Name: Stuffed quails with creamy sauce
Yield: Serves 4
Cuisine: India
Ingredients: 2 bay leaves and 1 star anise; 2 shallots, finely sliced; 1 tbsp grated garlic and ginger; 1 tbsp chopped pistachios; 1 green chilli, finely chopped; 1 tbsp raisins; 2 green chillies, finely chopped; 1 tbsp roasted cashew nuts; 1 tbsp chopped dried cherries; 4 tbsp vegetable oil or ghee; 4 cloves and 1 tsp cumin seeds; 2 onions, finely sliced; 2 tbsp chopped coriander; 4 tbsp vegetable oil; 2 X 3 cm cinnamon sticks; 1/2 tsp garam masala; 1-2 tbsp tomato purée; 4-6 tbsp double cream; 1/4 tsp chilli powder; 120 g minced chicken breast; 4 tbsp melted butter; 11/4 tsp garam masala; 4 boned quails (keep the bones); 4 quails eggs, cooked, shelled; 3-4 green cardamom pods; 1/2 tsp ground cardamom; 1 tbsp chopped coriander stalks; 1 star anise, finely ground; 1/2 tsp ground cinnamon

Preparation info

Serves
4

Difficulty
Easy

Appears in

Reza's Indian Spice

By Reza Mahammad

Published 2012

About

Game was eaten a lot in Rajasthan, and this is a very rich, royal recipe, it is time-consuming, but it’s worth the trouble for this opulent dish. All the prep can be done in advance, leaving you with just the job of roasting the birds on the day. If you want to impress guests at dinner and decide to glam up, this will definitely gild the game!