp oil (For cooking the remaining marinade; also slightly grease the baking tray)
• garlic butter (Optional, for brushing before serving)
• cilantro (A handful; for the mint chutney)
• mint leaves (A handful; for the mint chutney)
• 0.5 tsp chaat masala (For the mint chutney)
• 0.5 tsp cumin powder (For the mint chutney)
• lemon juice (A splash; for the mint chutney)
• 0.5 cup yoghurt (For the mint chutney)
• salt (Add as needed to the mint chutney)

Steps

1. 1

   Make a few cuts in each of the 4 quails with a knife.

2. 2

   In a bowl, combine the yogurt, Kashmiri red chilli powder, red chilli powder, garam masala, salt, chaat masala, coriander powder, cumin powder, dried parsley, cracked black pepper, optional red food color, ginger-garlic paste, and the juice of half a lemon. Mix everything together.

3. 3

   Add the yogurt mixture to the quails and mix well so the birds are coated. Leave them to marinate for a few hours.

4. 4

   Preheat the oven to 400°F. Line a baking tray with parchment paper and slightly grease it with oil.

5. 5

   Place the marinated quails on the prepared baking tray. Use as much of the marinade as required to fully coat the birds.

6. 6

   Transfer the remaining marinade to a nonstick pan with 2 tablespoons of oil. Cook it until the oil separates. Reserve this mixture for brushing over the quails when serving.

7. 7

   Cook the quails in the oven for 25–30 minutes.

8. 8

   Broil the quails on high for 2–3 minutes, until the top layer is charred.

9. 9

   Optionally brush the cooked quails with garlic butter before serving. Serve with naan or rice.

10. 10

    For the mint chutney, blend a handful of cilantro and mint leaves with 1/2 teaspoon chaat masala, 1/2 teaspoon cumin powder, and a splash of lemon juice.

11. 11

    Mix the blended herb mixture with 1/2 cup yogurt and add salt as needed.

Notes

The source does not specify the exact marinating duration beyond “a few hours.” It also does not specify the amount of garlic butter, cilantro, mint, lemon juice, or chutney salt. The recipe refers once to “chicken,” but the title and surrounding instructions identify the protein as quail.

Nutrition per serving

• main
• South Asian
• Indian-inspired
• oven-baked
• broiled
• gluten-free
• high-protein
• spicy