Heat the vegetable oil in a pan and gently cook the onion, garlic, chilli and all the spices for 3-4 minutes with a lid on without colouring the onions. Add the stock and the quails, bring to the boil and simmer for 10 minutes then remove the quails and put to one side and continue simmering the stock on a medium heat until it reduces to 3-4 tablespoons then blend in a liquidiser; leave to cool.
Mix with the mayonnaise, yoghurt, coriander and chutney and season. Remove the legs from quails then remove the breasts from the bone. You can either leave the leg meat on the bone or remove it. Mix the breasts and legs or meat and quails eggs with the sauce and leave for a couple of hours in the fridge.
Serve on some crisp salad leaves.