Name: Chicken drumsticks with cashew & turmeric
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 75g cashew nuts -; 1 lemon, juiced, plus extra wedges to serve -; 150g strained Greek yogurt (use regular Greek-style yogurt if you can’t find strained) -; 50g ginger, peeled and finely grated -; 8 garlic cloves, crushed -; ½ tsp ground turmeric -; 1 tsp Kashmiri chilli powder -; ½ tsp carom seeds (ajwain – optional) -; 1 tsp garam masala -; 1 tsp ground cumin -; ¾ tsp cracked black peppercorns -; 50ml double cream -; 12 chicken drumsticks, skinned -; 50g ghee or 75ml sunflower oil -; 1 small red onion, cut into rings, to serve -

Chicken drumsticks with cashew & turmeric

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken drumsticks with cashew & turmeric

1. 75g cashew nuts -

2. 1 lemon, juiced, plus extra wedges to serve -

3. 150g strained Greek yogurt (use regular Greek-style yogurt if you can’t find strained) -

4. 50g ginger, peeled and finely grated -

5. 8 garlic cloves, crushed -

6. ½ tsp ground turmeric -

7. 1 tsp Kashmiri chilli powder -

8. ½ tsp carom seeds (ajwain – optional) -

9. 1 tsp garam masala -

10. 1 tsp ground cumin -

11. ¾ tsp cracked black peppercorns -

12. 50ml double cream -

13. 12 chicken drumsticks, skinned -

14. 50g ghee or 75ml sunflower oil -

15. 1 small red onion, cut into rings, to serve -

How to cook deliciously - Chicken drumsticks with cashew & turmeric

1. Stage

Put the cashew nuts in a bowl and cover with boiling water. Set aside for at least 2 hrs to soften. Drain the nuts, then blend until smooth in a food processor with the lemon juice.

2. Stage

Mix the cashew nut paste with the yogurt, ginger, garlic, spices and cream in a large bowl.

3. Stage

Make 2-3 slashes on each chicken drumstick and coat with the spiced yogurt. Cover the bowl and leave to marinate in the fridge for 1-2 hrs, or overnight if you have the time.

4. Stage

Heat the oven to 220C/200C fan/gas 7. In a large roasting tin, heat the ghee or oil until very hot.

5. Stage

Arrange the chicken in the tin in a single layer. Spoon over half the marinade. Return the tin to the oven.

6. Stage

After 15 mins, turn the chicken over and spread with the remaining marinade. Cook for a further 15 mins, until the chicken juices run clear when pierced with a knife.

7. Stage

On the hottest setting, grill the chicken for 3-4 mins until browned. Transfer to a serving dish, scatter with the red onion rings, and serve alongside the lemon wedges for squeezing over.