Recipe Sections
6 whole quail, spatch-cocked (*see description below)
For the marinade:
250g very thick Greek yoghurt
2 tbsp ghee
1/2 tsp black peppercorns
2 tsp red chilli powder
2 tsp ground cardamom pods
1/2 tsp turmeric
Pinch salt
3cm ginger, grated
7 garlic cloves, crushed
1 small onion, grated
1. To make the marinade: mix together all the ingredients for the marinade to make a paste.
2. To spatchcock the quails: turn the bird onto its breast on a chopping board and using a pair of scissors cut up one side of the spine, from one end to the other. Then cut up the other side and remove the whole of the backbone. Using the palm of your hand flatten the bird.
3. Add to the marinade and with your hands rub the marinade all over the bird, getting into all the crevices.
4. Leave to marinate for 30-45 minutes.
5. Cook the quails on a hot barbeque or under a hot grill for 3-4 minutes on either side, until cooked through.