Pakistani Bhuna Quail Recipe

Name: Pakistani Bhuna Quail
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium tomato, chopped; 1 large clove garlic, chopped; One 1/2-inch piece fresh ginger, peeled and chopped; 1 medium shallot, chopped; 3/4 teaspoon salt; 1/2 teaspoon garam masala, homemade (page 285) or store-bought; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground turmeric; 2 quail, split lengthways; 2 tablespoons olive or canola oil; 4 cardamom pods

Servings: persons

1 medium tomato, chopped
1 large clove garlic, chopped
One 1/2-inch piece fresh ginger, peeled and chopped
1 medium shallot, chopped
3/4 teaspoon salt
1/2 teaspoon garam masala, homemade (page 285) or store-bought
1/4 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
2 quail, split lengthways
2 tablespoons olive or canola oil
4 cardamom pods

1
Put the tomato, garlic, ginger, shallots, salt, garam masala, cayenne, and turmeric in a blender and blend until smooth.
2
Pour into a bowl.
3
Add the quail.
4
Mix well and leave to marinate, covered, 24 hours in the refrigerator.
5
Pour the oil into a frying pan and set over medium-high heat.
6
When hot, put in the cardamom pods.
7
Ten seconds later, empty the contents of the bowl into the frying pan and bring to a boil.
8
Cover, turn heat to medium, and cook about 10 minutes or until most of the liquid has evaporated.
9
Remove cover.
10
Now stir and brown the spice paste and quail, sprinkling the pan with water every time the spices seem to be catching.
11
Keep doing this for about 5 minutes.
12
By this time the quail should be lightly browned and cooked through and the spices, also browned, should form a thick paste around it.

108

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium tomato, chopped, 1 large clove garlic, chopped, One 1/2-inch piece fresh ginger, peeled and chopped, 1 medium shallot, chopped, and more.

Yes, Pakistani Bhuna Quail falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pakistani Bhuna Quail

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions