Tandoori drumsticks stuffed with cottage cheese recipe
information
Bharwan Tangri
ingredients
8 Chicken drumsticks
1 tsp (2 g) White pepper (safed mirch) powder
Salt to taste
1 tsp (6 g) Ginger (adrak) paste
1 tsp (6 g) Garlic (lasan) paste
1 tsp (2 g) White pepper (safed mirch) powder
Salt to taste
1 tsp (6 g) Ginger (adrak) paste
1 tsp (6 g) Garlic (lasan) paste
For the filling:
150 g (5 oz) Cottage cheese (paneer), mashed
4 Green chillies, finely chopped
Green coriander (hara dhaniya),
1 tbsp (4 g) finely chopped
1 tsp (1 1/2 g) Cumin (jeera) powder
1/2 tsp (1 g) Yellow chilli powder
1 tbsp (10 g) Cashew nuts (kaju), finely chopped
Salt to taste
4 Green chillies, finely chopped
Green coriander (hara dhaniya),
1 tbsp (4 g) finely chopped
1 tsp (1 1/2 g) Cumin (jeera) powder
1/2 tsp (1 g) Yellow chilli powder
1 tbsp (10 g) Cashew nuts (kaju), finely chopped
Salt to taste
For the coating:
2 tbsp (40 ml) 1 1/4 floz Cream
1 tbsp (15 g) 1/2 oz Cheese, grated
1 tbsp (10 g) Cornflour
Butter for basting
1 tbsp (15 g) 1/2 oz Cheese, grated
1 tbsp (10 g) Cornflour
Butter for basting
accompaniments
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method
1. Clean the drumsticks. Make an incision along the lower half of the drumsticks, taking care not to cut through the other side. Carefully open the flap for the filling.
2. Mix white pepper, salt, ginger and garlic pastes; rub evenly over the drumsticks. Marinate for 30 minutes.
3. For the filling, mix cottage cheese, green chillies, green coriander, cumin powder, yellow chilli powder, cashew nuts, and salt together.
4. Put some filling into the flap of the marinated drumstick. Secure with a toothpick. Similarly, prepare the other drumsticks and refrigerate for 15 minutes.
5. For the coating, whisk the cream, cheese, and cornflour into a smooth paste. Coat each drumstick evenly with this paste.
6. Preheat oven / tandoor / grill to 180°C (350°F). Skewer the drumsticks and roast for 8 - 10 minutes, basting occasionally with butter.
7. Remove skewers and hang for 3 - 4 minutes to let the excess marinade drip off.
8. Roast again for 3 - 4 minutes till golden. Serve hot with mint chutney and salad.
2. Mix white pepper, salt, ginger and garlic pastes; rub evenly over the drumsticks. Marinate for 30 minutes.
3. For the filling, mix cottage cheese, green chillies, green coriander, cumin powder, yellow chilli powder, cashew nuts, and salt together.
4. Put some filling into the flap of the marinated drumstick. Secure with a toothpick. Similarly, prepare the other drumsticks and refrigerate for 15 minutes.
5. For the coating, whisk the cream, cheese, and cornflour into a smooth paste. Coat each drumstick evenly with this paste.
6. Preheat oven / tandoor / grill to 180°C (350°F). Skewer the drumsticks and roast for 8 - 10 minutes, basting occasionally with butter.
7. Remove skewers and hang for 3 - 4 minutes to let the excess marinade drip off.
8. Roast again for 3 - 4 minutes till golden. Serve hot with mint chutney and salad.
serving amount
serves: 4
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