Paro Mangsho Bhaja
Crispy, golden-brown fried quail with a deeply aromatic Bengali spice crust. Each bite delivers tender, juicy meat beneath a crackling exterior infused with ginger, garlic, and freshly ground warm spices. A rustic delicacy from Bengal's winter kitchens, best enjoyed with steaming hot rice and a squeeze of lemon.
For 4 servings
- prep
Prepare the quail.
Pat the quail dry with paper towels. Using a sharp knife, make 2-3 deep slashes on each breast and drumstick to help the marinade penetrate.
TIPThe cuts should go all the way to the bone—this ensures the marinade flavors the meat deeply. - roast · ~2 min
Roast and grind the whole spices.
Place a small pan over low heat. Dry roast cumin seeds, coriander seeds, black peppercorns, and dried red chilies until fragrant and slightly darker, about 1-2 minutes. Cool completely, then grind to a fine powder.
TIPShake the pan constantly—these spices burn fast and turn bitter. - mix
Make the marinade.
In a large bowl, combine the yogurt, ginger paste, garlic paste, turmeric powder, red chili powder, freshly ground spice mix, salt, and sugar. Whisk into a smooth paste.
TIPTaste the marinade—it should be slightly saltier than you prefer, as the quail will absorb only a portion. - prep · ~30 min
Marinate the quail.
Rub the marinade all over the quail, working it into the slashes and cavity. Cover and refrigerate for at least 30 minutes. Let it come to room temperature for 10 minutes before frying.
TIPFor deeper flavor, marinate overnight in the refrigerator. - fry · ~20 min
Shallow fry the quail.
Heat mustard oil in a heavy-bottomed pan over medium heat until it reaches its smoking point. Reduce heat to low, let the oil cool slightly until the smoke subsides. Place the marinated quail gently in the pan and fry covered on low heat for 8-10 minutes per side, turning carefully with tongs, until deep golden-brown and crispy.
TIPCook on low heat with the lid on to steam the meat through while the outside crisps up. Remove the lid in the final 3 minutes if you want extra crispiness. - serve · ~3 min
Rest and serve.
Transfer the fried quail to a plate lined with paper towels to absorb excess oil. Let them rest for 3 minutes. Serve hot on a platter garnished with sliced onion rings, slit green chilies, and lemon wedges.
TIPA sprinkling of black salt (kala namak) right before serving elevates the flavors with a punch.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Always bring quail to room temperature before frying to ensure even cooking.
- 2Make deep slashes down to the bone so the marinade penetrates the thickest parts.
- 3Dry-roast spices until fragrant but not brown—burnt spices turn bitter.
- 4Heat mustard oil until it smokes, then let it cool slightly before adding quail for a mellow flavor.
- 5Cook covered on low heat to steam the meat tender; uncover at the end for an ultra-crisp crust.
- 6Rest fried quail for 3 minutes on paper towels to keep the crust crackling and prevent sogginess.
- 7For leftovers, reheat in a dry skillet over medium-low heat to restore crispness—never microwave.
Adapt it for your goals.
Air-fryer version
Marinate as instructed, then air-fry at 180°C (350°F) for 12–15 minutes, flipping halfway. This cuts oil by more than half while keeping the skin crispy—ideal for those watching their fat intake.
dry rub onlyDry rub only
Skip the yogurt and use a paste of ginger-garlic, lemon juice, and dry spices. The result is a drier, more intensely spiced crust, similar to a tandoori-style preparation.
chicken substituteChicken substitute
Replace quail with 4 skin-on chicken drumsticks or thighs. Increase cooking time to 15–18 minutes per side over low heat to ensure they cook through.
Why this is on our healthy list.
Lean Protein Source
Quail is naturally lower in fat and higher in protein than chicken, making this dish a good choice for muscle maintenance and satiety.
Rich in Iron
Dark poultry meat like quail provides heme iron, which supports healthy blood oxygen transport and energy levels.
Anti-Inflammatory Spices
Turmeric, ginger, and black pepper contain compounds (curcumin, gingerol, piperine) that can help reduce inflammation in the body.
Frequently asked questions
Yes, thaw them completely in the refrigerator overnight, then pat very dry with paper towels before marinating to avoid excess moisture.
