CHETTINAD STYLE – KAADAI MASALA

Ingredients for marination

• curd 2 teaspoons 
• chili powder 1 teaspoon 
• coriander powder 1 teaspoon 
• Turmeric powder 1 tablespoon 
• garam masala -1/2 teaspoon 
• cayenne pepper powder 1 tsp 
• ginger-garlic paste a single teaspoon

Ingredients for the masala

• onions that are little 20 minced
• garlic cloves-2 tablespoons 
• minced tomatoes-2 
• chili powder 1 teaspoon 
• coconut milk 1 tablespoon 
• ginger garlic paste a quarter cup (optional)

Seasoning

• Fennel seeds -1teaspoon 
• bay leaf-small piece 
• cinamon-2 tiny pieces 
• curry leaf-small amount

Procedure

Wash the kaadai thoroughly. Remove the hutch from the kaadai. Make little slits all the way through. Mix all of the marinade ingredients in the curd and generously apply to the quails. Marinate for an hour. If you have a non-stick Kadai, use it to cook this; otherwise, no issue. Place the Kadai on the burner. Season the masala using the spice elements listed in two tablespoons of cooking oil. Sauté for a minute after adding the garlic slices. Sauté the ginger garlic paste for a few minutes. Now, add the minced onion and a pinch of salt and sauté until transparent. Mix in the minced tomato thoroughly. Now is the time to add the chili powder. Combine everything thoroughly. Stir in the Kadai pieces so that the masala is well distributed. Close the cover and cook for 5 minutes on medium heat. After 5 minutes, open the Kadai and add 1/4 cup coconut milk or water. I recommend coconut milk since it will help to temper the heat of the meat. Close the Kadai and continue to cook for 10 minutes on medium heat. Now check to see if the meat is done. If not, cover the Kadai and continue to simmer for a few minutes more. If it is dry, add a little water. When the meat is done, open the Kadai and increase the heat slightly, frying until the masala thickens. Turn off the stove. Place it on a dish and cover the pieces with the masala that was left in the Kadai. Allow the quails to soak the masala until ready to serve.