Monday, June 24, 2024

Quail Chetinad By Chef Kumar Mahadevan

By Chef Kumar Mahadevan, 13 Jun, 2020 12:12 AM
  • Quail Chetinad By Chef Kumar Mahadevan


• 4 Butterflied Quails

• 1 tbsp Corriander Powder

• 1 tsp Cumin Powder

• ½ tsp Turmeric Powder

• Juice of 1 Lemon

• 1 tsp Chilli Powder

• 1 tsp Garam Masala Powder

• 1 tbsp Vegetable Oil

• 1 tsp Whole Fennel Seeds

• 20 Curry Leaves

• 1 knob Ginger (1 inch)

• 1 tsp Fresh Garlic minced

• 1 Med Spanish Onion (sliced)

• 2 Whole Dried Chillies

• 1 Potato (sliced)

• Salt To Taste




• Marinate the quails by rubbing the dry powdered spices with the lemon juice, crushed ginger and garlic. Set it aside for 20 mins.

• Heat the oil in a pan and add the fennel seeds and the dried whole chillies. Cook till the tips of the chillies start turning black. Then, add the sliced Spanish onion and cook till golden brown.

• While the onions are being cooked, flash fry the sliced potato and keep ready.

• In this mixture, cook and seal the quails. Towards the end, add the curry leaves and fried potatos and toss in the pan. • To finishing, cook in the oven for 4-5 mins and serve.

• Garnish with some fried curry leaves and ginger julienne. Kumar's tip • Do not overcook the quails. They need to be moist inside.


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