Advertisement
Quail Masala
- Serves
6
- Difficulty
Complex
Published 2005
Quail is an exotic dish, even in india. Many of the royal households traditionally used quail in many different ways. here it is incorporated into a dry-style, steamed recipe. Tender young chicken or spatchcock (poussin) can be successfully used instead.
Ingredients
6 × 150 g 5½ oz
Method
Clean the quails by rinsing them well and wiping them dry. Prick the flesh all over so that the marinade will penetrate the meat.
To MAKE the marinade, grind the almonds in a food processor or finely chop them with a knife, then mix them with the remaining marinade ingredients. Coat the quails evenly with the marinade, then cover and marinate for 4 hours, or overnight, in the fridge.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe