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Chicken drumsticks with cashew & turmeric

Chicken drumsticks with cashew & turmeric

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 2 hrs soaking and at least 1 hr marinating
  • Easy
  • Serves 6

Enjoy these spiced chicken drumsticks with turmeric and cashews. They're ideal as part of an Indian feast to celebrate Diwali, the Hindu Festival of Light

  • Gluten-free
Nutrition: Per serving


  • 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


  • STEP 1

    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.

  • STEP 2

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

  • STEP 3

    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.

  • STEP 4

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

  • STEP 5

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

  • STEP 6

    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.

  • STEP 7

    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.

Recipe from Good Food magazine, October 2022

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