Tandoori Quail

Method/Steps

1. In a large bowl, mix the yogurt, ginger, garlic, tandoori masala and salt.

2. Rinse quail and pat dry. Using poultry shears or a sharp knife, cut out the backbone of each quail. Turn birds skin side up and press with the palm of your hand to flatten; a few bones will crack.

3. Turn birds in yogurt mixture to coat. Cover and chill at least 30 minutes or up to 1 day.

4. Grill quail until skin is well browned and meat at breastbone is still pink, 12 to 14 minutes total.

Tandoori Masala

1. Remove seed from cardamom pods.

2. In a large frying pan set over medium heat, combine cardamom seed, coriander seed, cumin seed, whole cloves, black peppercorns and cinnamon stick. Stir often until the mixture is aromatic and the seeds are lightly browned, 4 minutes.

3. Pour the spice mixture into a mortar and crush with the pestle or use a spice grinder to grind spices to a fine powder.

4. Add paprika, ground ginger and cayenne. Store airtight up to 1 week.