A tasty twist of a classic – the quail adds a gamey twist to the tandoori flavours. The creamy, cooling dip is the perfect accompaniment.

Indian-inspired quail
Serves 4


  • 4 quail
  • 2 garlic cloves, finely sliced
  • 5cm/2in piece fresh ginger, finely grated
  • 1 tsp chilli powder
  • 1 tsp ground fennel seed
  • ½ tsp ground cinnamon
  • 1 ground cardamon pod
  • 100ml flavourless oil
  1. Spatchcock the quail.
  2. Mix the spices and yoghurt in a bowl until well combined and coat the quail with the marinade. Cover with clingfilm and chill in the fridge for at least 2 hours, preferably overnight.
  3. Heat a griddle pan until hot, then add the quail, skin-side down, and grill for 3 minutes on each side. Remove the quail from the griddle and leave to rest for 2-3 minutes.
  4. Serve with a raitha dip, with a scattering of chopped mint.