Tandoori Marinated Quail Recipe

Name: Tandoori Marinated Quail
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plain whole-milk Greek yogurt; 2 tablespoons fresh lemon juice; 2 tablespoons fresh lime juice; 1 tablespoon finely grated fresh peeled ginger; 2 garlic cloves, finely grated; 1 tablespoon hot paprika; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 1 teaspoon ground turmeric; 3 tablespoons finely chopped cilantro, plus cilantro leaves for garnish; Kosher salt; Vegetable oil; 8 partially boned quail, halved lengthwise; Freshly ground pepper

Servings: persons

1 cup plain whole-milk Greek yogurt
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 tablespoon finely grated fresh peeled ginger
2 garlic cloves, finely grated
1 tablespoon hot paprika
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
3 tablespoons finely chopped cilantro, plus cilantro leaves for garnish
Kosher salt
Vegetable oil
8 partially boned quail, halved lengthwise
Freshly ground pepper

1
In a medium bowl, whisk the yogurt with the lemon juice, lime juice, ginger, garlic, hot paprika, coriander, cumin, turmeric, chopped cilantro, 2 teaspoons of salt and 1 tablespoon of oil.
2
Transfer the marinade to a very large resealable plastic bag and add the quail.
3
Seal the bag, pressing out the air, and turn to coat.
4
Refrigerate the quail for at least 8 hours or overnight.
5
Remove the quail from the marinade and let stand at room temperature for 30 minutes.
6
Light a grill and oil the grates.
7
Lightly season the quail with salt and pepper and grill over moderately high heat, turning once, until the breast meat is barely pink, 8 to 10 minutes.
8
Transfer the quail to a platter, garnish with cilantro leaves and serve.

167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 cup plain whole-milk Greek yogurt, 2 tablespoons fresh lemon juice, 2 tablespoons fresh lime juice, 1 tablespoon finely grated fresh peeled ginger, and more.

Yes, Tandoori Marinated Quail 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.

That's it — enjoy your meal!

Tandoori Marinated Quail

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions