Quail Roast
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
- Thoroughly clean the quail pieces under running water and pat them dry with paper towels. Make a few shallow gashes on the breast and leg pieces to help the marinade penetrate.
- In a mixing bowl, combine the ginger-garlic paste, turmeric powder, Kashmiri red chili powder, coriander powder, garam masala, black pepper powder, lemon juice, and salt to form a thick, smooth paste.
- Generously rub this marinade all over each quail piece, ensuring it gets into the cuts.
- Cover the bowl and let the quail marinate for at least 30 minutes at room temperature, or for best results, refrigerate for 2-4 hours.
Prepare the Base Masala
- Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely.
- Add the fennel seeds and curry leaves, and sauté for about 30 seconds until they release their aroma.
- Add the thinly sliced onions and slit green chilies. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft and have turned a deep golden brown.
- Add the finely chopped tomato and cook for another 4-5 minutes, mashing it with the back of your spoon, until it turns soft and oil begins to separate from the mixture.
Cook the Quail
- Carefully place the marinated quail pieces into the pan, arranging them in a single layer.
- Increase the heat to medium-high and sear the quail for 2-3 minutes on each side until they are lightly browned.
- Reduce the heat to low, add 1/2 cup of water, and stir gently to combine everything. Scrape the bottom of the pan to release any flavorful bits.
- Cover the pan with a tight-fitting lid and let the quail cook on low heat for 20-25 minutes, or until the meat is tender and cooked through. Flip the pieces once halfway through the cooking time.
Roast and Finish
- Once the quail is tender, remove the lid and increase the heat to medium.
- Continue to cook, stirring gently and frequently, for another 5-7 minutes. Allow all the excess moisture to evaporate.
- The masala will thicken and cling to the quail pieces, creating a rich, dark roast. The dish is ready when oil starts to glisten on the surface of the masala.
Garnish and Serve
- Turn off the heat and garnish generously with freshly chopped coriander leaves.
- Let the Quail Roast rest in the pan for 5-10 minutes to allow the flavors to meld.
- Serve hot with Kerala parotta, appam, steamed rice, or naan.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Marinating is key for tender, flavorful quail. Do not skip this step; a longer marination time yields better results.
- 2Slow cooking on low heat is crucial to make the meat tender without drying it out.
- 3For a more authentic Kerala flavor, use shallots (pearl onions) instead of large onions.
- 4Ensure your pan is wide enough to hold the quail in a single layer for even browning and cooking.
- 5Be gentle when stirring the quail as it cooks to prevent the delicate meat from breaking apart.
- 6For a darker, crispier roast, continue to fry on low heat for another 5 minutes after the masala thickens.
Adapt it for your goals.
With Gravy
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.
Spicier VersionSpicier Version
Increase the amount of black pepper powder to 1.5 tsp and add 1-2 more green chilies for extra heat.
Different MeatDifferent Meat
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.
With PotatoesWith Potatoes
Add one medium potato, cubed, along with the onions to make the dish more substantial. The potatoes will absorb the delicious masala flavors.
Why this is on our healthy list.
Rich in Lean Protein
Quail meat is an excellent source of high-quality, lean protein, which is essential for muscle building, tissue repair, and overall body function.
Boosts Immunity
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.
Anti-inflammatory Properties
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.
Frequently asked questions
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.