Quail tandoori
When he was growing up in Rajasthan, it was normal to buy live wild quail, grouse and partridge in the local markets. Often the birds would be taken home and fattened up before being prepared for the table, and this quiet time allowed the stressed muscles to relax, making the flesh more tender. Most of the time the birds ended up in a hot red masala, then were either quickly grilled or slowly stewed for hours. Present-day farmed birds are plump and ready to eat, which allows the use of more delicate marinades, like the one given below. It is rich and creamy with just a hint of spice. Several items in the ingredients list need to be marinated and/or rested before use, so do allow for this in your preparation time.
