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Barbecued quail

Gary Rhodes from Rhodes Across India
Jaisal Singh cooks a traditional recipe favoured by India's royal families and aristocrats for barbecuing any small game bird Watch the video recipe

Barbecued quail

Method

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1. For the marinade: in a large bowl mix together all the ingredients for the marinade to make a paste. Add the quails, rubbing the marinade into them and leave aside for 1 hour.

2. Cook the quails on a hot barbecue or under a hot grill for 3-4 minutes on each side, until cooked through.

Cook's note: to make curd cheese, spoon 400ml set Greek yogurt into a piece of muslin. Secure with string and hang over a bowl overnight - the liquid drains away and you're left with firm curd cheese in the muslin.

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Serves: 6

Prep: 10 min, plus 1 hr marinating
Cook: 10 min

Ingredients
6 whole quails, spatchcocked (ask the butcher to do this if you’re unsure)

For the marinade

250g curd cheese, (see cook’s note) or very thick Greek yogurt
2 tbsp Ghee
1/2 tsp Black peppercorns, cracked
2 tsp red chilli powder
1 tsp ground Green cardamom pods
1/2 tsp Turmeric
pinch Salt
3 cm Ginger, grated
7 garlic cloves, crushed
1 small onion, grated