Recipe Sections
6 for entree
6 whole quail
250g very thick Greek yoghurt (drained of water)
2 tbsp ghee
1/2 tsp black peppercorns, cracked
2 tsp red chilli powder
1 tsp ground cardamom
1/2 tsp turmeric
pinch salt
3cm ginger, grated
7 cloves of garlic, crushed
1 small onion, grated
Butterfly the quails, taking out rib cage and flattening them out.
For the Marinade:
In a large bowl, mix together all of the ingredients for the marinade to make a paste. Add the quails, rubbing the marinade into them and leave aside for an hour.
Cook the quail on a hot barbeque or under a hot grill for 3 - 4 minutes on each side, until cooked through and juices run clear.