Quail Masala

quail curry

These bird game recipes are the best when it comes to taste and health. Quails also known as bird games or Bater (in Hindi) are rich in micro nutrients and vitamins like B complex, folate and vitamin E and K.  They have extremely low skin fat and low cholesterol value. These game meats are recommended for people with high cholesterol levels and those who want to maintain a low level of cholesterol. They are very soft and tender as compared to other bird meats. The recipe is almost similar to any chicken recipes except that these require less cooking time comparatively.

Preparation Time: 35 minutes (including marination)

Cooking Time: 30- 35 minutes 

Serving: 4

Ingredients:

4 quails (washed and de-skinned)

2 big size onions (chopped)

1 tsp turmeric powder

1 green chilli

1 tsp red chilli powder

1 tsp coriander powder

1 tsp cumin powder

2 tsp ginger garlic paste

½ cup mustard oil

½ tsp fennel seeds

2-3 green cardamom

2 black peppercorns

2 cloves

1 bay leaf

1 tsp Garam masala powder

Chopped coriander for garnish

Salt to taste

For the marination:

1 tbsp curd

1 tsp turmeric powder

1 tsp red chilli powder

1 tsp coriander powder

1 tsp cumin powder

1 tsp ginger garlic paste

Salt to taste

 

Procedure

For the marination:

In a large bowl, add quails turmeric powder, red chilli powder, cumin powder, coriander powder, ginger-garlic paste, salt and curd. Mix them well and keep aside for atleast 30 minutes.

In a large pan, heat oil and add bay leaf, fennel seeds, cardamoms, cloves and peppercorns. Add green chilli and chopped onions and fry them. Once the onions turn golden, add the marinated quails and mix well. Add ginger and garlic paste and fry. Add turmeric powder, red chilli powder, coriander powder and cumin powder and fry them all. Keep stirring to avoid burning from bottom. Once the water has evaporated, add salt as per taste and mix again. Cover and cook.

Once the oil starts to separate, sprinkle little water and cook again.  Add Garam masala powder and remove from heat.

Garnish with chopped coriander and serve hot.

 

 

 

 

 

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