Step 1: Prepare the Creamy Sauce

In a bowl, combine grated cheese, red chilli flakes, elaichi powder, mixed herbs, fresh cream, and salt. Mix well until a smooth, creamy sauce is formed. Taste and adjust salt as needed, keeping in mind the cheese is already salty.

Step 2: Marinate the Chicken Drumsticks

Make a few cuts on each chicken drumstick to allow the marinade to penetrate deeply. In a separate bowl, add the chicken drumsticks, ginger garlic green chilli paste, salt, black pepper, mixed herbs, whole zeera, garam masala powder, kasoori methi, and dahi. Mix thoroughly, ensuring each drumstick is well coated. Marinate for at least 1 hour, or preferably overnight in the refrigerator for best results.

Step 3: Pan-Cook the Chicken

Heat a pan and add the marinated chicken drumsticks. Add a small amount of water (from the marination bowl) to the pan, just enough to help cook the chicken. Cover the pan and cook until all the water evaporates and the chicken becomes dry and cooked through, approximately 10-15 minutes. Do not overcook at this stage.

Step 4: Roast the Chicken on Gas

Place a grill rack over a gas burner. Carefully place the cooked chicken drumsticks on the grill. Roast each drumstick over the flame, turning frequently, until light char marks appear on all sides. This step adds a smoky, tandoori flavor. Be careful not to burn the chicken.

Step 5: Assemble and Wrap in Foil

Take a large piece of aluminum foil. Place one roasted chicken drumstick in the center. Generously spoon the prepared creamy cheese sauce over the drumstick. Garnish with fresh coriander leaves (or red chilli flakes if preferred for extra spice). Carefully wrap the foil around the drumstick to create a sealed parcel.

Step 6: Heat Before Serving

Just before serving, place the foil-wrapped chicken parcel back on the grill rack over the gas burner. Heat for 3-5 minutes, continuously rotating the parcel to ensure even heating and to prevent burning the foil or chicken. This step warms the sauce and infuses the flavors.

Step 7: Serve Creamy Malai Tangdi

Carefully unwrap the foil parcel and serve the hot, creamy malai tangdi. Enjoy this simple yet delicious dish!

• Add salt carefully to the creamy sauce as cheese already contains salt.

• Marinate the chicken drumsticks for at least 1 hour, or overnight for best flavor absorption.

• Do not over-roast the chicken on the gas; just aim for light char marks.

• When heating the foil-wrapped chicken, rotate it frequently to prevent burning the foil or chicken.