The me is back...okay, okay, not with any bang but with more mouthwatering food. I would love to think that you all missed me and are keen to know the reason behind this absence - well, nothing or rather multiple sources causing lack of time and laziness! In case you are still reading this narcissist blabbering, I will spare you the pain and present tangri kebab - my style!What all you require
Chicken drumsticks: 6
Oil: 2 tbsp
For the marinade
Yogurt: 1/2 cup
Ginger-garlic paste: 1 tbsp
Green chilli, finely chopped: 1
Red chilli powder: 1 tsp
Garam masala powder: 1 tsp
Cream: 1 tbsp
Grated processed chesse: 1 tbsp
Salt to taste
Egg: 1
Lemon juice: 1 tbsp
Oil: 1 tbsp
For the filling
Grated paneer: 1/2 cup
Grated cheese: 1 tbsp
Finely chopped ginger and garlic: 1 tsp
Finely chopped nuts: 1 tbsp
Salt and sugar to taste
How to make it
1. Mix all the ingredients for the filling.
2. Make a small cavity near the bones of the drumsticks and put in a little stuffing.
3. Mix all the ingredients and coat the drumsticks well with the the marinade. Cover and keep in the refrigerator for about 2 hours.
4. In a frying pan heat 2 tbsp of oil.
5. Drain and reserve the marinade. Add the drumsticks one at a time to the pan.
6. Fry on both sides on highh heat till brown.
7. Lower the heat and pour in the reserved marinade. Let cook till the water evaporates and the spices coat the chicken. At this point the chicken can be transferred to a microwaveable dish and cooked uncovered on high power for about 6-7 minutes.
8. Remove from heat and serve with mint chutney.
Tips: The dish tastes equally good without the filling.
And yes, the narcissist still exists and wants to show off the gorgeous chocolate chiffon cake with white chocolate icing that I baked for our wedding anniversary this year...
