Kaadai Roast

Name: Kaadai Roast
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g quail (cleaned, skin removed if needed, cut into medium pieces with bone); 2 pcs onion (medium, finely sliced); 2 pcs tomato (medium, finely chopped); 2 tsp ginger-garlic paste; 2 pcs green chili (slit); 10 pcs curry leaves; 2 tbsp coriander leaves (chopped); 1 tsp red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 0.5 tsp black pepper (freshly crushed); 0.5 tsp fennel seeds (lightly crushed); 1 pinch garam masala; 1 tbsp lemon juice; 0.5 tsp salt; 2 tbsp oil; 120 ml water

RATING

4.4/5(68)

TASTE SCORE

8/10

A spicy South Indian quail roast with a thick masala coating and deep roasted flavor. The meat stays tender while onions, tomato, pepper, and curry leaves cook down into a rich, clingy finish that pairs well with rice or parotta.

PREP

20m

COOK

35m

SERVES

100 G

348 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Clean and season the quail.
1.Wash the quail pieces well and drain fully.
2.Rub in lemon juice, 0.25 tsp salt, turmeric powder, and half of the crushed black pepper.
3.Set aside for 15 minutes while you prepare the masala.
TIPDrain the meat well so the roast sears instead of steaming.
saute · ~15 min
Cook the onion masala.
1.Heat oil in a wide pan over medium heat.
2.Add fennel seeds and curry leaves and cook until fragrant (20-30 sec).
3.Add sliced onions and green chili; cook until the onions turn light golden (6-8 min).
4.Add ginger-garlic paste and cook until the raw smell disappears (1 min).
5.Add chopped tomatoes and cook until soft and pulpy (4-5 min).
TIPUse a wide pan so the masala roasts down properly and coats the meat evenly.
saute · ~6 min
Add the spices and quail.
1.Add red chili powder, coriander powder, garam masala, the remaining salt, and the remaining black pepper.
2.Cook the spices for 20-30 seconds without letting them burn.
3.Add the seasoned quail pieces and mix well to coat them in the masala.
4.Cook on medium heat for 4-5 minutes, turning the pieces so they lose their raw look.
TIPKeep the heat medium once the spice powders go in; high heat can make the masala taste bitter.
simmer · ~15 min
Cover and cook until tender.
Pour in water, mix once, cover, and cook on low heat until the quail is tender and the masala thickens, about 12-15 minutes. Open and stir once or twice so the masala does not catch at the bottom.
saute · ~7 min
Roast until the masala clings.
Remove the lid and cook over medium heat for 5-7 minutes, turning the pieces gently until the moisture reduces and the masala coats the quail in a thick roast-style layer.
TIPStop while the meat is still juicy; over-roasting can dry out quail quickly.
garnish
Finish with coriander leaves and a final toss.
serve
Serve the kaadai roast hot.
Serve hot with rice, rasam rice, curd rice, or parotta.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the quail dry after washing so it sears in the masala instead of releasing extra water.
2
Slice the onions fine and cook them to light golden; undercooked onions make the roast taste raw and sweet.
3
Crush the pepper and fennel fresh just before cooking for a sharper, more aromatic South Indian roast flavor.
4
Keep the pan covered only until the quail turns tender, then uncover and roast so the masala can cling properly.
5
Turn the quail pieces gently during the final roast so the bone-in meat stays intact and does not shred.
6
If the masala starts catching at the bottom while simmering, add a small splash of hot water rather than more oil.
7
This roast tastes even better after a short rest of 10 minutes, which lets the peppery masala settle onto the meat.