Stuffed Quail Legs

Name: Stuffed Quail Legs
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 4 quail; 1 onion; 1 inch piece ginger; 1 prig Curry leaf; 5 grams Turmeric; ¼ teaspoon chaat masala; pinch amchoor powder; ¼ teaspoon fennel powder; salt; 50 grams Coriander; 40 milliliters oil; 500 milliliters quail stock; 15 milliliters oil; 1 teaspoon fennel seeds; 1 onion; 1 inch ginger; 1 prig curry leaves; ¼ teaspoon Turmeric; ¼ teaspoon chilli powder; 2 tomatoes; 50 grams coriander stem; salt

User Reviews

4.9

141 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings
4 servings
Course
Main Course
Cuisine
Indian

Stuffed Quail Legs

Iris Warren

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

4 quail deboned and skinned reserve the bone and discard skin
1 onion finely chopped
1 inch piece ginger (2.5 cm)
1 prig Curry leaf
5 grams Turmeric
¼ teaspoon chaat masala
pinch amchoor powder
¼ teaspoon fennel powder
salt to taste
50 grams Coriander fresh
40 milliliters oil

Sauce:

500 milliliters quail stock
15 milliliters oil
1 teaspoon fennel seeds
1 onion
1 inch ginger finely chopped
1 prig curry leaves
¼ teaspoon Turmeric
¼ teaspoon chilli powder
2 tomatoes finely chopped
50 grams coriander stem fresh
salt to taste

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Instructions

Sauce

Heat the oil in a pan and add fennel, onion, ginger and curry leaves stir and add turmeric, chilli and tomato.
Cook until tomatoes are soft and add coriander stem along with the stock.
Adjust the seasoning.
Bring it to boil and simmer for 5-10min.
Remove from the heat and blitz in hand blender.
Pass it through the strainer.
Heat the sauce in a pan and serve with Quail.

Quail

Roughly mince the quail meat in a mixer and keep aside.
Clean the wing and leg bone, cut the joints into two, you should be able to get 8no bones all together. Roast for few minutes and keep aside.
Heat oil in a pan and saute onion until brown. Add ginger, curry leaves, turmeric chaat masala, amchoor powder, fennel powder, salt and fresh coriander and cook for a minute on a slow fire.
Add this mixture to the quail meat and mix thoroughly together, adjust the seasoning.
Now divide the mixture into eight equal size and reconstruct them into a quail leg, stick each leg with piece of bone so that it holds the shape.
Heat little oil in a pan or griddle and sear the quail. Place on the roasting tray and roast for 3 to 4 minutes. Serve Hot with the sauce.