Tandoori-styled quail, pineapple and butternut chutney

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Preparation info

  • Serves 8

    main course portions
    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

Having the pizza oven adds such dimension to our cooking. Quail is the perfect size to cook in it. It’s quick and cooks evenly. And then obviously … the flavour!



  • 8 whole quails180 g each
  • 300 g yoghurt
  • 60 g fresh coriander – finely chopped
  • 9 g ginger – microplaned or grated
  • 11 g garlic – microplaned or grated
  • 3 g salt

Garlic spinach

  • 40 ml olive oil
  • 5 g ginger – microplaned
  • 5 g garlic – microplaned
  • 3 g ground paprika
  • 600 g baby spinach – washed
  • 3 g ground cumin
  • salt to taste
  • Pineapple and butternut chutney – you need 160 g20 g per serving.
  • 40 g pumpkin seeds – toasted until they begin to pop and colour – 5 g per serving
  • 40 micro coriander shoots5 shoots per serving


Crack through the backbone and open to butterfly. Remove the backbone and breastbone cartilage. Make the coriander yoghurt for brushing the quails by mixing the remaining ingredients. Adjust the seasoning if necessary and then brush all over the quails. Place the quails on trays and into a wood-fired oven. Or, place onto a large tray and into a normal oven at 220°C. Cook the quails until pink (10–15 minutes).

Add 15 ml of the olive oil to a large saucepan. Add the ginger and garlic and cook on gentle heat until softened. Add the paprika followed by the spinach and cook over medium heat. After 10 minutes, remove from the heat and transfer the contents of the pan to a bowl. Add the remaining olive oil, cumin and salt to taste. Mix well to combine and keep warm until serving.

To assemble, spoon 40 g spinach onto each plate and place a quail on top. Arrange 8 g yoghurt, 20 g chutney and 5 g toasted seeds as you like, and garnish with 5 micro coriander shoots.