Tangri kebab...my ishtyle

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...