1 large chicken drumstick
Marinade:
1 tsp fresh ginger garlic paste
2 tsp lemon juice
1/8 tsp green cardamom powder
Salt and ground black pepper
- Scrape the meat from the feet joint to the thigh joint keeping the meat intact in one piece.
- Marinade for at least 3 hours.
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Anjum's New Indian |
Stuffing: (mix together)
30g minced dark chicken meat
1 quail's egg
1 shallot, minced
1/2 green chilli, chopped
1/2 tbsp crushed cashew nuts
2.5g cilantro, chopped
Salt to taste
Batter: (whisk together)
25g yogurt
25ml whipping cream
12.5g cream cheese
12.5g Bengal gram flour
12.5g salted cashews, grind into a powder
1/2 tsp garam masala powder
1/2 tsp deghi mirch powder
1/4 tsp kasoori methi powder
1/2 tbsp oil
1 strand of saffron soaked in a little milk
Pinch of salt
- Pack the stuffing within the meat.
- Stand the stuffed drumstick within the batter for 2 hours.
- Grill until cooked through.
- Serve with onion rings and mint sauce.
(Recipe from here)
