Tandoori stuffed quail
From: Good Food Live
On TV Tonight
- 20:00 - What to Eat Now: Summer - What To Eat Now: Summer, 1
- 20:30 - What to Eat Now: Summer - What To Eat Now: Summer, 5
- 21:00 - The Hairy Bikers: Mums Know Best - Family Favourites
- Prep time:
- 20 min
- Cook time:
- 30 min
Pat Chapman gives us a delightful starter with his delicious mix of big flavours, tucked inside a tiny bird.
- 4 boned quails, with skin on
- 4-6 tbsp cold cooked rice
For the red Tandoori paste:
- 2 tsp ground coriander
- 2 tsp garlic powder
- 2 tsp paprika
- 2 tsp chilli powder
- 1 1/2 tsp ground cumin
- 1/2 tsp dried mango powder
- vegetable oil
For the red Tandoori marinade:
- 150 g plain yogurt
- 2-3 cloves garlic, finely chopped
- 2-3 red chillies, finely chopped
- 2 tbsp fresh coriander, finely chopped
- 1 tsp garam masala
- 3 tbsp prepared red tandoori paste
- 1 tbsp tomato purée
- 1/2 tsp salt
For the glaze:
- 4 tsp clear honey
- 2 tsp Worcestershire sauce
For the Podina chutney:
- 1 bunch fresh coriander, chopped
- 1/2 bunch fresh mint leaves
- 115 ml coconut milk, (or reconstituted coconut milk powder)
- 1 tbsp bottled mint sauce
How does this work?Close
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method1. Mix the spices for the red tandoori paste together with a little water. Heat the oil in a frying pan over a medium heat and fry the paste for a minute or so.
2. Place the ingredients for the marinade in a non-metallic bowl, mix thoroughly and marinate the quails in the mixture for several hours (overnight if possible).
3. Set the oven to 190°C/gas 5. Remove the quails from the marinade and reserve it. Open out a quail and spread on a chopping board.
4. Mix a small amount of spare marinade into the cold cooked rice to make it a little sticky. Take a handful of rice, squeeze it and gently fold a quail around it. Tuck in the skin flaps and the legs, and gently press the quail into shape.
5. Repeat with the other quails and place them, breast up, on a foil-lined baking tray. Pour any remaining marinade over the quails and cook for 12 minutes.
6. About 3 minutes before taking them out, mix the honey and Worcestershire sauce in a small pan and heat together to make a glaze.
7. Remove the quails from the oven, and pour the glaze carefully over them, ensuring it covers all exposed flesh.
8. Return the quails to the oven for 1-2 minutes to finish off.
9. For the Podina chutney, place all the ingredients into a blender and grind to a fine puree.
10. Serve the Tandoori stuffed quail hot or cold, with a mixed salad and the Podina chutney.