Butter Quail and Butter Naan

Ingredient

• 2 cups plain flour
• ½ cup yoghurt
• Salt, to taste
• 3 teaspoons cumin seeds
• 3 teaspoons coriander seeds
• 6 garlic cloves
• 1cm piece ginger
• 1 teaspoon chilli flakes
• 1 lemon, juiced
• 2 quails
• 250g butter
• 1 large or 2 small onions, finely chopped
• 2 tomatoes, diced
• 1 cup cashews, roasted
• ¼ teaspoon ground cloves
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon ground cayenne
• Pinch saffron
• 60ml (¼ cup) thickened cream
• Caster sugar, to taste
• Vegetable oil, to drizzle

Method

• To make naan dough, place flour, yoghurt, pinch of salt and 60ml (¼ cup) water into the bowl of an electric mixer fitted with a dough hook, and mix to form a dough. Knead for about 5 minutes until smooth and elastic. Cover bowl with plastic wrap, and set aside until needed.
• Heat a frying pan over medium heat, add cumin and coriander seeds and heat for 1-2 minutes or until fragrant. Grind seeds in a mortar and pestle, or spice grinder.
• Place 4 of the garlic cloves, ginger, chilli flakes, lemon juice, and 1 tablespoon each ground cumin and coriander in a blender, and puree to a paste.
• Debone quail and separate legs from breasts.
• Rub 1 tablespoon of the paste onto the quail and refrigerate for 30 minutes to marinate.
• Melt 125g of the butter in a saucepan over medium heat, add remaining ginger and garlic paste, and cook for about 1 minute or until fragrant. Add onion, and cook for about 5 minutes or until softened. Add tomatoes, and cook for about 5 minutes until broken down.
• Transfer mixture to a blender with cashews, remaining ground cumin and coriander, cloves, cinnamon, nutmeg, cayenne and saffron, and blend to a puree.
• Melt 50g of the butter in a saucepan over medium heat. Add puree and simmer for about 5 minutes until thickened.
• Strain puree through a fine sieve into a clean saucepan. Place over medium heat, slowly stir in 50g of the butter and cream, and cook for about 5 minutes, stirring regularly. Season to taste with salt and sugar. If sauce separates, whisk in 1-2 tablespoons water until combined.
• Place a chargrill pan over high heat. Drizzle quail with oil. Cook for about 1-2 minutes each side until cooked to medium. Remove quail, cover loosely with foil, and set aside to rest 5 minutes.
• Meanwhile, to make naan, divide dough into 4 evenly-sized balls. Roll each ball into a 2mm-thick disc. Melt remaining 25g butter in a large frying pan over high heat. Cook naan bread for about 2 minutes each side until puffed and golden.
• To serve, place sauce onto plates, top with quail and serve with butter naan.