Ingredients:

For stuffing:                                                                                  

125g minced chicken
1 medium onion, chopped
10g cilantro, chopped
3 green chillies, chopped
2 tbsp broken cashew nuts
1 egg
Salt to taste

For Marinating:

4 chicken drum ( THIGH ) CUT
1.5  tbsp  fresh ginger garlic paste
3 tbsp lemon juice
1/4 tbsp green cardamom powder
Seasoning to taste

For Batter:

50g Bengal gram flour
50g amul cheese spread
½ pinch saffron dissolved in milk
100g  yogurt
100 ml whipping cream
2 tbsp oil
salt to taste
10 gm garam masala  powder
05g kasoori methi powder
10g deghi mirch powder
50g salted cashewnuts powder

Method:

1.shave de-boning the chicken drums till the edge of the joint keeping the accumulated flesh intact towards the joint – enabling to form a potli/pocket to stuff the seasoned minced chicken. Combine marinating ingredients and marinate the ( brush shape formed chicken drum ) in the mixture. Keep it in a cool place for 3  hours .

2. Combine all stuffing ingredients in a bowl. After 3  hours, put the stuffing inside the drumstick

3. Combine the batter ingredients and leave the pocket filled drums standing in the marination OF BATTER for 2 hours for the final infusion of flavor and it’s crispy texture.Pass the pocketed drumsticks through the SKEWER / SPOKES  and cook it either in tandoor or on barbeque. Bake it in a preheated tandoor/oven  for  approximately 6-7 minutes till done .
4. serve hot with onion rings and mint sauce as an accompaniment .

(Courtesy : Executive chef Aman Tandon at ThePrideHotels Ahmedabad)