This is a very light and mild snack. I have stuffed the chicken drumsticks with crumbled paneer and mint leaves with just a basic tempering and grilled them.
Ingredients:
Chicken drumsticks ......... 5-6
Paneer (cottage cheese).....1/2 cup
Mint leaves ......................... 1/4 cup
Coriander leaves ............... 1/2 cup
Green chillies .................... 2-3
Lime ................................. 1
Coconut milk powder ..... 2 tbsps.
Garlic paste....................... 2 tbsps.
Salt .................................. to taste
Method:
1. Wash the chicken and pat it dry. With a sharp knife make a slit in the middle.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilKv8oSb0ORNJua4Ll_CDcnQh_gRTPZmYLPaDiyUmuowxfJAv9ro154tQUXF1pv31Izn427VAX63fLN91bH1RlUtmbgAK4zRw-gGM4UatdSbj5TnKDWBN_yFGOEQyaCfsQPS36CTu8e7c/s200/003.JPG)
2. Marinate it with salt, and lime juice (use half a lime)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfp8TVLinGEYu-UFarhEAFLiIk8fFzRAM1tW96I9j4r69mRlRUFx1llzV_Ga3o3zHvwdK4fxMICNfQHFL3Em5JBDoGAyMtvQL0eoYHX-fD2oTRwv9zizxLrykn82Nv8HdYeCINbgxg1aY/s200/007.JPG)
3. Crush the paneer. Grind the green chillies, mint and coriander leaves coarsely preferably in a mortar and pestle.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY2PAVQ6mWhjpVYCcgfsCPVPzs6lNBUuOoVBa4rqscKmpJsHUJD41D4XkxUnmarsl_MG6zeLpbvtd029keWNLnOrx6sRLuLpHHFSimWLY3FOk6n99xBJykD8vlYqP6T882JWA9p3uZ6Sw/s200/008.JPG)
4. Add the crushed paneer and a little salt to it and mix well.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYZIkk6P4SGxEaR96533zNfuy9us3tyFnp_NMbQK-ZNpDJw9thfkZLS-s1ipeT6tnTiYP853CnI4UC7qlhZbHS84kE_JwCA_4PyCDLeDa1sU6YoRp0iVG2wzLDrlvvs7NXhYtws59zG-o/s200/010.JPG)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh9oqKPnYBlIwRXR94YbmMkZ2IXd4jvGt4nSK6VsmH0DLmiJWOr_LPBcoXz2BQSfikE9rnBgGdTGNZhEv3X9LMMoT75ks7eD8rfnzhNkoeYBIsRWDli37XKEUrkUrFFz-ZiSEKiHDOvPw/s200/011.JPG)
5. Stuff this mixture into the chicken legs on either side of the bone and secure the edges with tooth picks.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCXY9VeIMD03btx6VeTnRgyOik1T-CHw0T3Jbed5y3R0JwVlMsjbxVvbyDguDUpaPa75lrwq7P7m-VDtDLFqS7I1EzWOT9T0L6SfedQlk87htJLocy11pOHvT59U8XwynxPO2g4OADqng/s200/009.JPG)
6. Dilute the coconut milk powder with quarter cup waterto make a thick cream, add a little lime juice, garlic paste and salt.( You may also use fresh cream instead )
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPw9zsD5zJE-EHICldegD7uSJ53S0h9O1Ch5pkkU6R838yAiyFjsmjeBMNVuYWfeI1hdUgY3riWDrGWLIXcAcmuxVijof72ni9XxyNMH0qqwd5PW1PYa6B3F8aOh4uavOeKMUFobt9mWk/s200/014.JPG)
7. Pour this over the chicken legs and leave it in the refrigerator for at least 4-5 hrs.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmgkvKrvZmKai6qyMaC9XINukKhR3m27TFllqhycF1noPij0-3pXY0AOpdIqRWhjXsfVFlKl3j0ZmluzJY5Cw-RNX7XtkSQvYuHBACLHEXBsbQ9Cx2tEsVJ9dsRUNRLMfMns1YyCaa2-w/s200/015.JPG)
8. Preheat the oven and grill the chicken for 35-40 minutes.
9. To give a brownish roasted colour, brush the chicken with a little oil and saute on a non stick griddle.
10. Remove the toothpicks, wrap a piece of foil paper on the bones and serve hot.
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