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Рецепт Tandoori Quail (Tandoori Panchi)

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Порций: 6

Ингредиенты

Cost per serving $19.98 view details
  • 1/2 c. plain nonfat or possibly low-fat yogurt
  • 1/4 c. chopped fresh ginger
  • 2 Tbsp. chopped garlic
  • 4 tsp Tandoori Masala (see recipe)
  • 1/2 tsp salt - (about)
  • 6 x quail - (to 8)
  •     (abt 1/4 lb ea)

Инструкции

  1. In a large bowl, mix the yogurt, ginger, garlic, tandoori masala, and 1/2 tsp. salt.
  2. Rinse quail and pat dry. Using poultry shears or possibly 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 mix to coat. Cover and refrigerateat least 30 min or possibly up to 1 day.
  4. To barbecue, place quail on an oiled grill over medium-warm coals or possibly over medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds). Close lid of gas grill. Cook quail, turning as needed, till skin is well browned and meat at breastbone is still pink (cut to test), 12 to 14 min total. Season to taste with salt.
  5. This recipe yields 6 to 8 servings.

Nutrition Facts

Amount Per Serving %DV
Serving Size 371g
Recipe makes 6 servings
Calories 706  
Calories from Fat 397 56%
Total Fat 43.96g 55%
Saturated Fat 12.33g 49%
Trans Fat 0.0g  
Cholesterol 277mg 92%
Sodium 388mg 16%
Potassium 813mg 23%
Total Carbs 1.48g 0%
Dietary Fiber 0.1g 0%
Sugars 0.09g 0%
Protein 71.78g 115%
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