THE RANGOON RIFFLES

Yummiest Chicken drums tastefully seared with minted Burmese marinade — the rude-food of the battalions from Rangoon loaded of Armaments of tasteful Valor

Ingredients

1. 10 chicken drumsticks
2. Salt – about a tsp [more or less as per your taste]
3. 5 TBS Tandoori Masala
4. 1/4 tsp Turmeric
5. 2 Tbs Garlic paste
6. 2 Tbs ginger paste
7. 3-4 Tbs plain yogurt
8. Red chilli powder as per heat level – I use about 2 tsp
9. 5-6 saffron strands
10. 4 tbsp pre peared mint coriander chatney / relish
11. * 2 tbsp oriental green curry paste ( Namjai / any proprietary available )
12. Coconut milk powder – 3 tbsp

Plan for stuffing :

1. 1/4 pound mince lamb
2. 1 shallot -finely minced
3. 1/2 tsp garam masala
4. 1/8 tsp nutmeg powder
5. 1 TBS oil
6. 1/2 tsp cumin
7. Salt as per taste
8. 1/4 tsp black pepper powder

Cooking the Stuffing:

1. Heat the oil in a heavy bottomed skillet
2. Add the cumin seeds and wait for them to crackle
3. Add the shallot
4. Cook till shallot turn transparent
5. Add the lamb and cook on medium for 10 minutes
6. Ensure you stir it often
7. Add the nutmeg, garam masala and cook for another 3-5 minutes
8. Finally add the black pepper powder; mix and remove from heat source.
9. Let it cool

Implementation:

1. Ensuring you keep the pocket like part in the drumstick intact, Run a sharp knife through the other meaty parts of the drumsticks to make 2 – 3 incisions. [ use this technique]
2. Apply salt + turmeric + Garlic paste to the chicken pieces and leave for about 5 minutes
3. Now add the Tandoori powder , the red chilli powder and the ginger paste. Rub this dry mix into the chicken and let it stand for 10 minutes
4. Mix the saffron , mint relish , green oriental curry paste , coconut milk powder in the curd to give a fusion of oriental / burmese spice mix .
5. Coat the chicken with the curd mix
6. Let this stand for 45 minutes and you are ready to grill.


Grilling

1. Get the grill / tandoor/ barbeque ready
2. Divide the filling into 10 portions and fill into the pockets of the drumstick.
3. Do this just before grilling to avoid contamination of the cooked stuffing.

Grill on medium heat preferably on a charcoal grill
OR
Preheat oven to 350*F and place chicken and cook till done

(Courtesy- Regional Executive chef Aman Tandon from The Pride Hotel, Ahmedabad)

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