Chicken drumsticks with cashew & turmeric
- Roopa Gulati
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Serves 6
Easy
Prep: 20 mins
Cook: 35 mins
plus 2 hrs soaking and at least 1 hr marinating
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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
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: Per serving
- kcal414
- fat30g
- saturates13g
- carbs6g
- sugars2g
- fibre1g
- protein29g
- salt0.4g
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Method
-
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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