Kaadai 65
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
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare Marinade and Marinate Quail (10 mins prep + 2-4 hours marination)
- b.In a large mixing bowl, combine the curd, ginger-garlic paste, red chilli powder, turmeric powder, garam masala, cumin powder, coriander powder, and salt.
- c.Whisk in the rice flour, cornflour, beaten egg, and lemon juice to form a thick, smooth paste without lumps.
- d.Ensure the cleaned quail pieces are patted completely dry with paper towels. Add them to the marinade.
- e.Using your hands, coat each piece of quail thoroughly with the marinade. Ensure it gets into all the crevices.
- f.Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 4 hours for the flavors to penetrate deeply.
- 2
Step 2
- a.Deep Fry the Quail (15-20 mins)
- b.Heat oil in a deep kadai or heavy-bottomed pan over medium-high heat. The oil should reach 175°C (350°F). If you don't have a thermometer, drop a tiny bit of marinade into the oil; it should sizzle and rise to the surface immediately.
- c.Carefully place the marinated quail pieces into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
- d.Fry each batch for 6-8 minutes, turning the pieces occasionally, until they are a deep golden-brown, crispy, and cooked through.
- e.Using a slotted spoon, remove the fried quail from the oil and transfer to a wire rack to drain excess oil. This keeps them crispier than using paper towels.
- 3
Step 3
- a.Fry the Garnish (2 mins)
- b.In the same hot oil, carefully add the sprig of curry leaves and the slit green chilies. Stand back as they will splutter.
- c.Fry for about 30-45 seconds until the curry leaves are crisp and the chilies are lightly blistered.
- d.Quickly remove them with the slotted spoon and place them on the wire rack with the quail.
- 4
Step 4
- a.Garnish and Serve (1 min)
- b.Arrange the hot, crispy Kaadai 65 on a serving platter.
- c.Garnish generously with the fried curry leaves and green chilies.
- d.Serve immediately with fresh lemon wedges and sliced onion rings on the side.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a thicker marinade that clings better, use hung curd (yogurt strained of its whey).
- 2Ensure the oil is at the correct temperature. If it's too cool, the quail will be greasy; if it's too hot, the outside will burn before the inside is cooked.
- 3Do not skip drying the quail pieces before marinating. A dry surface helps the marinade adhere properly.
- 4For an extra crispy texture, you can double-fry the quail. Fry once for 4-5 minutes, remove, and let it cool slightly. Then, just before serving, fry again in hot oil for 2-3 minutes until deep golden and extra crisp.
- 5Quail cooks quickly. Be careful not to overcook it, as the meat can become dry and tough.
Adapt it for your goals.
Vegetarian Version
Replace quail with 400g of paneer cubes or large button mushrooms. Marinate for only 30 minutes and fry for 3-4 minutes until golden.
Spicier VersionSpicier Version
Add 1 teaspoon of black pepper powder to the marinade and increase the number of green chilies in the garnish for an extra kick.
Baked/Air Fried VersionBaked/Air-Fried Version
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.
Why this is on our healthy list.
Excellent Source of Lean Protein
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.
Rich in Micronutrients
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.
Beneficial Spices
The marinade features spices like turmeric, cumin, and coriander. Turmeric contains curcumin, a compound with powerful anti-inflammatory and antioxidant properties.
Frequently asked questions
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.