Quail masala curry is whole quails marinated in spices, coconut and poppy seeds, simmered in a thick onion and tomato masala and finished with kewra water. If you’ve wondered how to cook quail, a curry is one of the easiest ways, as the gravy keeps the small birds juicy.
Aamna cooks eight whole quails in one pot, and they’re tender after about 20 minutes of simmering. The whole recipe takes around 50 minutes, and it’s special enough for a dinner party.
Why this recipe works
- A coconut and poppy seed marinade. Desiccated coconut and poppy seeds thicken the gravy and add a gentle nuttiness.
- Deeply caramelised onions. Fried for 12 minutes with star anise, cardamom, fennel and shah jeera, they build a rich base.
- Kewra water to finish. A few spoonfuls give a floral, special-occasion aroma.
Tips for the best quail curry
- Handle the quails gently. Add them one at a time and stir carefully so they stay whole.
- Cook the tomatoes out. Fry until the oil rises before the quails go in.
- Don’t overcook. Quail is small and lean, so about 20 minutes of simmering is enough.
- Adjust the gravy. Use less water for a thick masala, or more for a looser curry.
What to serve with quail curry
Serve with steamed rice, naan or paratha. For more special-occasion curries, try our Mughlai white mutton handi or creamy pistachio and cashew lamb curry.
Quail Curry FAQs
How do you cook quail?
Quail is small, so it cooks quickly. In this curry the whole birds are marinated, seared briefly in the masala, then simmered for about 20 minutes until tender.
How long does quail take to cook?
About 20 minutes of simmering once seared. The full recipe, including the onions and masala, takes around 50 minutes.
Where can I buy quail?
Many butchers and some larger supermarkets sell whole quails, fresh or frozen. Halal butchers often stock them too.
Can I use chicken instead of quail?
Yes. Use bone-in chicken pieces and simmer for longer, about 30 to 40 minutes, until cooked through.
You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.
Quail Masala Curry
This Quail Masala Curry is a feast for both the eyes and the palate. With tender quails bathed in a thick, aromatic, and flavourful gravy, every bite is a burst of indulgence
Ingredients
For the Quail Marinade:
For the Curry:
Instructions
Prepare the Quails:
-
In a large bowl, combine quails with salt, black pepper, garam masala, poppy seeds, dhania jeera powder, Kashmiri chili powder, regular chili powder, turmeric, desiccated coconut, garlic paste, and ginger paste. Massage the spices thoroughly into the quails. Set aside.
Caramelize the Onions:
-
Heat oil and ghee in a heavy-bottomed pot over medium heat. Once shimmering, add the finely chopped onions. Fry for about 12 minutes, stirring occasionally, until golden brown.
Add Whole Spices:
-
When the onions are 80% caramelized, add star anise, black cardamoms, green cardamoms, cinnamon stick, black peppercorns, shah jeera, and fennel seeds. Fry for 2 to 3 minutes to release their aromas.
Prepare the Masala Base:
-
Stir in the canned tomatoes and cook for 5 minutes, ensuring the rawness of the tomatoes is cooked out. Add a splash of water if needed to keep the mixture smooth. Cook until the oil rises to the top.
Cook the Quails:
-
Gently place the marinated quails into the pot, one at a time, ensuring they remain intact. Stir carefully to coat them in the masala. Sear for a few minutes until lightly coloured.
Simmer the Curry:
-
Add 2 cups of water (adjust based on preferred gravy thickness) and bring to a gentle boil. Cover the pot and let it simmer on medium heat for 20 minutes, stirring occasionally to prevent sticking.
Finish with Aromatics:
-
After 20 minutes, uncover the pot. Stir in kewra water and add green chilies for a touch of heat. Garnish generously with fresh coriander.
Serve and Enjoy:
-
The quails should be tender, and the gravy thick, aromatic, and vibrant. Serve hot with steamed rice, naan, or paratha.
Cooked this? Let us know
No ratings yet. Be the first.
More Indian recipes
See all
Chicken Curry: No Onions!
A rich chicken curry made without any onions, using tomatoes, ghee and warm spices for a thick, full-flavoured gravy.
Cashew Chicken Curry
Tender chicken in a rich, creamy cashew sauce with aromatic spices and a gentle heat.
Chicken 65 Biryani
Crispy, spicy Chicken 65 layered with fragrant biryani rice. Two favourites in one dish.
