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Tender quail marinated in a vibrant blend of North Indian spices and shallow-fried to a perfect golden-brown crisp. This delicacy is a fantastic appetizer or a special main, bursting with aromatic flavors and a tangy finish from fresh lemon and chaat masala.
For 4 servings
Prepare the Quail: Pat the quail completely dry with paper towels. Using a sharp knife, make 2-3 deep gashes on each side of the breast and on the legs. This helps the marinade penetrate deeply. Set aside.
Create the Marinade: In a large non-metallic bowl, combine the thick curd, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt. Whisk for 1-2 minutes until you have a smooth, uniform paste.
Marinate the Quail: Add the prepared quail to the marinade. Use your hands to rub the mixture thoroughly all over each quail, ensuring it gets into the gashes. Cover the bowl and refrigerate for at least 1 hour, or ideally for 4-6 hours for maximum flavor.
Prepare for Frying: Remove the marinated quail from the refrigerator about 20 minutes before frying to let it come closer to room temperature. Shake off any thick, excess marinade from each piece. Sprinkle the rice flour evenly over all sides of the quail, patting gently to create a thin, even coating.
Shallow Fry the Quail (First Side): Heat the vegetable oil in a wide, heavy-bottomed pan or skillet over medium heat. The oil should be about 1/2 inch deep. To test if the oil is ready, drop a tiny bit of the marinade into it; it should sizzle immediately. Carefully place two quail in the pan, skin-side down, ensuring not to overcrowd it. Fry for 6-8 minutes on the first side until deep golden-brown and crisp.
Finish Frying: Using tongs, carefully flip the quail and fry for another 6-8 minutes on the other side, until cooked through and crispy all over. The internal temperature should reach 165°F (74°C) at the thickest part of the thigh. Remove the fried quail and place them on a wire rack to drain excess oil. Repeat with the remaining quail.
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Tender quail marinated in a vibrant blend of North Indian spices and shallow-fried to a perfect golden-brown crisp. This delicacy is a fantastic appetizer or a special main, bursting with aromatic flavors and a tangy finish from fresh lemon and chaat masala.
This north_indian recipe takes 95 minutes to prepare and yields 4 servings. At 355.56 calories per serving with 28.1g of protein, it's a moderately challenging recipe perfect for appetizer or side_dish.
Garnish and Serve: Arrange the hot fried quail on a serving platter. Sprinkle generously with chaat masala and garnish with fresh chopped coriander leaves. Serve immediately with lemon wedges and onion rings on the side.
For a lower-fat option, bake the marinated quail at 400°F (200°C) for 20-25 minutes or air-fry at 375°F (190°C) for 15-20 minutes, flipping halfway through.
Add 1 teaspoon of kasuri methi (dried fenugreek leaves) and 1/2 teaspoon of black pepper powder to the marinade for a more complex, aromatic flavor.
This masala marinade works wonderfully with chicken wings, drumettes, or Cornish hen pieces as well. Adjust cooking times accordingly.
Quail meat is an excellent source of high-quality, lean protein, which is essential for muscle repair, building new cells, and overall body function.
Quail is a good source of various B vitamins, including B12 and B6. These vitamins are vital for energy metabolism, maintaining healthy nerve function, and the formation of red blood cells.
The marinade features spices like turmeric and ginger, which contain powerful compounds like curcumin and gingerol, known for their potent anti-inflammatory and antioxidant properties.
One serving, which is one quail, contains approximately 320-380 calories. The final count depends on the size of the quail and the amount of oil absorbed during frying.
Quail meat is a lean source of protein and B vitamins. However, this dish is shallow-fried, which adds significant fat and calories. It is best enjoyed in moderation. For a healthier preparation, consider baking or air-frying.
Absolutely! To bake, preheat your oven to 400°F (200°C). Place the coated quail on a wire rack over a baking sheet and bake for 20-25 minutes, flipping halfway. For an air fryer, preheat to 375°F (190°C) and cook for 15-20 minutes, flipping halfway, until golden and cooked through.
As an appetizer, it pairs perfectly with mint-coriander chutney and pickled onions. To make it a meal, serve it alongside naan, roti, or a simple jeera rice and a fresh kachumber salad.
Yes, the marinade can be prepared and stored in an airtight container in the refrigerator for up to 2 days. This can save you time on the day of cooking.