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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.
Mix the cashew nut paste with the yogurt, ginger, garlic, spices and cream in a large bowl.
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.
Heat the oven to 220C/200C fan/gas 7. In a large roasting tin, heat the ghee or oil until very hot.
Arrange the chicken in the tin in a single layer. Spoon over half the marinade. Return the tin to the oven.
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.
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.