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  • Indian Inspired Pan Seared Quail

    Indian Inspired Pan Seared Quail

    Indian Inspired Pan Seared Quail

    Serves 4 – 6


    Serve this dish with our Indian-Style Tri-Color Stir Fry (Poriyal)!


    What You’ll Need:

    Measuring Cups & Spoons

    A Sharp Kitchen Knife or Kitchen Shears

    A 12-Inch Stainless Steel Pan with Cover


    A Kitchen Plate

    A Small Bowl

    A Whisk

    Tin Foil



    8 Quail

    1 Tsp Allepo Chili Powder

    1 Tsp Urfo Chili Powder

    1 Tsp Garam Masala

    1 Tbsp Turmeric

    1 Tsp Ground Ginger

    1 Tsp Garlic Powder

    1 1/2 Tsp Smoked Sea Salt

    1/4 Cup Olive Oil

    4 – 5 Limes, Quartered


    How To Put It Together:

    1) Using kitchen shears, cut the quail in half, cutting first through the spine then through the breast bone; place them on a plate as you go.
    2) In a small bowl, whisk together the spices. Generously sprinkle the spice mixture on each side of the quail massaging the spice into the flesh.
    3) Preheat a pan over medium high heat; add the olive oil and swirl it around the pan. Add the quail to the pan skin side down; sear for 5 – 7 minutes or until golden. Turn the birds and sear for 5 minutes more. Transfer to a plate, cover with tin foil and allow the birds to rest for about 5 minutes.
    4) Plate the birds: three or four halves per person; garnish with lime wedges.
    5) Serve and enjoy!

    Nina’s Tasty Tip:

    This spice mixture is delicious on beef, pork, lamb and seafood as well.



    400 Calories
    29 grams of Protein
    3 grams of Total Carbohydrates
    0 grams of Sugar
    1 grams of Fiber
    30 grams of Total Fat
    7 grams of Saturated Fat
    0 grams of Trans Fat
    97 mg of Cholesterol
    73 mg of Sodium
    46% RDA Niacin
    40% RDA Vitamin B6
    36% RDA Selenium
    34% RDA Iron
    34% RDA Copper
    33% RDA Phosphorus
    24% RDA Zinc
    21% RDA Riboflavin
    18% RDA Vitamin K
    17% RDA Thiamin
    16% RDA Vitamin E
    14% RDA Manganese
    13% RDA Vitamin A
    • Glycemic load: 1

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