Step 1: Prepare Chicken Drumsticks

Take 1.5 kg (approx. 10 large pieces) chicken drumsticks. Make deep, close cuts on each drumstick: 4 cuts on the top fleshy part and 2 cuts on the bottom part, using a sharp knife.

Step 2: Marinate the Chicken

In a bowl with the cut chicken, add 1/2 cup whisked yogurt, 1 tbsp ginger-garlic paste, 2-3 tbsp lemon juice, 1 tbsp crushed red chili, 1 tsp black pepper powder, 1 tsp dry coriander powder, 1 tsp crushed cumin, 1 tsp salt, 1 tbsp crushed kasuri methi, 1 tsp oregano, and 1/2 tsp homemade garam masala. Rub all the spices and yogurt thoroughly into the chicken, ensuring the marinade gets into the cuts. Massage for 2-3 minutes. Cover and marinate for at least 1 hour, or preferably overnight for best results. The video shows marinating for 2 hours.

Step 3: Pan-Fry the Chicken

Heat 1/3 cup oil in a pan over medium-high flame. Once hot, place the marinated chicken drumsticks in the pan. Fry each side for 1 to 1.5 minutes until grill marks appear and a firm coating forms on the chicken. This prevents the chicken from breaking later.

Step 4: Cook Chicken Until Tender

After frying, add any remaining marinade from the plate into the pan with the chicken. Cover the pan and cook on a medium-low flame for approximately 4-5 minutes, or until the chicken is tender and fully cooked. Ensure the extra water from the marinade dries up, leaving the masala coated on the chicken.

Step 5: Prepare Cheesy Sauce

While the chicken is cooking, prepare the cheesy sauce. In a bowl, combine 1 cup grated pizza cheese (mozzarella/cheddar mix), 100g fresh cream, 1/3 cup cashew powder, 1 tsp crushed red chili, 1/4 tsp salt, 2-3 tbsp fresh chopped coriander, and 1/2 tsp oregano. Mix all ingredients thoroughly until well combined.

Step 6: Smoke the Chicken

Once the chicken is cooked and the excess water has dried, create a small space in the center of the pan. Place a small piece of foil paper in the space, add a hot coal, and drop a few drops of oil on the coal to create smoke. Immediately cover the pan and let it smoke for at least 1 minute to infuse a smoky flavor into the chicken. Remove the coal and let the chicken cool slightly.

Step 7: Wrap Chicken in Foil with Cheesy Sauce

Take a piece of aluminum foil, slightly larger than a chicken drumstick. Place a spoonful of the cheesy sauce in the center of the foil. Place one cooked chicken drumstick on top of the sauce. Add another spoonful of cheesy sauce on top of the chicken. Sprinkle with a little crushed red chili, oregano, and fresh chopped coriander. Carefully fold the foil over the chicken, rolling it tightly to form a 'candy' shape. Ensure all sides are completely sealed so no cheese leaks out during cooking. Repeat for all drumsticks.

Step 8: Final Cooking (Melt Cheese)

Heat a pan (or use the same pan) over medium-low to low flame. Place the foil-wrapped chicken pieces in the hot pan. Cover the pan and cook for approximately 5 minutes, or until the cheese inside is fully melted. The chicken is already cooked, so this step is just to melt the cheese and warm everything through. Alternatively, you can use a grill or oven for this step.

Step 9: Serve

Carefully remove the foil-wrapped chicken from the pan. Serve hot. Unroll the foil to reveal the creamy, cheesy, and juicy chicken. Enjoy!

• Marinate the chicken overnight for the best flavor and tenderness.

• Ensure the foil is tightly sealed around the chicken to prevent the cheese from leaking out and to steam the chicken effectively.

• Adjust spice levels according to your preference.

• Use processed cheese if pizza cheese is not available.

• Chicken breast or thigh pieces can be used instead of drumsticks, adjusting cooking time as needed.