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.