Spicy Masala Bater (Quail): A Flavorful Indian Recipe
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About Spicy Masala Bater (Quail): A Flavorful Indian Recipe
Craving a flavor explosion? This Spicy Masala Bater (Quail) is a healthy and delicious way to experience the rich taste of quail. Tender meat infused with aromatic spices like ginger, garlic, and chilies creates a dish that's both exciting and satisfying.The unique cooking process—steaming followed by pan-frying—builds layers of flavor, enhanced by a touch of sweet coconut. It's surprisingly simple to prepare, making it perfect for a quick weeknight meal or a show-stopping dinner party.Serve this vibrant dish with a crisp, fresh salad for a complete and balanced meal. Get ready to impress your taste buds!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Ingredients
For the Marinade
- 2 Quails
- 1 Tbsp Lemon Juice
- 1/2 tsp Salt or to taste
- 1 Tbsp Papaya grated
- 2 Tbsp Onion Paste
- 2 Tbsp Tomato Paste
- 1 Tbsp Ginger Paste
- 1 Tbsp Coriander Powder
- 1 Tbsp Hung Yogurt
- 1 tsp Kashmiri Chili Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 2 Tbsp Oil
- 2 clove Garlic whole
For the Garnish and Finishing
- 1 Tbsp Coconut grated
- 1/2 tsp Kashmiri Chili Powder red
Instructions
- First, rinse the quails thoroughly and pat them dry. In a bowl, combine the lemon juice and salt. Marinate the quails in this mixture for 10 minutes. This initial marinade helps to tenderize the meat.
- In a separate bowl, prepare the main marinade. Combine the grated papaya, onion paste, tomato paste, ginger paste, coriander powder, hung curd, Kashmiri chili powder, turmeric powder, cumin powder, and oil. Mix well to ensure all the spices are evenly distributed. This marinade infuses the quail with a complex and aromatic flavor profile.
- Add the marinated quails to the spice mixture. Stuff each quail with whole garlic cloves. Allow the quails to marinate for another 10 minutes to absorb the flavors fully.
- Steam the marinated quails for 10 minutes until they are partially cooked. Steaming helps to lock in the moisture and ensures the meat is tender.
- Heat a pan over medium heat. Add a touch of oil if needed. Lightly pan-fry the steamed quails until they develop a beautiful golden-brown color. This adds a delicious crispy texture to the dish.
- Pour the reserved steaming juices into the pan with the quails. Sprinkle grated coconut and Kashmiri red chili powder over the quails. Simmer for a few minutes, allowing the sauce to thicken slightly and coat the quails evenly.
- Serve the Spicy Masala Bater hot, garnished with extra grated coconut and a sprinkle of fresh coriander leaves, if desired. Enjoy with a side of salad or your favorite accompaniment.
Recipe Notes
Expert Tips
- For a smokier flavor, try grilling the chicken over charcoal instead of using a grill pan.
- Marinate the chicken for at least 30 minutes, or up to overnight, for maximum flavor penetration.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
Storage Instructions
- Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days.
Also See
Recipe Video
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Recipe Nutrition
Calories: 388kcalCarbohydrates: 9gProtein: 23gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 83mgSodium: 195mgPotassium: 519mgFiber: 2gSugar: 5gVitamin A: 617IUVitamin C: 20mgCalcium: 64mgIron: 6mg
Geeta Biswas
Articles: 919
3 Comments
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This is a fantastic recipe! Thanks for sharing.
Absolutely mouthwatering! Great share.
This is perfect! Can’t wait to taste it.