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Quail Makhani


For 4 servings

4 pcs quail, ready-to-cook, defrosted
100ml hung curd 
2 tsp red chilli powder
1 tsp ginger garlic paste
Sea salt

For the Makhani sauce
200ml tomato puree
1 small cup cashew paste
2 tsp fenugreek
4 tsp honey
2 tsp ginger garlic paste
2 tsp red chili powder
Sea salt


Cooking Method

  1. Place hung curd in a bowl, add red chilli powder, ginger garlic paste and salt. Mix well and add quail. Leave to marinate for 30 minutes. 
  2. In the meantime, pre-heat the oven to 250°C. Remove quail from the marinade and roast in the oven for about 8 minutes.
  3. To make Makhani sauce, heat some oil in a pan and add ginger garlic paste and tomato puree. Cook well then add cashew paste and red chilli powder. Cover and let it simmer for a while. Add a few teaspoons of water and let it simmer. 
  4. Add honey, fenugreek and salt. Mix well. Add quail, stir and serve hot. 

Recipe by Chef Javed Ahamad  & La Galerie De Dietrich

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