Quail with Indian Spices

Embark on a culinary journey with this exquisite Quail with Indian Spices recipe, where tender, juicy quail is marinated in a rich blend of yogurt, garlic, ginger, and vibrant Indian spices like turmeric, cumin, and garam masala. Perfectly seared and oven-roasted to golden perfection, the quail is infused with bold, aromatic flavors that are sure to impress. Finished with caramelized onions and fresh cilantro, this dish is a show-stopping centerpiece for any dinner table. Serve it alongside warm naan or fragrant basmati rice to create a complete, mouthwatering meal steeped in the vibrant essence of Indian cuisine. Ideal for special occasions or adventurous weeknight dinners, this recipe will have your guests savoring every bite.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 whole Quail
• 120 grams Plain yogurt
• 4 cloves Garlic
• 20 grams Ginger
• 1 teaspoon Turmeric powder
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoons Red chili powder
• 1 teaspoon Garam masala
• 1 tablespoon Lemon juice
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 20 grams Fresh cilantro
• 1 medium Onion

Directions

Step 1

Clean the quail thoroughly and pat them dry using a paper towel.

Step 2

In a small blender or food processor, combine garlic, ginger, lemon juice, and plain yogurt to make a smooth paste.

Step 3

In a large bowl, mix the yogurt paste with turmeric powder, ground cumin, ground coriander, red chili powder, garam masala, and salt.

Step 4

Rub the marinade generously all over the quail, including the inside cavities. Cover the bowl with plastic wrap and allow the quail to marinate in the refrigerator for at least 1 hour or up to overnight for maximum flavor.

Step 5

Preheat the oven to 375°F (190°C).

Step 6

Heat 2 tablespoons of vegetable oil in a large oven-safe skillet over medium heat.

Step 7

Sear the marinated quail in the hot skillet for 2–3 minutes on each side until they are golden brown all over.

Step 8

Transfer the skillet with the quail to the preheated oven and roast for 20–25 minutes, or until the quail are cooked through and the juices run clear when pierced with a knife.

Step 9

While the quail are roasting, finely chop the onion and cilantro. In a separate pan, sauté the onion in 1 tablespoon of oil over medium heat until golden and caramelized.

Step 10

Remove the quail from the oven and let them rest for a few minutes before serving.

Step 11

Garnish the roasted quail with the caramelized onions and fresh cilantro. Serve warm with naan, rice, or a side salad.

Nutrition Facts

Serving size	920.7 grams (920.7g)

Amount per serving	% Daily Value*
Calories	1659

Total Fat 105.50g	135%
Saturated Fat 26.50g	133%
Polyunsaturated Fat 35.60g
Cholesterol 472mg	157%
Sodium 3627mg	158%
Total Carbohydrate 37.20g	14%
Dietary Fiber 5.50g	20%
Total Sugars 16.60g
Protein 146.20g	292%

Vitamin D 101IU	504%
Calcium 419mg	32%
Iron 30mg	165%
Potassium 2115mg	45%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.4%

Protein: 34.7%

Carbs: 8.8%