Name: Stewed Quail recipe by Sabah Shinoz at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 3
Ingredients: Quails - 3 Nos; Butter - 4 tbsp; Cashew Cream - 2 tbsp; Onions - 2 small (finely chopped); Tomatoes - 2 small (finely chopped); Potatoes - 2 small (cubed); Green Chilly - 1 or 2 Nos (slitted); Ginger - 1/2 tsp (grated); Garlic - 1 tsp (grated); Coriander Leaves - 4 tbsp (finely chopped); Coconut Milk - (First & Second)- 3/4 cup each; Coriander powder - 2 tsp; Oregano (Dried) - 1 tsp; Garam Masala powder - 1/2 tsp; Pepper powder - 1 tsp; Salt to taste

Ingredients Serving: 3

Quails - 3 Nos
Butter - 4 tbsp
Cashew Cream - 2 tbsp
Onions - 2 small (finely chopped)
Tomatoes - 2 small (finely chopped)
Potatoes - 2 small (cubed)
Green Chilly - 1 or 2 Nos (slitted)
Ginger - 1/2 tsp (grated)
Garlic - 1 tsp (grated)
Coriander Leaves - 4 tbsp (finely chopped)
Coconut Milk - (First & Second)- 3/4 cup each
Coriander powder - 2 tsp
Oregano (Dried) - 1 tsp
Garam Masala powder - 1/2 tsp
Pepper powder - 1 tsp
Salt to taste

Instructions

Clean the quails and season them with salt, pepper,oregano and garlic.
Melt 3 tbsp butter in a heavy bottomed pan and shallow fry the quails till it turn golden brown on all the sides over medium high flame.
In a pressure cooker add 1tbsp butter along with the remaining used in frying quails add ginger, garlic, green chilly, onions and sauté till it turns soft.
Add garam masala, pepper , oregano, coriander powder and sauté for few seconds and add in tomatoes and coriander leaves and cook for 2 min.
Now add potatoes, fried quail, and second coconut milk and pressure cook for 1 whistle.
Open the lid and add in the thick milk and cashew paste and boil it for another 2 min.
Switch off the flame and transfer it to a serving dish and garnish it with coriander leaves and cashew cream.

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