This delicious chicken drumstick kebab is stuffed with minced chicken infused with saffron and cardamom
Serves: 4 portions
INGREDIENTS
· Chicken drumstick 500gms (8pcs)
· Ginger garlic paste 5gms
· Lemon juice 10gms
· White pepper powder 3gms
· Refined oil 20ml
· Chopped cashews 20gms
· Minced chicken 150gms
· Salt to taste
· Chopped green chili 5gms
· Saffron 1gm
· Chopped coriander 10gms
· Grated cheese 50gms
· Egg whites 2pcs
· Cream 50gms
· Elaichi powder 5gms
· Corn flour 10gms
· Clarified butter for basting
METHOD
1. Clean, wash the chicken drum stick, pat dry and keep aside.
First Marination
2. In a bowl mix ginger garlic paste, lemon juice, salt, white pepper powder, apply this to chicken drumstick, rub well and keep aside for at least 45 minutes.
Stuffing
3. Heat oil in a pan, add cashew nuts, chicken mince and sauté until meat turns white. Add salt white pepper powder green chilli chopped, saffron. Cook until moisture evaporates and mixture becomes completely dry, keep aside for cooling and add coriander to it
4. From the joint cut side with help of thumb make a hole along the above of each tangri.
5. Stuff each tangri with this mixture and give three incisions on the backside of the tangri to ensure that chicken is not pierced deep to avoid bursting of stuffing.
Second Marination
6. In a deep tray mash grated cheese, egg white, ginger garlic paste and mix with the palm gradually. Pour cream, salt, white pepper powder, elaichi, green chilli, corn flour and further mix so that it becomes a smooth paste.
7. Put the chicken tangri into this marinade, coat well and keep aside for at least 1 hour.
Cooking
8. Take a skewer and skew chicken drumsticks horizontally leaving a gap of at least an inch between each leg.
9. Roast in a moderate hot tandoor or over a charcoal grill for 7-8 minutes. Remove and hang skewer so that the excess moisture drains out completely. (I-2 minutes)
10. Baste with clarified butter and further roast for 2-3 minutes or until tender.
11. Serve hot with choice of a salad and chutney.
If you make my Bharwan Murgh Tangri, don’t forget to tag me on Instagram as @chef_anuraag and use the #tadkadilse hashtag or upload it to my shared gallery on the blog. I love seeing your takes on my recipes!
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