Indian-Spiced Squab Recipe

Name: Indian-Spiced Squab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon salt; 1 teaspoon ground cumin; 1 teaspoon dry mustard; 1 teaspoon turmeric; 1 teaspoon sweet paprika; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground cinnamon; 1/4 teaspoon cayenne; 3 tablespoons plain low-fat yogurt; 4 squab

Servings: persons

1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dry mustard
1 teaspoon turmeric
1 teaspoon sweet paprika
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne
3 tablespoons plain low-fat yogurt
4 squab

1
Combine the spices and the yogurt in a small bowl.
2
Stuff the cavity of each squab with 1 piece of onion, 2 pieces of lime and 4 sprigs of cilantro.
3
Dry the outside of the squab and rub the skin all over with the yogurt mixture.
4
Marinate at room temperature for 1 hour.
5
Preheat the oven to 425 degrees.
6
Place the squab in a roasting pan and tie the legs together to close the cavities.
7
Roast until the juices run slightly pink when pricked with a fork in the thickest part of the leg, about 25 to 30 minutes.
8
Let stand for 10 minutes.
9
Remove the string and place 1 squab on each of 4 plates.
10
Serve with Basmati rice.

kcal

Calories

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 teaspoon salt, 1 teaspoon ground cumin, 1 teaspoon dry mustard, 1 teaspoon turmeric, and more.

Yes, Indian-Spiced Squab falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian-Spiced Squab

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