INGREDIENTS
2 nos. quail, 30 gm yoghurt, 10 gm ginger-garlic paste, 10 gm red chilli powder, 5 gm mustard oil, 10 gm garam masala powder, 10 gm cumin powder, 50 gm butter, 5 gm salt, 15 gm onion, 15 gm pearl onion, 5 gm vinegar, 30 gm mint chutney, 10 gm coriander leaves, 10 gm Chettinad masala
Method
• Wash and clean the quail.
• Marinate with vinegar, mustard oil, yoghurt, cumin powder, red chilli powder, Chettinad masala, garam masala powder, ginger-garlic paste, lime juice and salt. Allow it to rest for 4 hours.
• Cook in a tandoor for 5-7 minutes.
• Apply butter at regular intervals and sprinkle a little chaat masala.
• Sprinkle a few coriander leaves and serve hot with mint chutney and onions.
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