North Indian Style Raisin Stuffed Quails

Ingredients

In the original French dish, Cailles aux raisins, the quails are typically cooked in a wine-based sauce. However, in this North Indian adaptation, we infuse the quails with a blend of traditional Indian spices and stuff them with a raisin filling. The cooking technique and flavors are modified to suit the vibrant and aromatic nature of North Indian cuisine. We alse have the original recipe for Cailles aux raisins, so you can check it out.

• 4 quails 4 quails
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• 1/2 cup raisins 1/2 cup raisins
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1-inch piece ginger, grated 1-inch piece ginger, grated
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1/4 cup chopped cilantro (coriander leaves) 1/4 cup chopped cilantro (coriander leaves)
• Juice of 1 lemon Juice of 1 lemon

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, mix together cumin powder, coriander powder, turmeric powder, red chili powder, garam masala, and salt.
3. 3.
   Rub the spice mixture all over the quails, ensuring they are well coated. Set aside to marinate for 30 minutes.
4. 4.
   In a separate bowl, combine the raisins, chopped onion, minced garlic, grated ginger, chopped green chilies, chopped cilantro, and lemon juice. Mix well.
5. 5.
   Gently stuff the quails with the raisin filling, ensuring they are evenly filled.
6. 6.
   Heat ghee in a large oven-safe skillet over medium heat. Add the stuffed quails and sear them on all sides until golden brown.
7. 7.
   Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the quails are cooked through and tender.
8. 8.
   Remove from the oven and let the quails rest for a few minutes before serving.
9. 9.
   Garnish with additional cilantro and serve hot.

Treat your ingredients with care...

• Quails — Ensure the quails are thoroughly cleaned and pat them dry before marinating.
• Raisins — Soak the raisins in warm water for 10 minutes before using to plump them up.
• Ghee — If ghee is not available, you can substitute it with vegetable oil for a dairy-free version.
• Green chilies — Adjust the quantity of green chilies according to your spice preference.
• Lemon juice — Freshly squeezed lemon juice is recommended for the best flavor.

Tips & Tricks

• To enhance the flavors, marinate the quails overnight in the spice mixture.
• Serve the quails with a side of fragrant basmati rice or naan bread.
• For a spicier version, add a pinch of cayenne pepper to the spice mixture.
• If you prefer a milder taste, reduce the amount of red chili powder and green chilies.
• Make sure to baste the quails with the pan juices while baking to keep them moist.

Serving advice

Serve the North Indian Style Raisin Stuffed Quails as a main course dish accompanied by fragrant basmati rice or naan bread. Garnish with fresh cilantro leaves for an added touch of freshness.

Presentation advice

Arrange the quails on a platter, placing them upright with the stuffing visible. Drizzle some pan juices over the quails for a glossy finish. Garnish with a sprig of fresh cilantro for an elegant touch.