Murg-e-Khas
( Chicken Drumstick Stuffed with Nuts )

Murg-e-Khas (Chicken Drumstick Stuffed with Nuts)

Ingredients:
4 Chicken drumsticks, washed
300 gm Chicken, minced
5 tsp Ginger (adrak) paste
5 tsp Garlic (lasan) paste
Salt to taste
5 tsp Green chili paste
2 tbsp Lemon (nimbu) juice
½ cup Almonds (badaam)
½ cup Cashew nuts (kaju)
½ cup Mint chutney
1 tsp Garam masala
3 tsp Vegetable oil
1 tsp Saffron (kesar)
½ cup Cream
 

1. Debone the entire chicken leg, leaving only the top of the drumstick. Flatten the chicken leg using a steak hammer.
2. Make a marinade with half the quantity of ginger and garlic pastes, salt, green chili paste, and lemon juice. Rub the paste into the chicken and refrigerate for 30 minutes.
3. Mix the almonds, cashew nuts, chicken mince, and mint chutney together.
4. Add garam masala and the remaining ginger, garlic, green chili paste, salt and lemon juice to the mince mixture; mix well.
5. Stuff the deboned chicken with this mixture, rolling the chicken in such a way that the mince is wrapped in it.
6. Place the rolls on a greased tray and cover with foil. Bake in a medium-sized hot oven (100˚C/200˚F) until done (approximately 20 minutes).
7. Take the chicken out of the oven and remove the foil. Slice each chicken roll diagonally and arrange on a platter.
8. Pour the saffron mixed with cream over the sliced chicken.
9. Serve hot, garnished with lemon wedge and tomato slices.

Serves : 4-5