Barbecued quail

Cook this traditional recipe loved by India's royal families for an amazing barbecue treat
By Gary Rhodes
Barbecued quail
  • Rating:
  • Serves: 6
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes plus 1 hr marinating
  • Effort: easy


  • 6 whole quail

For the marinade

  • 250 g curd cheese, (see cooks note) or very thick Greek yogurt
  • 2 tbsp ghee
  • 1/2 tsp black peppercorns, cracked
  • 2 tsp red chilli powder
  • 1 tsp ground green cardamom
  • 1/2 tsp turmeric
  • pinch salt
  • 3 cm ginger, grated
  • 7 cloves garlic, crushed
  • 1 small onion, grated

Tips and Suggestions

To make curd cheese, spoon 400ml set Greek yogurt into a piece of muslin. Secure with string and hang over a bowl overnight - the liquid drains away and you're left with firm curd cheese in the muslin.


1. For the marinade: in a large bowl mix together all the ingredients for the marinade to make a paste. Add the quails, rubbing the marinade into them and leave aside for 1 hour.

2. Cook the quails on a hot barbecue or under a hot grill for 3-4 minutes on each side, until cooked through.

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