Bateyr Masala (Quail In Spicy Curry)

Clean the quail inside and out by washing under running cold water. Drain and pat dry using paper towels.

Season them by rubbing with a mixture of 1 Tbsp. of the ginger paste, 1 Tbsp. garlic paste, 1 tsp. red chili powder, 1/2 tsp. turmeric, and 1 tsp. salt. Set aside to marinate for 10-15 minutes.

Choose a shallow but wide pan that can hold the quail in it comfortably and has a tight-fitting lid. Set the pan over medium heat and pour in the oil.

When hot, place the quail in the pan, a few at a time, and cook until they are golden brown on all sides. Using a slotted spoon, transfer the, quail to a dish and set aside.

Heat the juices and oil left in the pot and add the whole spices, stirring to release their aromas. Add the onion paste and the remainder of the ginger and garlic pastes and cook, stirring constantly to prevent the pastes from sticking to the bottom of the pan.

After 5-6 minutes, add the remainder of the chili powder, turmeric, and salt and the ground coriander. Cook until the fat begins to separate out from the pastes.

Return the seared quail to the pot and spoon the sauce over them carefully, taking care not to break the birds. Whisk the yogurt with the chickpea flour, then pour over the birds and mix into the sauce. Cover with the lid, reduce the heat to low, and cook for 15-20 minutes.

Remove the lid and transfer the quail to a serving dish. Keep warm.

Whisk the sauce for a few minutes using a hand whisk or fork to emulsify the mixture. It will still separate a little but should have a coating consistency.

Taste and adjust the seasoning if required and finish with the garam masala and fresh cilantro. Spoon the sauce over the quail and serve immediately.