Bharwaan Tangri Kabab

Stuffed chicken legs.  Always a hit at any party

Ingredients

8 Chicken Drumsticks

Wash and pat dry.  Marinate with red chilly powder, salt and lemon juice.  Keep aside for half an hour

Filling
Chicken Mince - approx 100 gms 
1 finely chopped onion
1 tbsp ginger garlic paste
1 chopped green chilly
1 tbsp chopped raisins
salt, chilly powder
2 tbsp grated cheese
oil

Heat Oil, saute onions till golden brown.  Add the ginger garlic paste, chillies and seasoning and mix well.  Add the chicken mince and cook till done.  Once done mix in the raisins.  Remove from heat and add in the grated cheese to bind everything together.

Second Marinade

1 cup curd hung to remove the water

1/4 cup thick cream

2 tbsp grated cheese

1 tbsp ginger garlic paste

1 tsp shah zeera

1 tbsp cornflour

salt, chilly powder, garam masala

corriander leaves chopped

Mix all above.

To make

Remove the tangri from the 1st marinade and make a cut in the thickest part of the leg.

Using your finger make space in the cut.

Take some of the stuffing and put into the leg, filling as much as possible.

Cover the leg with the curd marinade, coating well

Keep this aside to marinate for an hour minimum before grilling

If you don't have a grill this can be made in a convection oven.

Preheat oven to 180 C and bake chicken legs on a well greased oven tray for 20 mins.  Keep a plate below tray to catch drippings.

After 20 mins, baste the legs with a little oil and grill for a further 15 mins.

I made the corn and mushrooms with the same marinade.