4 Chicken drumsticks, washed
300 g (11 oz)Chicken, minced
5 tsp (30 g) 1 oz Ginger (adrak) paste
5 tsp (30 g) 1 oz Garlic (lasan) paste
Salt to taste
5 tsp (25 g) Green chilli paste
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
1/2 cup (60 g) 2 oz Almonds (badaam)
1/2 cup (60 g) 2 oz Cashew nuts (kaju)
1/2 cup (100 g) 3 1/2 oz Mint chutney
1 tsp (2 g) Garam masala
3 tsp (15 ml) Vegetable oil
1 tsp (1 g) Saffron (kesar)
1/2 cup (100 ml) 3 1/2 fl oz Cream
300 g (11 oz)Chicken, minced
5 tsp (30 g) 1 oz Ginger (adrak) paste
5 tsp (30 g) 1 oz Garlic (lasan) paste
Salt to taste
5 tsp (25 g) Green chilli paste
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
1/2 cup (60 g) 2 oz Almonds (badaam)
1/2 cup (60 g) 2 oz Cashew nuts (kaju)
1/2 cup (100 g) 3 1/2 oz Mint chutney
1 tsp (2 g) Garam masala
3 tsp (15 ml) Vegetable oil
1 tsp (1 g) Saffron (kesar)
1/2 cup (100 ml) 3 1/2 fl oz Cream
accompaniments
(you may also need these recipes)
method
1. Debone the entire chicken leg, leaving only the top of the drumstick. Flatten the chicken leg using a steak hammer.
2. Make a marinade with half the quantity of ginger and garlic pastes, salt, green chilli paste, and lemon juice. Rub the paste into the chicken and refrigerate for 30 minutes.
3. Mix the almonds, cashew nuts, chicken mince, and mint chutney together.
4. Add garam masala and the remaining ginger, garlic, green chilli pastes, salt, and lemon juice to the mince mixture; mix well.
5. Stuff the deboned chicken with this mixture, rolling the chicken in such a way that the mince is wrapped in it.
6. Place the rolls on a greased tray and cover with foil. Bake in a medium-sized hot oven 100°C (200°F) until done (approximately 20 minutes).
7. Take the chicken out of the oven and remove the foil. Slice each chicken roll diagonally and arrange on a platter.
8. Pour the saffron mixed with cream over the sliced chicken.
9. Serve hot, garnished with lemon wedges and tomato slices.
2. Make a marinade with half the quantity of ginger and garlic pastes, salt, green chilli paste, and lemon juice. Rub the paste into the chicken and refrigerate for 30 minutes.
3. Mix the almonds, cashew nuts, chicken mince, and mint chutney together.
4. Add garam masala and the remaining ginger, garlic, green chilli pastes, salt, and lemon juice to the mince mixture; mix well.
5. Stuff the deboned chicken with this mixture, rolling the chicken in such a way that the mince is wrapped in it.
6. Place the rolls on a greased tray and cover with foil. Bake in a medium-sized hot oven 100°C (200°F) until done (approximately 20 minutes).
7. Take the chicken out of the oven and remove the foil. Slice each chicken roll diagonally and arrange on a platter.
8. Pour the saffron mixed with cream over the sliced chicken.
9. Serve hot, garnished with lemon wedges and tomato slices.
serving amount
serves: 4-5
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
