Ingredients

• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 x 4cm/1in cinnamon stick
• 1 large dried red chilli
• 2 cloves
• 2 mace blades
• 2 tsp ground turmeric
• 1 tsp salt
• 1 tsp black salt
• ground
• 4 cardamom pods
• seeds removed
• 2 garlic clove
• 20g/¾oz fresh root ginger
• minced
• 300ml/10fl oz plain yoghurt
• 30ml/1fl oz lemon juice
• ½ tsp saffron powder
• 4 whole quail
• ½ cucumber
• peeled
• seeds removed
• 4 tbsp coconut yoghurt
• small handful toasted coconut flakes
• ½ garlic clove
• crushed
• ½ unwaxed lemon
• zest and juice
• 1 tbsp freshly chopped coriander
• 1 tbsp freshly chopped mint
• salt and freshly ground black pepper

Directions

• For the tandoori quail
• dry fry all the spices
• apart from the saffron
• in a pan until fragrant. Grind the spices in a pestle and mortar.
• Finely grate the garlic and ginger and add it to the yoghurt
• along with the spices
• lemon juice and saffron.
• Score the quail legs and breast lightly. Place the quail in a shallow bowl covered in the marinade and leave overnight.
• For the raita
• season the cucumber with salt and pepper and leave for 30 minutes to an hour to allow the salt to draw any excess water out.
• Pat the cucumber dry on paper towels and add the rest of the ingredients: set to one side until required.
• Preheat the oven to 250C/Gas 9
• or the highest setting possible. Put the quail directly on the hot oven shelf with a tray underneath to catch any drips! Bake for 12–15 minutes
• or until cooked.
• Rest the quail for five minutes and serve with the raita.