Kabab Murgh-e-Bahar
 
6 chicken drumsticks
400 gms chicken mince
30 gms almonds
30 gms Cashewnuts
3/4 cup milk cream
50 gms ginger- garlic paste
1.5 tsp grams masala
30 gms green chilli paste
1 tbsp lime juice
a few strands of saffron
oil for frying
salt to taste
a bunch of pudina ground to a paste.


Preparation
  • Dress the drumstick by removing flesh off until at the top. Dunk it in a marinade of lime juice, chilli, ginger garlic paste and keep aside for an hour.

  • In the chicken mince, add pudina and chopped nuts. To this add the grams masala and mix well.

  • Wrap this chicken paste around the drumstick and cover with the chicken meat. Wrap it with a slim string.

  • Heat oil in a deep frying pan and place gently in the pan. Fry till golden brown. Remove on a grease paper to absorb the oil. 

  • When you're ready to serve, pour the milk cream into which have been put the strands of saffron and pour over the kabab.

  •  Serve hot with rings of onion.