Quail

Bater

120 g1 whole quail (about 120 g)

Typical dressed quail ≈100–120 g; use 120 g

Instead of Quail

Nothing truly replaces quail's fine gamey texture; chicken thigh is closest.

Chicken thigh
Use the same weight, cut into small pieces. Cook 10–15 minutes longer until tender; milder flavour.
Guinea fowl
Use the same weight, jointed small. Stronger game flavour and needs 15–20 minutes more cooking.
Whole partridge
Use the same weight, cut into pieces. Larger and tougher; simmer 20–30 minutes longer.

Paneer
Use the same weight; cube and add in the last 5 minutes. It gives body but no gamey flavour.
Potato
Use the same weight; peel, parboil 10 minutes and add with the spices. It needs about 10 minutes simmering.
Mushroom
Use the same weight; halve and cook 8–10 minutes. It releases water, so reduce liquid slightly.