Quails cooked with tomatoes, onion, chili, cardamom and coriander - a warming, spicy dish from the Punjab region.
Preheat the oven to 180c.
To prepare: dice the tomatoes. Peel the garlic and the fresh ginger. Finely chop.
Season the quails with salt then cover in plain yogurt. Marinate for at least half an hour.
Heat the oil in a frying pan. Add the cinnamon sticks, cloves, cardamom pods and coriander seeds to the pan. Once they start to cook, add the chopped onion to the pan. Once the onions are soft and golden brown, add the quails to the pan. Cook over a low heat for 3-4 minutes and then add the diced tomatoes. Season with salt and add the chili powder and the coriander powder. Cover the pan with a lid or tin foil and transfer to the oven for 12 to 15 minutes until the quails are cooked. Adjust the seasoning if required.
Serve with a sprinkling of garam masala and garnish with the fresh coriander.
«This dish can also be made using chicken legs or wings. Serve with naan or chapattis.»