Tandoori Quail or Bataer

Similar to the famous Tandoori chicken , Quail is a bird known as ‘Bataer’ in subcontinent is very crispy and yummy. Being a soft bird even the bones can be chewed being very soft and tender. Cleaned frozen Quails in a set of six are available in  variety of Halal Meat shops in North Americas.

Makes/Serves: 3 Servings

Ingredients:

• 3  Whole quail

• 2 tbsp paprika

• 1/2 cup Lemon Juice

• 1 tbsp Ginger Garic paste

• 1 tbsp Oil (olive oil)

• 1/2 cup thick Yogurt

• 2 tbsp  paprika

• 1 tbsp Kasoori  Methi

• 1 tsp Garam Masala

• 1 tsp Roasted Cumin powder

• 1 1/2 tsp Coriander powder

• Salt to taste

• red food color(optional)

• 1/4 cup butter

Method:

·      Wash off whole quills inside and outside and then pat dry using paper towel.

·      Make gashes on all over them using knife.

·      Now Mix paprika, lemon juice, salt, ginger garlic paste, oil, mix and insert masala inside gashes as well as inside cavity. Keep it to rest for 15 min.

·      For Tandoori Masala, take thick yogurt, to that add paprika, coriander powder, cumin powder, garam masala, kasoori methi, salt, oil, mix well. Add food color if you wished.

·      Now apply this tandoori masala paste well on all over quills one by one.

·      Cover and keep it to marinate in refrigerator overnight.

·      Bring out them from refrigerator 1 hr before you want to bake it.

·      Brush some melted butter on the top of it.

·      Take Baking tray, place a cooling or grill rack on the top of it. Put quail on the top of cooling rack.

·      Bake at 400 degree Fahrenheit for 20 min

·      After 20 min brush with butter one more time and flip the quail and again bake for 20 more min.

·      After 20 min again flip quail one more time and bake for final 10 to 15 min.

·      Serve hot with salad and wedges of lemon on the side.

Recipe Credit: From my GrandMa’s Rasoi

Cook Tip: Cooking time will depend on what kind of oven you are using.