Loading...
Tender quail marinated in a fiery Chettinad spice blend and fried to crispy perfection. This South Indian delicacy is a show-stopping appetizer, delivering bold, aromatic flavors in every bite.
For 4 servings
Prepare the Quail
Create the Marinade
Marinate the Quail
Tender quail marinated in a fiery Chettinad spice blend and fried to crispy perfection. This South Indian delicacy is a show-stopping appetizer, delivering bold, aromatic flavors in every bite.
This chettinad recipe takes 40 minutes to prepare and yields 4 servings. At 400.9 calories per serving with 25.03g of protein, it's a moderately challenging recipe perfect for appetizer or side_dish.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
Fry the Quail
Drain and Serve
For a healthier version, you can air fry the quail at 375°F (190°C) for 15-20 minutes, flipping halfway through, until cooked and crispy. You can also bake it at 400°F (200°C) for 20-25 minutes.
For a more authentic Chettinad aroma, add a small piece of kalpasi (stone flower) and a pinch of star anise powder to the marinade.
To reduce the heat, use Kashmiri red chili powder, which imparts a vibrant color with less spiciness. For extra heat, add a teaspoon of freshly crushed peppercorns.
Quail meat is rich in high-quality, lean protein, which is crucial for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
This dish provides important minerals like iron, essential for preventing anemia and carrying oxygen in the blood, and phosphorus, which plays a key role in bone and teeth health.
The Chettinad marinade includes spices like turmeric and black pepper. Turmeric contains curcumin, a compound known for its potent anti-inflammatory and antioxidant properties.
One serving of Kaadai Fry (one whole quail) contains approximately 365-400 calories. The exact amount can vary based on the size of the quail and the amount of oil absorbed during frying.
Quail meat itself is a healthy source of lean protein and essential minerals. However, this recipe involves deep-frying, which adds significant fat and calories. It is best enjoyed in moderation as part of a balanced diet. For a healthier alternative, consider baking or air-frying the quail.
Yes, you can use the same marinade for chicken drumsticks or wings. Adjust the frying time accordingly, ensuring the chicken is cooked through to an internal temperature of 165°F (74°C).
Kaadai Fry is excellent as an appetizer served with onion rings and lemon wedges. It also pairs well as a side dish with South Indian meals like Sambar rice, Rasam rice, or Biryani.
A minimum of 1 hour is recommended for the flavors to penetrate. For the best, most flavorful results, marinate for 4-6 hours or even overnight in the refrigerator.
This recipe goes great with these complete meals
A rich and aromatic mutton curry from the Chettinad region of Tamil Nadu. Tender mutton pieces are simmered in a fragrant gravy made from freshly roasted spices and coconut, creating a deeply flavorful dish.
Aromatic and spicy rice vermicelli tossed with mixed vegetables and a classic Chettinad spice blend. This South Indian tiffin is a flavorful and satisfying meal, perfect for breakfast or a light lunch.
A fiery and aromatic chicken curry from the Chettinad region of Tamil Nadu. Tender chicken is cooked in a flavorful gravy made with freshly roasted spices, coconut, and a hint of tanginess. A true classic for spice lovers.
A fragrant and spicy chicken curry from the Chettinad region of Tamil Nadu. This thin, flavorful gravy, known as salna, is packed with freshly ground spices and is the perfect side for parottas, idiyappam, or dosas.
