Stuffed Crumbed Chicken Drumsticks

Ingredients

• 6Chicken leg pieces (bone-in)
• 1 tbspGinger garlic paste (marinade)
• to tasteSalt
• 1 tspCrushed peppercorn
• 1/2 tbspGaram masala
• 1 tspOregano (marinade)
• 1 tbspChilli flakes (marinade)
• 1 tspChopped coriander or rosemary
• 3 tbspCurd (marinade)
• 1 largeBoiled potato
• 1/2 tbspGrated ginger
• 1 tspOregano (filling)
• 1 tspChilli flakes (filling)
• 1/2 cupMozzarella cheese, grated
• 1/2 cupMaida (coating)
• 1 tspOregano (coating)
• 1 tspGarlic powder
• 1 1/2 tbspRed chilli powder
• a pinch (optional)Orange-red food colour
• 1 tspCardamom powder
• 1Egg, beaten
• 1 cupBread crumbs
• as neededOil, for deep frying

Method

1. 1

   Mix all marinade ingredients with the chicken legs and rest 10 minutes.

2. 2

   Heat a pan with a little oil and cook the marinated chicken on medium-low until just done and still moist — do not overcook or over-dry.

3. 3

   Cool slightly, then carefully remove the flesh from the bones, keeping the bones aside. Coarsely shred the meat — do not turn it into a paste.

4. 4

   Mash the boiled potato with a pinch of salt, grated ginger, oregano and chilli flakes. Fold in the grated mozzarella and the shredded chicken.

5. 5

   Mix all coating dry ingredients (maida, oregano, garlic powder, red chilli powder, food colour, cardamom powder, salt) in a wide plate.

6. 6

   Take a portion of the chicken-potato-cheese mix, flatten it, place a reserved bone in the centre, and shape the mix around the bone like a chicken drumstick.

7. 7

   Roll the shaped piece in the seasoned maida, dip in beaten egg, then coat well in bread crumbs.

8. 8

   Deep-fry at medium-high heat until golden and crisp — about 3 to 4 minutes. Drain and serve hot with green chutney or ketchup.