Clean quail and marinate with curd, chilli powder, ginger garlic paste, salt and turmeric powder. Keep overnight in refrigerator

Pressure cook in pressure pan for one whistle. Do not overcook. Evaporate all the stock.

In a non stick pan, heat oil, fry finely diced onions. When the onions are brown add the semi-cooked quail, coriander powder and garam masala powder and fry on a simmer flame until brown and well done. Add Worcestershire sauce and stir just before turning off the flame.