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Stuffed Quail Legs
4.9 from 141 votes

Stuffed Quail Legs

Stuffed Quail Legs are prepared by mincing quail meat seasoned with Indian spices such as turmeric, chaat masala, amchoor, and fennel powder, then reconstructed into the deboned quail legs. The dish is paired with a spiced sauce made from quail stock, tomatoes, fennel seeds, and curry leaves, blended to a smooth consistency. The combination delivers layered flavors with tender quail meat in each bite.

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

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
    Cup of Yum
  1. Heat the oil in a pan and add fennel, onion, ginger and curry leaves stir and add turmeric, chilli and tomato.
  2. Cook until tomatoes are soft and add coriander stem along with the stock.
  3. Adjust the seasoning.
  4. Bring it to boil and simmer for 5-10min.
  5. Remove from the heat and blitz in hand blender.
  6. Pass it through the strainer.
  7. Heat the sauce in a pan and serve with Quail.
Quail
  1. Roughly mince the quail meat in a mixer and keep aside.
  2. 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.
  3. 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.
  4. Add this mixture to the quail meat and mix thoroughly together, adjust the seasoning.
  5. 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.
  6. 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