Stuffed Quail Roast (Kaada Nirachu Pollichathu)

Ingredients

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Quail - 4

To Marinate

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• Turmeric powder - 1/2 tsp
• Chilli powder - 2 tbsp
• Pepper powder - 1 tsp
• Ginger garlic paste -1/2 tsp
• Lemon juice -1 tsp
• Salt - 1 tsp

For Masala

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• Onion 3 sliced to small pieces
• Green chilli -5 chopped
• Tomato - 1 small
• Turmeric powder - 1tsp
• Chilli powder - 2 tbsp
• Pepper powder - 1 tbsp
• Ginger garlic paste -1 tsp
• Curry Leaves - 2 spring
• Coriander Leaves - 2 tbsp chopped
• Salt - to taste
• Oil
• Coconut Milk - 1/2 cup
• Water - 3/4 cup

Whole Garam Masala

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• Cloves - 3
• Cardamom - 2
• Cinnamon - 1 small piece
• Fennel Seeds - 1 1/2 tsp

Method for preparing the Gravy

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1. Dry roast garam masala and grind it to a fine powder. (This is the "Garam Masala Powder")
2. Clean the quail and marinate with the ingredients given in "To marinade" section for 1 hr.
3. Heat a nonstick pan and add  4 tbsp oil.
4. Shallow fry the quail till golden brown  flipping each side after 5 mins.(The meat should not be fully cooked).Take out and keep aside
5. In the same pan add onion , green chilli, curry leaves till it becomes brown.
6. Add ginger garlic paste and saute till raw smell disappears.
7. Add salt, turmeric, chilli, pepper and garam masala powder and mix well.
8. Add chopped tomatoes and coriander leaves and saute until they becomes  soft.
9. Take  a portion of this masala and stuff inside the  shallow fried quail .
10. To the remaining masala, add thick coconut milk and 1 cup water .Cover and cook till bubbles appear.
11. Add stuffed quail to the masala and mix gently. Cover and cook for 5 mins.
12. Now  switch off the flame and cover the mouth of the pan with an aluminium foil and close with the lid. Place the pan in a preheated oven at 350F and bake  for 25 minutes.
13. Now open the lid, remove the foil and keep in broil mode for  another 10 minutes till the masala is well coated in the quail.
14. Serve hot with paratha, ghee rice, palappam , rice, roti ,vattayappam or chapathi