East Indian Baked Quail

Tiffany Bannworth


Spicy and sweet, my kids eat the onions from the pot and the hubs spoons the sauce over pasta or rice.


★★★★★ 1 vote

20 Min
1 Hr


  • 6
    whole quails
  • 2 Tbsp
    tikka masala paste
  • 1 can(s)
    coconut cream
  • 2 Tbsp
    dark brown sugar
  • 3 Tbsp
    clover honey (add more if you like it sweeter)
  • 4
    onions, sliced
  • 1 clove
    elephant garlic, one section sliced
  • dash(es)
    cayenne pepper (to your taste)
  • 1 dash(es)
    grated fresh ginger
  • 1
    bay leaf
  • 1/4 stick
    butter, unsalted
  • 5 medium
    dried figs, sliced
  • 5 medium
    dried dates, sliced
  • 1/2 c
    sultanas (yellow raisins)

How to Make East Indian Baked Quail


  1. Reserve butter and quail to the side, place the rest of the ingredients in a pot on your stove top at a medium heat for 20 minutes stirring occasionally
  2. Preheat oven at 350 degrees. Take quails and rub butter on quails. Place in a deep, not too wide dutch oven or any stoneware or pyrex with a lid. Line the bottom.
  3. Remove bay leaf.
  4. Pour your sauce atop the quail and cover with lid. Place in oven. Should be totally covered, almost like a stew, not just fowl with some sauce around it. Needs at least an inch coverage.
  5. Serve with rice, pasta, Israeli or French couscous (my favorite with this dish), or red quinoa.

Printable Recipe Card

About East Indian Baked Quail

Regional Style: Asian

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