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8 (4 oz. each) Quails (Batair) (with breastbone removed and split down the back)
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10 Mushrooms (sliced)
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1 tbsp. of Flour
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4 tbsp. of Butter
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1 tbsp. of Garlic Paste (Pisa Lasan)
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2 Tomatoes (chopped)
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2 cups of Chicken Stock
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Salt (to taste)
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Black Peppers (to taste)
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Red Chilli Powder (to taste - depending on spice preferance)
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1/2 tsp. of Cayenne Peppers
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1 tbsp. of Lemon Juice
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1 tbsp. of Parsley (chopped)
1) Flour quail and sprinkle with garlic paste, salt, black peppers, red chilli powder, cayenne peppers and lemon juice. Melt butter in a frying pan and brown quail well, turning often. Add the chicken stock and tomatoes. Cover and cook for 20 minutes.
2) Put quail on hot platter and cover with aluminum foil. Add mushrooms and cook until tender Add flour to pan and cook until thickened. Pour over quail and sprinkle with parsley.
Tip: If quail (batair) is not available - boneless chicken breasts can be substituted.
