Chicken

Quail Kolhapuri

Name: Quail Kolhapuri
Prep time: 20 min
Cook time: 45 min
Yield: 4 persons
Cuisine: Bengali
Ingredients: Quails - 6, cut into halves; **Marinade masala:**; Plain Yoghurt/Doi - 3 tbsp, heaped; Turmeric powder - 1/2 tsp; Chilli powder - 1 tsp (add another tsp if you; Garlic - 2 cloves, grated; Salt - To taste; Fresh lemon juice - 1 and 1/2 tbsp; Cooking masala:; Onions - 2 medium (about 300-350 g), sliced; Tomato - 1 small, chopped; Grated coconut - 2 tbsp; Bay Leaves - 1, halved; Cinnamon - 2, 1 inch pieces; Cloves - 6-8; Peppercorns - 1 tsp, coarsely crushed; Sugar - 1/4 tsp; White Oil - 2 tbsp; Mustard Oil - 2 tbsp (use white oil if you dont; Garnishing:; Green Chillies - 3, slit; Cilantro/Coriander leaves - 1 tbsp, chopped

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Quail prepared Kolhapuri-style with bold, fiery spices from Maharashtra. The small birds cook quickly while absorbing the intense, complex flavors.

Serves 4 persons

Quails - 6, cut into halves
**Marinade masala:**
Plain Yoghurt/Doi - 3 tbsp, heaped
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp (add another tsp if you
Garlic - 2 cloves, grated
Salt - To taste
Fresh lemon juice - 1 and 1/2 tbsp
Cooking masala:
Onions - 2 medium (about 300-350 g), sliced
Tomato - 1 small, chopped
Grated coconut - 2 tbsp
Bay Leaves - 1, halved
Cinnamon - 2, 1 inch pieces
Cloves - 6-8
Peppercorns - 1 tsp, coarsely crushed
Sugar - 1/4 tsp
White Oil - 2 tbsp
Mustard Oil - 2 tbsp (use white oil if you dont
Garnishing:
Green Chillies - 3, slit
Cilantro/Coriander leaves - 1 tbsp, chopped

Preparation

Remove quail skin, wash, cut and keep aside.

Beat the yoghurt with all ingredients listed under the marinade masala. Marinate for atleast 20 mins.

Cooking

The recipe has been split into 2 stages for easy understanding

Heat 2 tbsp white oil in a kadhai.

Add bay leaf, cinnamon, cloves and pepper and fry for 30 sec or till cinnamons turn dark.

Then add onions and fry for 4-5 min on medium

Add grated coconut and mix well. Saute for 1-2

Add tomatoes and continue to fry for 7-8 mins on medium heat. Stir occasionally to avoid masala from getting charred.

Remove the fried masala from heat, cool and grind to a paste.

Heat 2 tbsp mustard. Add marinated quail pieces along with the marinade masala and cook covered on low heat for mins. Stir occasionally to avoid masala from sticking to the bottom of the kadhai. Cook till meat is cooked as desired.

no water is required to be added since this dish is a dry preparation.

Add the ground masala made in Stage 1 and sugar. Mix well and cook for 3-4 mins. Remove from heat

Garnish with cilantro and green chillies and

Serving Suggestions

Serve with rice or roti/paratha

Per serving - based on typical ingredient amounts

~253 kcal Calories

~17 g Protein

~9 g Carbs

~17 g Fat

~2 g Fiber

Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.

Shop Ingredients & Tools

Items that help make this recipe authentic

Rani Mustard Oil (1L) Pure Kachi Ghani - authentic Bengali flavor

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Organic Turmeric Powder High curcumin, sourced from India

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Hawkins Pressure Cooker Stainless steel 5L - works on gas & induction

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Cast Iron Kadai Traditional Indian wok for authentic cooking

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