Stuffed quails with creamy sauce

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

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!

Ingredients

Asia
India
Rajasthan
Dinner
Gluten-free

Ingredients

Method