Quill 65

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Preparation Time : 30 minutes + 3 hours for marination

Cooking Time      : 3-5 minutes for each batch deep fried

Serveing              : 2-3 members


Never ever have I tasted any bird other than chicken before . Oops forgot , once as a kid on a Christmas holiday remember having turkey biriyani in Bangalore with my school buddies Liju and Julie . Once married , my entire in – laws family always rave about eating other sort of birds which I found to be very wired . In fact we did have a man ( koravan – addressed so because of the sect of people known locally  here . ) who used to source us with birds . But that didn’t last long as hunting was banned and my folks went out of source . Then came the new breed of quails that were grown in poultry farms called Japan quail  that alighted all at home . From then on the quail  is on the menu once a week at least . This recipe is one such that is being served to our carnivores family . Very simple recipe . Just that the more longer you let it marinate, the more robust the flavour becomes . The crisp crust and the succulent meat inside will sure make you reach for another helping soon enough . I always add this dish to the menu when I need to breath life into a staid lunch with a dab of These on the plate to treat the taste buds with no complaints as food is to be enjoyed and to me cooking is primarily about making other happy .


Cleaned quill1/2 kg whole ( around 2 quills ) ,
Ginger garlic paste1 teaspoon each
Chilli powder1 tablespoon
Turmeric powder1/4 teaspoon
Curd1/4 cup ,
Cinnamon1 inch piece
Pepper powder1/4 teaspoon
Cumin powder1/4 teaspoon
Lime juice1/2 lime
Vinegar 1 teaspoon
Salt to taste
Orange Red food coloura pinch
Cornflour 1 tablespoon
Maida1 tablespoon
Oilto deep fry

To garnish

Onion1 sliced to rounds
Curry leavesfew
Lemon wedges few


  1. Grind all the ingredients together except for the quill to a smooth paste .
  2. Marinate chicken in the masala paste for 3 or more hours . Heat oil to deep fry in a heavy bottomed pan .
  3. Fry quill one at a time for 5- 7 minutes . First 2 minutes on high heat and then on medium heat for 5 minutes .
  4. This way you get a crisp out side and a soft , moist cooked flesh inside . Once the quill is fried ,
  5. sprinkle a few curry leaves and fry for 10 seconds , Drain .
  6. Garnish with sliced onions and lemon wedges over the quill 65 and serve hot .