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Tender quail marinated in a fragrant blend of South Indian spices, then slow-roasted to perfection. A delicious and unique dish, perfect with rice or parotta, where the meat is fall-off-the-bone tender.
For 4 servings
Marinate the Quail
Prepare the Base Masala
Tender quail marinated in a fragrant blend of South Indian spices, then slow-roasted to perfection. A delicious and unique dish, perfect with rice or parotta, where the meat is fall-off-the-bone tender.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 654.47 calories per serving with 49.38g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Quail
Roast and Finish
Garnish and Serve
For a gravy version, add 1/2 cup of thin coconut milk along with the water in Step 3. Finish with 1/4 cup of thick coconut milk at the end and simmer for 2 minutes without boiling.
Increase the amount of black pepper powder to 1.5 tsp and add 1-2 more green chilies for extra heat.
This recipe works well with small, bone-in chicken pieces (like drumettes or wings) or country chicken. Adjust the cooking time accordingly, as chicken may take longer to cook.
Add one medium potato, cubed, along with the onions to make the dish more substantial. The potatoes will absorb the delicious masala flavors.
Quail meat is an excellent source of high-quality, lean protein, which is essential for muscle building, tissue repair, and overall body function.
Quail is packed with essential nutrients like iron, zinc, and Vitamin B12, which play a crucial role in strengthening the immune system and preventing anemia.
The use of spices like turmeric (containing curcumin) and ginger in the marinade offers natural anti-inflammatory benefits, which can help reduce inflammation in the body.
A single serving of this Quail Roast (about 2 pieces with masala) contains approximately 600-650 calories. This is an estimate and can vary based on the size of the quail and the exact amount of oil used.
Yes, it can be a healthy dish. Quail is a lean source of protein, vitamins, and minerals. The spices used, like turmeric and ginger, have anti-inflammatory properties. To make it healthier, you can reduce the amount of oil used and serve it with whole grains.
Absolutely. You can use about 750g of chicken drumettes or small pieces of bone-in chicken. Adjust the cooking time accordingly; chicken will likely take longer to cook through, about 35-45 minutes in total.
This dish pairs wonderfully with Kerala Parotta, Appam, Idiyappam, or plain steamed rice. A simple vegetable stir-fry (thoran) or a fresh kachumber salad on the side would complete the meal.
Yes, you can. The flavors often deepen overnight. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.
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