Bharwan Tangri (Stuffed Tandoori Drumsticks) is a dish I started making after a friend served it at a small birthday gathering years ago. I remember biting into the drumstick and hitting that soft, spiced paneer layer inside, which completely surprised me. It felt more special than the usual grilled chicken we were used to.
I went home that week and tried to recreate it, and after a few attempts, I figured out that securing the flap properly with toothpicks really matters. If you skip that step, the filling leaks out during roasting. Now I make this whenever I want something that looks impressive but does not need constant watching once it goes into the oven.
About the Recipe
This recipe takes about an hour from start to finish, including marination time. Most of the ingredients are pantry staples if you cook Indian food regularly. The paneer, cream, and cheese are easy to find, and the spices are standard. I make this when I have guests coming over and want something that looks like restaurant food but does not require me to stand by the stove.
The drumsticks roast on their own while you finish the rest of the meal. It works well for small gatherings where you want one solid centerpiece dish.
Why you will love this recipe
The filling adds moisture and flavor to the meat, so even if you slightly overcook the chicken, it does not turn dry. That paneer layer acts as a buffer. The coating with cream, cheese, and cornflour creates a golden crust that holds in the juices. You also get a good balance of heat from the green chillies and a mild nuttiness from the cashews.
The drumsticks hold their shape well on the plate, which makes serving easier. I like how the filling stays put once you secure it with toothpicks, so there is no last minute panic about everything falling apart when you flip them during roasting.
Bharwan Tangri Stuffed Tandoori Drumsticks
Cooking Tips
Make sure the incision along the drumstick is deep enough to hold the filling but not so deep that it cuts through to the other side. If the flap is too shallow, the filling will squeeze out. Press the toothpick through both sides of the flap firmly so it does not loosen during roasting. If your coating is too runny, add a pinch more cornflour.
It should cling to the drumstick, not drip off. Baste with butter only after the first round of roasting, otherwise the coating will not set properly. If the drumsticks are browning too fast, lower the heat slightly and roast for a minute or two longer.
Top Tips
- Let the marinated drumsticks sit in the fridge for at least 15 minutes after stuffing. This helps the filling firm up and stay in place.
- Use wooden toothpicks soaked in water for a few minutes so they do not char too quickly in the oven.
- If you do not have a tandoor or grill, a regular oven set to 180C works fine. Just use the top heating element if possible.
- You can prepare the drumsticks up to the coating stage and refrigerate them for a few hours before roasting.
- Hanging the skewers after the first roast is optional but helps the excess marinade drip off, which makes the second roasting crispier.
Serving and Storing Suggestions
This recipe makes 8 stuffed drumsticks, which serves 4 people as a main course or 6 to 8 as a starter. Total prep and cooking time is around 1 hour. Serve the drumsticks hot, straight from the oven, with mint chutney and a simple onion and cucumber salad. I usually plate them on a bed of sliced onions for color.
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in a hot oven for 5 minutes to bring back the crispness. They do not reheat well in the microwave because the coating turns soggy.
Similar Recipes
- Tandoori Chicken
- Malai Tikka
- Paneer Tikka
- Hariyali Chicken Kebabs
- Reshmi Kebab
Nutrient Benefits
Chicken drumsticks provide a good amount of protein, which supports muscle repair and keeps you full longer. Paneer adds calcium and more protein, which is useful if you are balancing a vegetarian protein source with meat. Cashew nuts bring healthy fats and a bit of magnesium. The ginger and garlic pastes aid digestion and have mild anti inflammatory properties.
Green coriander and green chillies add small amounts of vitamins A and C. The cream and cheese increase the fat content, so this is not a low calorie dish, but it does offer decent nutrition if eaten in moderation.
Bharwan Tangri (Stuffed Tandoori Drumsticks)
Ingredients
- 8 Chicken Drumsticks
- 1 tsp White Pepper Powder
- Salt to taste
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
For the Filling:
- 150 gms Paneer (mashed)
- 4 Green Chillies (finely chopped)
- 1 tbsp Green Coriander (finely chopped)
- 1 tsp Cumin powder
- 1/2 tsp Yellow Chilli Powder
- 1 tbsp Cashew Nuts (finely chopped)
- Salt to taste
For the Coating:
- 2 tbsp cream
- 1 tbsp Cheese (grated)
- 1 tbsp Corn flour
- Butter for basting
Instructions
- Clean the chicken drumsticks.
- Make an incision along the lower half of the drumsticks, taking care not to cut through the other side.
- Carefully open the flap for the filling.
- Mix white pepper, salt, ginger and garlic pastes.
- Rub evenly over the drumsticks.
- Marinate for 30 minutes.
- For the filling, mix paneer, green chillies, green coriander, cumin powder, yellow chilli powder, cashew nuts and salt together.
- Put some filling into the flap of the marinated drumstick.
- Secure with a toothpick.
- Similarly, prepare the other drumsticks and refrigerate for 15 minutes.
- For the coating, whisk the cream, cheese and cornflour into a smooth paste.
- Coat each drumstick evenly with this paste.
- Preheat oven/tandoor/grill to 180C/350F.
- Skewer the drumsticks and roast for 8-10 minutes, basting occasionally with butter.
- Remove skewers and hang for 3-4 minutes to let the excess marinade drip off.
- Roast again for 3 to 4 minutes till golden.
- Serve hot, with mint chutney and salad.
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Frequently Asked Questions
The filling keeps falling out even after I use toothpicks. What am I doing wrong?
You might be overfilling the flap or not pressing the toothpick through both sides of the cut. Use only about a tablespoon of filling per drumstick and push the toothpick in firmly so it holds the edges together. Refrigerating the stuffed drumsticks for 15 minutes also helps the filling set.
Can I make this without a tandoor or grill?
Yes, a regular oven works well. Preheat it to 180C and use the top heating element if your oven has that option. Place the drumsticks on a wire rack over a baking tray so air circulates around them. You will not get the exact smoky flavor, but the texture and taste are still very good.
How do I know when the drumsticks are fully cooked?
After the second roasting, pierce the thickest part of a drumstick with a knife. If the juices run clear and the meat is no longer pink near the bone, it is done. The coating should be golden brown, and the drumstick should feel firm when you press it gently.
Can I prepare these ahead of time?
You can marinate and stuff the drumsticks, then coat them and keep them in the fridge for up to 4 hours before roasting. Do not roast them earlier and reheat, because the coating will lose its crispness.
What can I use instead of paneer for the filling?
You can use crumbled firm tofu or even a mix of mashed boiled potatoes with a little cream. The texture will be different, but it will still work as a filling that holds its shape.
