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Preparation time
overnight
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Cooking time
10 to 30 mins
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Serves
Serves 4
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For the tandoori quail
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 x 4cm/1in cinnamon stick
- 1 large dried red chilli
- 2 cloves
- 2 mace blades
- 2 tsp ground turmeric
- 1 tsp salt
- 1 tsp black salt, ground
- 4 cardamom pods, seeds removed
- 2 garlic clove
- 20g/¾oz fresh root ginger, minced
- 300ml/10fl oz plain yoghurt
- 30ml/1fl oz lemon juice
- ½ tsp saffron powder
- 4 whole quail
For the raita
- ½ cucumber, peeled, seeds removed
- 4 tbsp coconut yoghurt
- small handful toasted coconut flakes
- ½ garlic clove, crushed
- ½ unwaxed lemon, zest and juice
- 1 tbsp freshly chopped coriander
- 1 tbsp freshly chopped mint
- salt and freshly ground black pepper
Method
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For the tandoori quail, dry fry all the spices, apart from the saffron, in a pan until fragrant. Grind the spices in a pestle and mortar.
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Finely grate the garlic and ginger and add it to the yoghurt, along with the spices, lemon juice and saffron.
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Score the quail legs and breast lightly. Place the quail in a shallow bowl covered in the marinade and leave overnight.
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For the raita, season the cucumber with salt and pepper and leave for 30 minutes to an hour to allow the salt to draw any excess water out.
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Pat the cucumber dry on paper towels and add the rest of the ingredients: set to one side until required.
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Preheat the oven to 250C/Gas 9, or the highest setting possible. Put the quail directly on the hot oven shelf with a tray underneath to catch any drips! Bake for 12–15 minutes, or until cooked.
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Rest the quail for five minutes and serve with the raita.