Quail Roast/Kada Kozhi Roast/Adavi Pitta Roast

Adavi Pitta Roast is a regional favorite of telangana region in Andhra pradesh,a variation of it with tomatoes is made in kerala.It is also called as quail in english.The quail meat is much tender than the chicken and absorbs flavors excellently.
Preparation time:30 minutes

6 bird small Quail (remove the backbone  and chop each quail to 4 pieces)
1/2 cup Chopped Onions
1/4 teaspoon Garam Masala
2 teaspoon ginger garlic paste
1/2 teaspoon Chilli powder
2 pinches turmeric

juice of half lemon

salt to taste
1 tablespoon oil

1 teaspoon coriander powder
1/3 cup fresh grated coconut

2 dry red chili

3-4 green chili minced

1.Marinate the quail with salt, red chili powder, turmeric and ginger garlic paste for about 6 hours or possibly overnight.

2.Heat the oil in the pan, add green chili, red chili and onions and saute for 3-4 minutes or until soft.

3.Add the marinated quail and sear on high heat on each side for 3 minutes. Then turn down the heat to low and cover and cook for 15-20 minutes. Check if the meat is cooked, else cook for 5 more minutes.Add the coriander powder, garam masala and check for salt and spice. Add the coconut and turn the heat to high and sear for 2 more minutes on each side.

Quail is a delicate bird, do not overcook or it will turn hard like rubber.
Serve with a Sprinkle of lemon juice.