Quill 65

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 .

Ingredients 

To garnish

Method

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 .