Bater Fry

Instructions

1. 1

   Prepare the Quail

   • Wash the quail thoroughly under cold running water.
   • Pat them completely dry inside and out with paper towels. This step is crucial for achieving a crispy skin.
   • Using a sharp knife, make 2-3 deep gashes on the breast and leg portions of each quail to allow the marinade to penetrate deeply.
2. 2

   Create the Marinade

   • In a large mixing bowl, combine the whisked curd, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, coriander powder, cumin powder, and garam masala.
   • Add the besan and salt to the bowl.
   • Mix everything vigorously until you have a thick, smooth, and lump-free paste.
3. 3

   Marinate the Quail

   • Add the prepared quail to the marinade.
   • Using your hands, generously coat each quail with the marinade, ensuring it gets into the gashes.
   • Cover the bowl with plastic wrap and refrigerate for at least 1 hour. For best results and deeper flavor, marinate for 4-6 hours.
4. 4

   Shallow-Fry the Quail

   • Heat about an inch of oil in a heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot (a drop of marinade should sizzle immediately), carefully place two marinated quails in the pan, skin-side down. Do not overcrowd the pan.
   • Fry for 6-8 minutes on the first side, until a deep golden-brown crust forms.
   • Carefully flip the quails and fry for another 6-8 minutes on the other side until cooked through. The internal temperature should reach 165°F (74°C).
   • Remove the cooked quail and place them on a wire rack to drain excess oil.
   • Repeat the process with the remaining two quails.
5. 5

   Garnish and Serve

   • While the quail are still hot, sprinkle them with chaat masala for a tangy finish.
   • Garnish with freshly chopped coriander leaves.
   • Serve immediately with lemon wedges on the side for squeezing over the top, alongside mint chutney and onion rings.