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Put the cashew nuts in a bowl and cover with enough boiling water from the kettle to cover. Set aside for at least 2 hrs to soften. Drain the nuts, then blend until smooth in a small food processor with the lemon juice.
Mix the nut paste with the yogurt in a large bowl, and add the lemon, ginger, garlic, turmeric, chilli powder, carom seeds (if using), garam masala, cumin, black pepper, and cream.
Using a sharp knife, make 2-3 slashes on each chicken drumstick and coat them with the spiced yogurt. Cover the bowl and leave the chicken 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. Put the ghee or oil in a large roasting tin and heat it in the oven until it is really hot.
Arrange the chicken in a single layer in the roasting tin. Spoon half the marinade over the legs and return the tin to the oven.
After 15 mins, turn the legs over and spread over the remaining marinade. Put in the oven for a further 15 mins, until the chicken juices run clear when pierced with a knife.
Preheat the grill to its hottest setting and grill the chicken for 3-4 mins until browned. Transfer to a serving dish, scatter with red onion rings, and serve with lemon wedges on the side.