Stuffed Quail Legs


There are some dishes which are every day dishes cooked in our kitchen and then there are some which are gourmet dishes and normally we go to a fine dine restaurant and enjoy them, but if you can have a recipe from a master chef for such dish which you can try cooking at home and treat your family with a gourmet dinner, wow then its simply perfect.

Well, today we have a recipe from one such great Master Chef Sriram Aylur, whose stuffed quail legs are one of the signature dishes at a very high end fine dine Restaurant – Quilon by Taj International Hotels, UK. This recipe sounds very difficult initially but is quite doable at home following chefs recipe. Try out!

Step-by-Step Easy & Quick Recipe –

Prep Time           Cook Time          Total Time              Yields

20 min                  35 min                 55 min                4 Servings


For the sauce:

quail (deboned and skinned reserve the bone and discard skin) – 4

Onion (finely chopped) – 1

Ginger – 1-inch piece

Curry leaves – 1 sprig

Turmeric – ¼ teaspoon

Chaat masala – ¼ teaspoon

Amchoor powder (dry mango powder)– 1 pinch

Fennel powder – ¼ teaspoon

Salt to taste

Fresh coriander – 50 grams

Oil – 1 tablespoon

Other ingredients:

Quail Stock – 500ml

Oil – 15ml

Fennel seeds – 01 tsp

Onion finely chopped – 1

Ginger finely chopped – 01-inch

Curry leaves – 01sprig

Turmeric – 1/4tsp

Chili powder – 1/4tsp

tomato finely chopped – 02no

Fresh Coriander Stem – 50 gm

Salt to taste


For the sauce:

  • Heat the oil in a pan and add fennel, onion, ginger and curry leaves stir and add turmeric, chili 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



For the 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 sauté 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.

Note: Delicious quail legs are ready to be served, can be served as main course, enjoy a great recipe from a master chef. Bon Apatite!

Happy Cooking!!

Recipe by: Chef Sriram Aylur

Picture courtesy: Quilon, London


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