Kumar Mahadevan

Ingredients

Butterflied quail - 750 gm
Onions – 2 Medium – cut into small pieces
Green Chillis – 5 – slit lengthwise
Ginger Garlic paste – 1 tbsp
Turmeric – 1/4 tsp
Red chilli powder – 1tsp
coriandar powder – 1/2 tsp
Garam Masala powder – 1/4 tsp
Coriander leaves – for garnishing
salt – to taste
Oil – 4tbsp

Method

Pour oil in a wide pan and heat it.
Once it is hot, add onions, green chillis. Fry the onions till they turn golden brown.
Add ginger garlic paste. Fry the mix till it is completely cooked.
Add chicken, salt, turmeric and mix them well. Cover it with the lid and let it cook.
While cooking lot of water from chicken will come out, cook until all this water evaporates.
Add chilli powder, coriander powder, garam masala powder, salt as required. Mix them together really well.
Cover it and cook until oil separates out and the gravy sticks completely to the chicken pieces.
Garnish it with coriander leaves.