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Tender quail marinated in a spicy yogurt-based blend, fried to a perfect golden brown. This North Indian delicacy is crispy on the outside, juicy on the inside, and makes for an unforgettable appetizer.
For 4 servings
Prepare the Quail
Create the Marinade
Marinate the Quail
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Tender quail marinated in a spicy yogurt-based blend, fried to a perfect golden brown. This North Indian delicacy is crispy on the outside, juicy on the inside, and makes for an unforgettable appetizer.
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 490.26 calories per serving with 3.36g of protein, it's a moderately challenging recipe perfect for appetizer or side.
Shallow-Fry the Quail
Garnish and Serve
For a lower-fat version, bake the marinated quail in a preheated oven at 400°F (200°C) for 20-25 minutes, or until cooked through. You can also use an air fryer at 375°F (190°C) for 15-20 minutes, flipping halfway.
Add 1-2 teaspoons of green chili paste or finely chopped green chilies to the marinade for an extra layer of heat.
Add 1 tablespoon of mustard oil and 1 teaspoon of kasuri methi (dried fenugreek leaves) to the marinade. Cook in a tandoor, or grill on high heat for a charred, smoky flavor.
Quail meat is rich in high-quality protein, which is essential for muscle repair, building tissues, and overall body function, while being relatively low in fat compared to other poultry.
Quail is a good source of B vitamins, particularly Niacin (B3) and B6. These vitamins are crucial for energy metabolism, nervous system function, and the formation of red blood cells.
This dish provides important minerals like phosphorus and iron. Phosphorus is vital for bone and teeth health, while iron is necessary for preventing anemia and transporting oxygen in the blood.
One serving of Bater Fry, which is one whole quail, contains approximately 310-330 calories. The exact amount can vary based on the size of the quail and the amount of oil absorbed during frying.
Bater Fry can be part of a balanced diet in moderation. Quail itself is a lean source of protein, vitamins, and minerals. However, this recipe involves shallow frying, which adds fat and calories. For a healthier option, consider baking or air-frying the quail.
Yes, absolutely. Preheat your air fryer to 375°F (190°C). Place the marinated quail in the basket in a single layer and cook for 15-20 minutes, flipping halfway through, until golden brown and cooked through.
Bater Fry is an excellent appetizer served with mint-coriander chutney, pickled onions (sirke wale pyaaz), and lemon wedges. It can also be a side dish in a larger North Indian meal.
Yes, you can use the same marinade for chicken. Chicken drumsticks or wings work best. You will need to adjust the cooking time accordingly; chicken pieces will likely take longer to cook through than quail.
The quail is cooked when the juices run clear if pierced with a knife, and the meat is tender and pulls away from the bone easily. For accuracy, use a meat thermometer; the internal temperature in the thickest part should be 165°F (74°C).