Clean quails and rub them with salt, lemon juice and ginger-garlic paste.
Keep aside for 30 minutes.
Whisk Yoghurt and add Red chilli powder, Red chilli paste, cumin powder, nutmeg powder, tumeric powder and garam masala.
Coat the quails evenly with this mixture and keep aside for 2 hours.
Skewer the quails and roast in a moderately hot tandor for 3-5 minutes.
Remove from skewer and serve hot accompnied by chutney.
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