Huma’s Roghan Batyr

Huma’s Roghan Batyr - Pan-Roasted Quails with a creamy masala that will leave your guests licking their fingers ✨💕👩‍🍳

Ingredients:-

Ingredients for first marination:
- 6 quails, cleaned and pat dried
- 2 tbsp ginger-garlic paste
- 1 tsp yellow chili powder
- Salt and pepper to taste
- 1/2 cup yogurt (curd)
- 1 tsp cumin powder
- 1 tsp ginger powder
- 1 tsp onion powder
Ingredients for finishing:

- 1/4 cup yogurt (curd)
- 1 tsp chaat masala
- Green chutney (as desired)
- 2 tbsp melted butter
- Fresh cilantro for garnish














Instructions:-
1. In a large bowl, combine ginger-garlic paste, yellow chili powder, salt, pepper, yogurt, cumin powder, ginger powder, and onion powder. Mix well to make a marinade.
2. Coat the quails with the marinade, ensuring they are well covered. Cover the bowl and let the quails marinate in the fridge for at least 1-2 hours, or preferably overnight for more flavor.
3. Heat a wok or large pan over medium-high heat. Add a little oil and pan-roast the marinated quails until they are browned on all sides.
4. Once the quails are browned, reduce the heat to low and pour in the whipped cream and yogurt mixture. Add chaat masala and green chutney. Stir well to combine.
5. Let the quails simmer in the masala for about 10 minutes, allowing the flavors to meld and the masala to thicken.
6. Drizzle melted butter over the quails just before serving.
7. Garnish with freshly chopped cilantro.
8. Serve the pan-roasted quails hot with rice, naan, or bread. Enjoy your delicious meal!