Stuffed Quail Legs

This is an Indian-inspired stuffed quail legs recipe which is incredibly flavorful like you would expect an Indian dish to be.

It’s a great main dish that you can pair with some creamy mashed potatoes, asparagus, or Indian rice.

Enjoy!

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Stuffed Quail Legs

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 55 minutes

Total Time 1 hour 5 minutes

Servings 4 servings

Ingredients

• 4 quail deboned and skinned reserve the bone and discard skin
• 1 onion finely chopped
• 1 inch piece ginger
• 1 sprig 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 sprig curry leaves
• ¼ teaspoon turmeric
• ¼ teaspoon chilli powder
• 2 tomatoes 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

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