Stuffed quails with creamy sauce

Stuffed quails with creamy sauce

By
From
Reza’s Indian Spice
Serves
4

Game was eaten a lot in Rajasthan, and this is a very rich, royal recipe. It is time-consuming, but it’s worth the trouble for this opulent dish. All the prep can be done in advance, leaving you with just the job of roasting the birds on the day. If you want to impress guests at dinner and decide to glam up, this will definitely gild the game!

Ingredients

Quantity Ingredient

For the stuffing and quails

Quantity Ingredient
120g minced chicken breast
1 tablespoon grated garlic and ginger
2 green chillies, finely chopped
1 tablespoon raisins
1 tablespoon chopped dried cherries
1 tablespoon roasted cashew nuts
1 tablespoon chopped pistachios
1 tablespoon chopped coriander stalks
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 star anise, finely ground
1 1/4 teaspoons garam masala
4 quail’s eggs, cooked, shelled
4 boned quails
4 tablespoons melted butter
1/4 teaspoon chilli powder

For the sauce

Quantity Ingredient
4 tablespoons vegetable oil
3-4 green cardamom pods
2 x 3cm cinnamon sticks
4 cloves
1 teaspoon cumin seeds
2 bay leaves
1 star anise
2 shallots, finely sliced
1 green chilli, finely chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1-2 tablespoons tomato puree
1 tablespoon chopped coriander stalks
4-6 tablespoons double cream
1/2 teaspoon garam masala

To serve

Quantity Ingredient
4 tablespoons vegetable oil or ghee
2 onions, finely sliced
2 tablespoons chopped coriander

Method

  1. Put all the ingredients for the stuffing, down to and including the star anise, into a mixing bowl and add 1 tsp of the garam masala. Mix thoroughly and divide into four balls. Wrap the stuffing mixture around each quail’s egg as if making Scotch eggs. Set aside.
  2. Season the quails with salt and pepper and place a stuffing ball in the middle of each bird. Wrap the legs over the filling, turn over, tuck everything in and shape it nice and tight. Cover and refrigerate for an hour or so to firm up.
  3. In the meantime, make the sauce. Heat the oil in a pan over a medium-high heat and add all the whole spices. Once they begin to sizzle and splutter and their aroma is released, add the shallots and lightly sprinkle with salt. Sauté until they turn golden brown, then add the chilli. Stir-fry for a few seconds, then add the quail bones and ground spices and fry for a further two to three minutes. Now mix the tomato purée with 2 tbsp water and add it with the coriander stalks. Continue to stir-fry for a further minute, then add enough water to cover the bones. Bring to the boil, then reduce the heat and simmer until reduced by half. Strain the sauce through a sieve into a separate pan, then add the cream and garam masala and adjust the seasoning. Reheat gently to serve.
  4. Preheat the oven to 200°C and return the birds to room temperature. Mix the melted butter with the chilli powder and ¼ tsp of the garam masala and use this to baste the quails. Roast for 30 minutes, or until cooked through. Baste the birds once more halfway through. Once the birds are cooked, rest for a few minutes.
  5. In a separate frying pan, heat the oil or ghee to serve until hot and add the onions. Fry until golden brown, then drain on kitchen paper and sprinkle with some salt.
  6. Spoon the sauce on to a deep platter and place the quails on top. Serve with the crispy fried onions and chopped coriander.
Tags:
Indian
spice
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