International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Peach Pound Cake






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > meat > tandoori quail
Makes 6 to 8 servings. 1/2 cup plain nonfat or low-fat yogurt 1/4 cup minced fresh ginger 2 tablespoons minced garlic 4 teaspoons tandoori masala About 1/2 teaspoon salt 6 to 8 quail (about 1/4 lb. each) 1. In a large bowl, mix the yogurt, ginger, garlic, tandoori masala, and 1/2 teaspoon salt. 2. Rinse quail and pat dry. Using poultry shears or a sharp knife, cut out the backbone of each quail. Turn birds skin side up and press with the palm of your hand to flatten; a few bones will crack. 3. Turn birds in yogurt mixture to coat. Cover and chill at least 30 minutes or up to 1 day. 4. To barbecue, place quail on an oiled grill over medium-hot coals or over medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds). Close lid of gas grill. Cook quail, turning as needed, until skin is well browned and meat at breastbone is still pink (cut to test), 12 to 14 minutes total. Season to taste with salt. CALORIES 211(51% from fat); FAT 12g (sat 3.4g); PROTEIN 21g; CHOLESTEROL 77mg; SODIUM 211mg; FIBER 0.2g; CARBOHYDRATE 3g

Tandoori Quail


SUBMITTED BY
list all recipes for MEAT (1007)
list all Indian recipes (136)
list all recipes by FOOD.CHAT (192)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: tandoori
keyword: quail
ethnicity: indian
recipes for meat
recipes by food.chat
Email Address:
(posted July 11, 2006)

Makes 6 to 8 servings.

1/2 cup plain nonfat or low-
fat yogurt
1/4 cup minced fresh ginger
2 tablespoons minced
garlic
4 teaspoons tandoori
masala
About 1/2 teaspoon
salt
6 to 8
quail (about 1/4 lb. each)

1. In a large bowl, mix the yogurt, ginger,
garlic, tandoori masala, and 1/2 teaspoon salt.

2. Rinse
quail and pat dry. Using poultry shears or a sharp knife, cut out the backbone of each quail. Turn birds skin side up and press with the palm of your hand to flatten; a few bones will crack.

3. Turn birds in yogurt mixture to
coat. Cover and chill at least 30 minutes or up to 1 day.

4. To barbecue, place
quail on an oiled grill over medium-hot coals or over medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds). Close lid of gas grill. Cook quail, turning as needed, until skin is well browned and meat at breastbone is still pink (cut to test), 12 to 14 minutes total. Season to taste with salt.

CALORIES 211(51% from
fat); FAT 12g (sat 3.4g); PROTEIN 21g; CHOLESTEROL 77mg; SODIUM 211mg; FIBER 0.2g; CARBOHYDRATE 3g


Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2019 SimpleSolutions Corporation. All Rights Reserved.