Stuffed Quail Legs
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
55 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Indian
Stuffed Quail Legs
Description
This recipe begins by mincing the deboned quail meat and seasoning it with a blend of fragrant spices including turmeric, chaat masala, amchoor powder, and fennel powder, along with fresh coriander and sautéed onion, ginger, and curry leaves. The quail bones are cleaned and roasted to deepen their flavor. The seasoned meat mixture is portioned and molded back into the shape of quail legs, skewered or tied to hold together during cooking.
The accompanying sauce is prepared by sautéing fennel seeds, onion, ginger, and curry leaves with turmeric and chili powder, then adding chopped tomatoes and fresh coriander stems along with quail stock. After simmering, the sauce is blitzed and strained to yield a smooth, aromatic gravy with vibrant spices and mild heat. This sauce complements the stuffed quail legs by adding moisture and balancing the intense spices.
Served together, the stuffed quail legs and silky sauce provide a complex dish with tender, flavorful meat and a fragrant, mildly spiced sauce. The technique of reconstructing the legs preserves the quail’s shape while infusing the meat with spice blends characteristic of Indian cuisine.
Ingredients
- 4 quail deboned and skinned reserve the bone and discard skin
- 1 onion finely chopped
- 1 inch ginger 2.5 cm, piece
- 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 neutral cooking oil generic cooking oil
Sauce:
- 500 milliliters quail stock
- 15 milliliters neutral cooking oil generic cooking oil
- 1 teaspoon fennel seeds
- 1 onion
- 1 inch ginger finely chopped
- 1 prig curry leaves
- ¼ teaspoon Turmeric
- ¼ teaspoon chilli powder
- 2 tomato finely chopped
- 50 grams coriander stem fresh
- salt to taste
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.
Notes
User Reviews
Overall Rating
4.9
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