Quail with Indian Spices
Embark on a culinary journey with this exquisite Quail with Indian Spices recipe, where tender, juicy quail is marinated in a rich blend of yogurt, garlic, ginger, and vibrant Indian spices like turmeric, cumin, and garam masala. Perfectly seared and oven-roasted to golden perfection, the quail is infused with bold, aromatic flavors that are sure to impress. Finished with caramelized onions and fresh cilantro, this dish is a show-stopping centerpiece for any dinner table. Serve it alongside warm naan or fragrant basmati rice to create a complete, mouthwatering meal steeped in the vibrant essence of Indian cuisine. Ideal for special occasions or adventurous weeknight dinners, this recipe will have your guests savoring every bite.
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Recipe Information
Ingredients
- 4 whole Quail
- 120 grams Plain yogurt
- 4 cloves Garlic
- 20 grams Ginger
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoons Red chili powder
- 1 teaspoon Garam masala
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 20 grams Fresh cilantro
- 1 medium Onion
Instructions
Clean the quail thoroughly and pat them dry using a paper towel.
In a small blender or food processor, combine garlic, ginger, lemon juice, and plain yogurt to make a smooth paste.
In a large bowl, mix the yogurt paste with turmeric powder, ground cumin, ground coriander, red chili powder, garam masala, and salt.
Rub the marinade generously all over the quail, including the inside cavities. Cover the bowl with plastic wrap and allow the quail to marinate in the refrigerator for at least 1 hour or up to overnight for maximum flavor.
Preheat the oven to 375°F (190°C).
Heat 2 tablespoons of vegetable oil in a large oven-safe skillet over medium heat.
Sear the marinated quail in the hot skillet for 2–3 minutes on each side until they are golden brown all over.
Transfer the skillet with the quail to the preheated oven and roast for 20–25 minutes, or until the quail are cooked through and the juices run clear when pierced with a knife.
While the quail are roasting, finely chop the onion and cilantro. In a separate pan, sauté the onion in 1 tablespoon of oil over medium heat until golden and caramelized.
Remove the quail from the oven and let them rest for a few minutes before serving.
Garnish the roasted quail with the caramelized onions and fresh cilantro. Serve warm with naan, rice, or a side salad.
Nutrition Facts
Calories |
1659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.5 g | 135% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 35.6 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 3627 mg | 158% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 16.6 g | ||
| Protein | 146.2 g | 292% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 419 mg | 32% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 2115 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
