For 4 servings
4 pcs quail, ready-to-cook, defrosted
100ml hung curd
2 tsp red chilli powder
1 tsp ginger garlic paste
Sea salt
For the Makhani sauce
200ml tomato puree
1 small cup cashew paste
2 tsp fenugreek
4 tsp honey
2 tsp ginger garlic paste
2 tsp red chili powder
Oil
Sea salt