Quail Roast
November 14, 2013

A regional favorite commonly eaten among the tribes of telangana in Andhra Pradesh

Cuisine Andhra
Serves 6
Method Stovetop
Difficulty Hard
Cook Time 30  minutes
  • Cuisine Andhra
  • Serves 6
  • Method Stovetop
  • Difficulty Hard
  • Cook Time 30  minutes
Ingredients
small quail birds(remove the backbone and chop each quail to 4 pieces)
6  
chopped onion
1/2   cup
garam masala powder
1/4   teaspoon
ginger garlic paste
2   teaspoon
red chili powder
1/2   teaspoon
turmeric
2   pinch
juice of half a lemon
 
salt to taste
 
oil
1   tablespoon
coriander powder
1   teaspoon
fresh grated coconut
1/3   cup
dry red chili
2  
green chili minced
3-4  
Instructions

1. Marinate the quail with salt, red chili powder, turmeric and ginger garlic paste for about 6 hours or possibly overnight.

2. Heat the oil in the pan, add green chili, red chili and onions and saute for 3-4 minutes or until soft.

3. Add the marinated quail and sear on high heat on each side for 3 minutes. Then turn down the heat to low and cover and cook for 15-20 minutes. Check if the meat is cooked, else cook for 5 more minutes.Add the coriander powder, garam masala and check for salt and spice. Add the coconut and turn the heat to high and sear for 2 more minutes on each side.Quail is a delicate bird, do not overcook or it will turn hard like rubber.Serve with a Sprinkle of lemon juice.