Chicken drumsticks with cashew & turmeric recipe | Good Food

Chicken drumsticks with cashew & turmeric

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

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.