6 (150 g) 5 oz each Quails (batyer)
Salt to taste
4 tbsp (60 ml) 2 fl oz Vinegar (sirka)
4 tsp (24 g) Ginger (adrak) paste
4 tsp (24 g) Garlic (lasan) paste
2 tbsp (60 g) 2 oz Yoghurt (dahi)
2 tsp (4 g) Red chilli powder
2 tbsp (30 g) 1 oz Red chilli paste
1/2 tsp Rock salt
4 tsp (8 g) Garam masala
1 tbsp (4 1/2 g) Cumin (jeera) powder
1 tsp (2 g) Nutmeg (jaiphal) powder
3 tbsp (60 g) 2 oz Butter
Salt to taste
4 tbsp (60 ml) 2 fl oz Vinegar (sirka)
4 tsp (24 g) Ginger (adrak) paste
4 tsp (24 g) Garlic (lasan) paste
2 tbsp (60 g) 2 oz Yoghurt (dahi)
2 tsp (4 g) Red chilli powder
2 tbsp (30 g) 1 oz Red chilli paste
1/2 tsp Rock salt
4 tsp (8 g) Garam masala
1 tbsp (4 1/2 g) Cumin (jeera) powder
1 tsp (2 g) Nutmeg (jaiphal) powder
3 tbsp (60 g) 2 oz Butter
accompaniments
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method
1. Clean the quails and rub them with salt, vinegar, and ginger-garlic paste. Keep aside for half an hour.
2. Whisk the yoghurt; add red chilli powder, red chilli paste, and all the spices. Coat the quails with this marinade evenly and keep aside for an hour.
3. Skewer the quails and roast in a moderately hot tandoor for 6-7 minutes. Remove and baste with butter and roast again for 4 - 5 minutes. Alternatively, cook in a preheated oven at 180°C (350°F).
4. Remove from skewers and serve hot with mint chutney
2. Whisk the yoghurt; add red chilli powder, red chilli paste, and all the spices. Coat the quails with this marinade evenly and keep aside for an hour.
3. Skewer the quails and roast in a moderately hot tandoor for 6-7 minutes. Remove and baste with butter and roast again for 4 - 5 minutes. Alternatively, cook in a preheated oven at 180°C (350°F).
4. Remove from skewers and serve hot with mint chutney
serving amount
serves: 4
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