|Plain nonfat yogurt/Low fat yoghurt||1⁄2 Cup (8 tbs)|
|Minced ginger||1⁄4 Cup (4 tbs)|
|Minced garlic||2 Tablespoon|
|Tandoori masala||4 Teaspoon|
|Quail||2 Pound (Eight 1/4 Pound Pieces)|
1. In a large bowl, mix the yogurt, ginger, garlic, tandoori masala, and 1/2 teaspoon salt.
2, Rinse quail and pat dry. Using poultry shears or a sharp knife, cut out the backbone of each quail. Turn birds skin side up and press with the palm of your
hand to flatten; a few bones will crack. 3- Turn birds in yogurt mixture to coat. Cover and chill at least 30 minutes or up to 1 day.
4. To barbecue, place quail on an oiled grill over medium-hot coals or over medium-high heat on a gas grill.