Ingredients
- STUFFING
- 120g minced chicken breast
- 15ml (1 tbsp) garlic/ginger paste
- 2 green chillies, finely chopped
- 15ml (1 tbsp) raisins
- 15ml (1 tbsp) dried cherries, chopped
- 15ml (1 tbsp) cashew nuts, roasted and chopped
- 15ml (1 tbsp) pistachio nuts, roasted and chopped
- 15ml (1 tbsp) fresh coriander stalks, finely chopped
- 2,5ml (½ tsp) ground cardamom
- 2,5ml (½ tsp) ground cinnamon
- 1 star anise, finely ground
- 5ml (1 tsp) ground garam masala
- salt and freshly ground black pepper, to taste
- 4 quail eggs, boiled and shelled
- QUAILS
- salt and freshly ground black pepper, to taste
- 4 boned quails, reserving the bones for the sauce
- 60ml (¼ cup) butter, melted and seasoned with a pinch of red chilli powder and a pinch of ground garam masala
- SAUCE
- 60ml (¼ cup) oil
- 4 green cardamom pods
- 2 x 3cm pieces of cassia bark or cinnamon sticks
- 4 cloves
- 5ml (1 tsp) cumin seeds
- 2 bay leaves
- 1 star anise
- 2 shallots, finely sliced
- 1 green chilli, finely chopped
- reserved quail bones
- 2,5ml (½ tsp) ground cinnamon
- 2,5ml (½ tsp) ground cardamom
- 30ml (2 tbsp) tomato purée, diluted with 30ml (2 tbsp) water
- 15ml (1 tbsp) fresh coriander stalks, chopped
- 190ml (¾ cup) fresh cream
- 2,5ml (½ tsp) ground garam masala
Instructions
For the stuffing, place all the ingredients in a mixing bowl, except for the quail eggs, and mix thoroughly. Divide into 4 balls.
Wrap the stuffing around each quail egg as if making Scotch eggs and set aside.
Season the quails and place the stuffedeggs in the cavity of the boned quails. Wrap the legs over the filling, turn over, tuck everything in and shape it nice and tight. Cover the quail with foil and refrigerate to firm up, about 1 hour.
For the sauce heat the oil in a pan over a medium to high heat and add all the whole spices. Once they begin to sizzle and splutter and their aroma is released, add the shallots and lightly sprinkle with some salt. Sauté until golden brown, then add the chilli. Continue to stir-fry for a few seconds, then add the quail bones along with the ground spices and continue to stir-fry,for a further 2 – 3 minutes.
Add the tomato purée and the coriander. Continue to stir-fry for a further minute, then add enough water to cover the bones. Bring to the boil and simmer until reduced by half.
Strain the sauce through a fine sieve into a separate pan and add the cream and garam masala. Adjust the seasoning. Reheat gently when ready to serve. Preheat the oven to 200°C.
Take the quail out of the refrigerator and baste with the butter. Bake until cooked through, about 15 – 20 minutes. Baste the quail halfway through the cooking process. Once cooked, allow to rest for a few minutes.
To serve, spoon the sauce onto a deep platter and place the quail on top. Garnish with either gold or silver leaf.
