Chicken drumsticks with cashew and turmeric

• cashews↗75g g
• lemon↗1

  juiced, plus extra wedges for serving

• strained Greek yogurt↗150g g

  (use regular Greek yogurt if strained not found)

• ginger↗50g g

  peeled and finely grated

• garlic cloves↗8

  chopped

• ground turmeric½ tsp tsp
• Kashmiri chili powder↗1 tsp tsp
• carom seeds↗½ tsp tsp

  (ajwain – optional)

• garam masala↗1 tsp tsp
• ground cumin↗1 tsp tsp
• ground black pepper↗¾ tsp tsp
• double cream↗50ml ml
• chicken drumsticks↗12

  skinless

• clarified butter↗50g g

  or 75 ml sunflower oil

• small red onion↗1

  sliced into rings, for serving

Step-by-step instructions

1. 1

   Place the cashews in a bowl and cover with boiling water. Let them sit for at least 2 hours to soften. Drain the nuts, then blend them in a blender until smooth together with the lemon juice.

2. 2

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

3. 3

   Make 2‑3 slits in each chicken drumstick and coat them in the spiced yogurt. Cover the bowl and let marinate in the refrigerator for 1‑2 hours, or overnight if you have time.

4. 4

   Preheat the oven to 220 °C/200 °C with fan/gas 7. In a large roasting pan heat the clarified butter or oil to a very high temperature.

5. 5

   Arrange the chicken in the pan in a single layer. Pour half of the marinade over it. Return the pan to the oven.

6. 6

   After 15 minutes flip the chicken and baste with the remaining marinade. Cook for another 15 minutes until the meat juices become clear when pierced with a knife.

7. 7

   On the highest setting, roast the chicken for 3‑4 minutes until a golden crust forms. Transfer to a serving dish, sprinkle with rings of red onion and serve with lemon wedges for squeezing.