Name: Quail Tandoori
Cuisine: American
Ingredients: 12 quail, butterflied and skewered; 1 cup plain yogurt; 2 tbsp tandoori spice blend; 1 tbsp garam masala; 4 cloves garlic, minced; 1" piece ginger, grated; 2 tbsp lemon juice; 2 tbsp vegetable oil; Red food coloring (traditional, optional); *Tandoori Spice Blend:**; 2 tbsp smoked paprika; 1 tbsp ground cumin; 1 tbsp ground coriander; 1 tsp turmeric; 1 tsp cayenne pepper; 1 tsp ground fenugreek; *Traditional Indian Method**; 1. **Spice Preparation**:; - Toast whole spices until fragrant; - Grind to fine powder; - Store in airtight container; 2. **Marination Process**:; - Combine yogurt with all spices and aromatics; - Score quail skin lightly for penetration; - Marinate 4-24 hours for best flavor; 3. **Cooking Technique**:; - Preheat grill or oven to high heat; - Cook quail 4-5 minutes per side; - Baste with marinade during cooking; 4. **Service**:

Spice Preparation:
- Toast whole spices until fragrant
- Grind to fine powder
- Store in airtight container
Marination Process:
- Combine yogurt with all spices and aromatics
- Score quail skin lightly for penetration
- Marinate 4-24 hours for best flavor
Cooking Technique:
- Preheat grill or oven to high heat
- Cook quail 4-5 minutes per side
- Baste with marinade during cooking
Service:
- Serve with basmati rice and naan
- Garnish with fresh cilantro and onions
- Provide yogurt sauce for cooling

Authenticity: Serve with fresh mint chutney

Quail Tandoori

1Setup & Prepare

2Ingredients

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3Cooking Instructions

4Chef's Notes & Pairings

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