Chef Abhishek Roy’s Local Quail Roast with Lemon Leaves Marinade

Ingredients
4 whole quail
¼ cup yogurt
7 to 8 fresh lemon leaves
¼ tsp paprika powder
¼ cup chickpeas flour
5-6 pods peeled garlic
Fresh green chilli – according to your spice level
Method
Take a blender, mix all of the ingredients to a thick marinade. Clean and dry the quail and marinate for at least 4 hours.

Preheat the oven to 450°F. Grease the baking tray and roast the quail for 20 minutes.

Can be served with any of your favourite salads.

Serves 4

By Chef Abhishek Roy