Chicken drumsticks with cashew and turmeric (Kalmi kebab)

• cashews↗75g g
• lemon↗1

  juiced, plus extra wedges for serving

• Greek yogurt↗150g strained g

  (use regular Greek yogurt if you can't find strained)

• ginger↗50g g

  peeled and finely grated

• garlic cloves↗8

  chopped

• turmeric (powder)↗½ tsp tsp
• Kashmiri chili powder↗1 tsp tsp
• cardamom½ tsp tsp

  (ajwain), optional

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

  skinless

• sunflower oil↗50g ghee or 75ml g

  ghee or 75ml

• red onion↗1 small

  sliced into rings

Step-by-step instructions

1. 1

   Place the cashews in a bowl and cover with enough hot water from the kettle to submerge them. Let sit for at least 2 hours to soften. Drain the nuts, then blend in a small food processor to a smooth paste together with the lemon juice.

2. 2

   Combine the nut paste with the yogurt in a large bowl, add lemon, ginger, garlic, turmeric, Kashmiri chili powder, cardamom (ajwain) (optional), garam masala, cumin, cracked black pepper, and cream.

3. 3

   Using a sharp knife, make 2‑3 slits in each chicken drumstick and coat them in the spiced yogurt. Cover the bowl and let the chicken 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 convection/gas 7. Place the ghee or oil in a large roasting tray and heat in the oven until very hot.

5. 5

   Arrange the chicken in a single layer in the tray. Pour half of the marinade over the drumsticks and return the tray to the oven.

6. 6

   After 15 minutes, turn the drumsticks and spread the remaining marinade. Return to the oven for another 15 minutes, until the chicken juices become clear when pierced with a knife.

7. 7

   Heat the grill to maximum temperature and grill the chicken for 3‑4 minutes until golden brown. Transfer to a serving dish, sprinkle with rings of red onion and serve with lemon wedges on the side.