Indian style chicken drumsticks

Cooking

Step 1

Wash chicken thighs. With a sharp thin knife, cut the tendons on both sides of the bone. Push the meat apart and, holding the lower leg from the upper edge with one hand, pull out the bone with the other hand. The skin does not need to be removed.

Step 2

Wash red hot pepper, cut in half, remove seeds and stalk. Rinse again under a strong stream of cold water; chop finely.

* When working with hot peppers, we recommend wearing latex cooking gloves.

Step 3

Peel the onion and garlic, chop very finely. Peel and grate the ginger on a fine grater. Mix onion, garlic and ginger, grind with salt into a homogeneous mass. Add chopped red pepper and yogurt; to stir thoroughly.

Step 4

Fold the prepared drumsticks in one layer in a heat-resistant form. Pour the resulting marinade, cover with cling film and refrigerate for 6 hours.

Step 5

Prepare the filling. Peel the apples, cut into 4 pieces and remove the core. Cut apples into arbitrary pieces, sprinkle with lemon juice. Peel the garlic. Wash cilantro and pat dry with paper towels. Grind greens, apples, nuts and garlic in a blender into a homogeneous mass. Add the egg and dry white wine, salt to taste, mix.

Step 6

Preheat oven to 180°C. Remove drumsticks from marinade, pat dry with paper towels. Set aside the marinade dish. Using a pastry bag, fill the drumsticks with the minced meat. Heat up butter in a frying pan. Fry the drumsticks on all sides until golden brown, 3 minutes each. from each side. Transfer them to the form with the marinade and put in the oven for 20 minutes. Let cool to room temperature, then cover and refrigerate for at least 3 hours. Serve as a cold appetizer.