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Quail Roast/ Kaada Roast

Prep Time 20 mins
Cook Time 15 mins
Marinade Time 30 mins
Total Time 1 hr 5 mins
Cuisine Indian
Servings 4


  • 4 Quail/ Kaada
  • 2 tsp Ginger-garlic paste
  • 1 tbsp Plain yogurt
  • 1/2 tsp Red chilli powder
  • 1/4 tsp Turmeric powder
  • Salt to taste
  • Oil for frying

For the masala

  • 3 Red onions (thinly sliced)
  • 2 Tomatoes (diced)
  • 2 Green chillies (slit)
  • 2 tsp Ginger-garlic paste
  • 1 sprig Curry leaves
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Red chilli powder
  • 1 tsp Kashmiri chilli powder
  • 1 tsp Black pepper powder
  • 1/4 tsp Fennel powder
  • 1/2 tsp Garam masala
  • 3-4 tbsp Water
  • 2 tbsp Coconut oil


  • Clean the quails and pat dry. Make a marinade with turmeric powder, red chilli powder, plain yogurt, ginger-garlic paste and salt. Rub the marinade all over the quails and set it aside to marinate for 30 minutes.
  • Heat oil in a pan, shallow fry the marinated quails for 5 minutes on each side or until golden brown. Remove and set it aside.
  • In the same pan, heat coconut oil and sauté the onions, green chillies and curry leaves till they turn golden.
  • Add in the chopped tomatoes and cook till it turns soft and the oil separates. Add in turmeric powder, red chilli powder, kashmiri chilli powder, black pepper powder, fennel powder and garam masala sauté for a minute.
  • Pour in a few tablespoons of water and add salt. Mix well, cover and let the mixture cook for 3 minutes over medium heat.
  • Place the fried quails to the mixture and coat them evenly. Cover and cook for 5 minutes. Serve with appam, steamed rice or chapati.