Serves: 4
Total Calories: 555
1. Prepare the ginger-garlic paste. In a medium saucepan, place the eggs in water to cover by 2 inches and bring to a boil over high heat. Reduce the heat to medium, cover the pan and simmer until hard-boiled, 10 to 12 minutes. Let cool or plunge into cold water, shell them, then mince them. Mix with the cheese, 1/4 cup of the cilantro, and chili pepper, and season lightly with salt and black pepper if you wish. Divide into 12 portions.
2. With a thin sharp knife, make several cuts in the drumstick meat. Butterfly (open up like a book) each boned drumstick and place one portion of the egg filling in the center of each drumstick. Close it like a book, then secure with toothpicks along the opening and place in a non-reactive pan. Repeat with all the drumsticks.
3. In a small bowl, mix together the ginger-garlic paste, lime juice, mint, coriander, garam masala, fenugreek leaves, and paprika, and add to the drumsticks. Mix well, making sure that some of it reaches inside the cuts in the meat and that all pieces are well-coated. Cover and marinate in the refrigerator at least 8 and up to 12 hours.
4. Heat the oil in a large nonstick skillet over medium-high heat and cook the onion, stirring, until golden, about 4 minutes. Add the marinated drumsticks, plus the marinade, and cook, turning as needed, until golden on all sides, about 10 minutes. Add the remaining 1/4 cup of the cilantro, cook about 2 minutes, then transfer to a serving platter and serve hot.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pan-Roasted Egg-Stuffed Chicken Drumstick Kabaabs recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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