Indian style chicken drumsticks

Category: Meat dishes

Kitchen: indian

Ingredients
chicken drumsticks	12
fresh ginger (I took 1 tsp powder without top)	2 cm
garlic	2 cloves + 4 filling cloves
bulb	1 small
juice of 1 lemon	1/2 in the marinade + 1/2 for the filling
red hot pepper	1 stitch
natural yoghurt	1 glass
salt	to taste, I took 1 tsp. b / top
filling (about lemon and garlic is written above)
walnuts	200 gr (150 is enough)
apples (for a sweeter taste, instead of apples, raisins and prunes)	2 small
cilantro	1 bundle
dry white wine	0.5 cups
egg	1 PC
butter for frying	1 tbsp. l.

Cooking method

The original recipe magazine School of Grocery December 2004. No. 22 (26)
The combination of sweet filling and spicy marinade is one of the characteristic features of Indian cuisine.
This dish belongs to a cold appetizer. It is done in advance, which is convenient and welcome in the pre-holiday park. Real stuffed drumsticks will only taste better. It is prepared in several stages: marinating the legs for 6 hours, the finished snack should cool at room temperature and infuse for at least 3 hours. Therefore, it is quite possible to make this dish 2 days before the celebration.
Serve and eat in the same way as traditional meat rolls or sausage, boiled pork, sliced and so on. Cold meat appetizer - in one word.
Prepare chicken drumsticks for stuffing, you do not need to remove the skin, remove the bone. To do this, cut the tendons with a sharp knife
Trim the meat from the bone, move it apart and pull the bone out or pull the meat inside out like a stocking
Or so, in general, as you can or as it turns out
Ready shins
Marinade.
Attention!!! It is better to work with hot hot peppers in latex gloves (I wore surgical gloves) and turn on the hood.
Cut the pepper in half, remove the seeds and stalk, rinse again under a strong stream of cold water, cut into pieces and place in the blender bowl. Put chunks of onion, garlic and ginger there. Chop finely. Add salt, yogurt, juice of half a lemon, stir.
Fold the drumsticks in one layer in a heat-resistant form, pour over the marinade, cover with cling film and refrigerate for 6 hours.
Under the film
Filling.
Peel, cut, core the apples, put them in a blender bowl, sprinkle with the juice of half a lemon. Add garlic, cilantro, nuts. grind into a homogeneous mass. Add wine and egg, salt and stir.
We take the drumsticks out of the marinade (the marinade remains in shape). I lightly dabbed the marinade on my shins with paper towels. We stuff the shins, in the original recipe this is done using a culinary bag, but I did it well with a teaspoon and hands
Fry the drumsticks in a frying pan in butter until golden brown, about 3 minutes on each side. Transfer to the marinade mold and place in the oven. I have a glass form, so I always put it in a cold oven; in another form, you can put it in an oven preheated to 180 degrees for 20 minutes. I turned on the oven already with the form and kept it for 30 minutes from the beginning. Then she turned off the oven and left the shins there to cool. Then cover the form and refrigerate for at least 3 hours (it can be much longer, the infused drumsticks will only taste better). Arrange the ready-made appetizer as you wish.
Bon appetit and happy holiday!