Braised Quail in Aromatic Spices (Bater Masala)
This braised quail dish is a luxurious, slow-cooked delicacy from Lahore, traditionally enjoyed on sunlit verandahs in grand homes. The rich spices and tender quail make it a perfect winter feast.
Equipment
- Large, wide-lidded pan
- stirring spoon
Ingrediënten
- 7.5 cm fresh ginger peeled and finely chopped
- 5 garlic cloves peeled and chopped
- 2 fresh hot green chillies chopped (use 1 jalapeño with seeds if preferred)
- 2 medium onions sliced into fine half-rings
- 2 teaspoons whole coriander seeds ground coarsely
- 2½ medium tomatoes peeled and finely grated
- 3 tablespoons corn peanut, or olive oil
- 25 g unsalted butter
- 1 teaspoon cayenne pepper
- 1¼ teaspoons salt
- ¼ teaspoon ground turmeric
- 120 ml natural yoghurt lightly beaten
- 8 quails cleaned
- ½ teaspoon garam masala
Instructies
- In a blender, combine the ginger, garlic, and green chillies with 4 tablespoons of water and blend until smooth.
- Heat the oil and butter in a large, heavy-lidded pan over medium-high heat.
- Add the sliced onions and sauté, stirring frequently, until they turn medium brown.
- Reduce the heat as needed to avoid burning.
- Stir in the ginger-garlic-chilli paste and cook for 3–4 minutes.
- Add 250 ml water, cayenne pepper, ground coriander, salt, turmeric, tomatoes, and yoghurt.
- Stir well and bring to a gentle boil over medium-high heat.
- Continue cooking, stirring frequently, until the sauce thickens and oil separates from it.
- Add the quail and cook for 3–4 minutes, stirring gently.
- Cover the pan tightly, reduce the heat to low, and braise the quail for 1 hour 15 minutes until they are tender.
- Stir gently every 6–7 minutes.
- If the mixture dries out, add a few tablespoons of water.
- Five minutes before the cooking ends, sprinkle the garam masala over the quail and stir gently.
- Serve hot with basmati rice or naan.
Notes / Tips / Wine Advice:
Serving Tip:
Garnish with fresh coriander leaves and serve with naan, basmati rice, or saffron pilaf.
Wine Advice:
Pair this braised quail with a medium-bodied red wine like Pinot Noir or a full-bodied Syrah, which complement the earthy spices and rich flavors.
Nutritional Information
Calories: 420 kcal | Carbohydrates: 9 g | Protein: 38 g | Fat: 26 g | Fiber: 2 g | Sugar: 5 g | Salt: 1.1 g
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