BHARWAN TANGRI

Executive chef Indranil Nag, The Golkonda Resorts & Spa, Hyderabad
With a vast culinary experience from around the country under his belt, Chef Indranil Nag is the Executive Chef at The Golkonda Resorts & Spa in Hyderabad. Indranil is well versed in a lot of different cuisines, but his expertise lies in Indian cuisine with a modern fine dining concept, and his passion for offering extraordinary experiences shines through in his culinary creations.

Ingredients                                 Qty

chicken drumsticks
First Marinade
lemon juice
Kashmiri red chilli powder
salt        to taste
Second Marinade
crushed black pepper
grated cheese
crushed shahi jeera
Kashmiri red chilli powder
turmeric
garam masala
ginger-garlic paste
chopped coriander
refined oil
salt
Stuffing
mutton Kheema
chopped onion
cumin
ginger-garlic paste
green chilli
grated cheese
salt
refined oil
seasoned coating of egg
fresh bread crumbs
refined oil (for frying)
3

1 tsp
1 tsp
to taste

1 cup
½ cup
2 tsp
1 tsp
½ tsp
1 tsp
2 tsp
2 tsp
2 tsp
½ tsp

100 gm
1
½ tsp
1 tsp
2 tsp (chopped)
1
½ tsp
2 tbsp
2 eggs
200 gms
500 ml

Instructions

1. Wash and pat dry the chicken legs. Pick each leg and make a deep insertion lengthwise on the back of the leg using a knife. Make sure to go deep, but see to it that the bottom is intact so that the filling does not come out.

2. Mix the ingredients of the first marinade and apply to the chicken legs. Let it marinate for about an hour.

3. For the stuffing- Heat 2 tbsp of oil in a pan, add cumin seeds; once they splutter, add finely chopped onions and saute till translucent. Add ginger-garlic paste, green chillies and saute till the onions become golden brown. Add minced chicken and fry for 4-5 minutes. Add all the above ingredients except cheese.

4. Remove from heat and add grated cheese. Keep this aside.

5. Divide the stuffing into 4 parts and shape them into balls. Fill each deep cut of the leg with an individual stuffing ball.

6. Mix all the ingredients listed under the 2nd marinade. Hold each leg carefully and spread the marinade all over it. The legs should have a thick coat of the marinade on all sides. Marinate the pieces for 2-3 hours.

7. Coat the stuffed marinated legs with egg batter and bread crumbs.

8. Heat oil to 170°C and slowly slide in the coated legs. Fry on medium heat until golden brown in colour.

9. Serve hot with mint chutney and onion salad.