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Crispy, spicy, and incredibly flavorful fried quail, a popular South Indian appetizer. This recipe gives you perfectly juicy quail pieces coated in a signature '65' masala, deep-fried to golden perfection. Note: Total time does not include marination.
For 4 servings
Prepare Marinade and Marinate Quail (10 mins prep + 2-4 hours marination)
Deep Fry the Quail (15-20 mins)
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Crispy, spicy, and incredibly flavorful fried quail, a popular South Indian appetizer. This recipe gives you perfectly juicy quail pieces coated in a signature '65' masala, deep-fried to golden perfection. Note: Total time does not include marination.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 469.85 calories per serving with 28.01g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Fry the Garnish (2 mins)
Garnish and Serve (1 min)
Replace quail with 400g of paneer cubes or large button mushrooms. Marinate for only 30 minutes and fry for 3-4 minutes until golden.
Add 1 teaspoon of black pepper powder to the marinade and increase the number of green chilies in the garnish for an extra kick.
For a healthier option, arrange marinated quail in a single layer in an air fryer basket or on a baking sheet. Air fry at 190°C (375°F) for 15-18 minutes, or bake at 200°C (400°F) for 20-25 minutes, flipping halfway through. The result will be less crispy but still delicious.
Quail is a fantastic source of high-quality, lean protein, which is crucial for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Quail meat is packed with essential vitamins and minerals, including iron for healthy blood, phosphorus for strong bones, and B vitamins like Niacin and B6 that aid in energy metabolism.
The marinade features spices like turmeric, cumin, and coriander. Turmeric contains curcumin, a compound with powerful anti-inflammatory and antioxidant properties.
The '65' is believed to have originated from Hotel Buhari in Chennai, India. The most popular theory is that the dish was introduced in their 1965 menu. Other theories suggest it was made with 65 spices or from 65-day-old birds, but the menu year is the most widely accepted origin.
While quail itself is a lean, protein-rich meat, Kaadai 65 is deep-fried, which adds a significant amount of fat and calories. It is best enjoyed in moderation as a special appetizer. For a healthier alternative, try the baked or air-fried variation.
One serving of Kaadai 65 (approximately 4 pieces) contains around 420-450 calories, primarily from the protein in the quail and the fat absorbed during deep-frying.
Absolutely! This recipe is the foundation for the famous Chicken 65. Simply substitute the quail with 500g of boneless, bite-sized chicken pieces (thigh meat is recommended for juiciness) and follow the same instructions. Frying time may be slightly shorter, around 5-6 minutes.
A runny marinade can be caused by watery curd. To fix this, you can add an extra tablespoon of rice flour or cornflour to thicken it. For future attempts, using thick, hung curd is the best way to ensure a perfect coating.
Store leftover Kaadai 65 in an airtight container in the refrigerator for up to 2 days. To reheat and restore some crispiness, use an air fryer or oven at 180°C (350°F) for 5-7 minutes. Avoid using a microwave, as it will make the coating soggy.