Chicken Drumsticks with Cashew & Turmeric (Kalmi Kebab) Recipe

Introduction

Chicken drumsticks with cashew and turmeric bring a vibrant twist to classic kebabs. Marinated in a creamy spiced yogurt sauce and grilled to perfection, this dish is full of rich flavors and tender texture. It’s perfect for a flavorful weeknight dinner or a special gathering.

Ingredients

• 75g cashew nuts
• 1 lemon, juiced, plus extra wedges to serve
• 150g strained Greek yogurt (or regular Greek yogurt if strained is unavailable)
• 50g ginger, peeled and finely grated
• 8 garlic cloves, crushed
• ½ tsp turmeric powder
• 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

Instructions

1. Step 1: Place the cashew nuts in a bowl and cover with boiling water. Let them soak for at least 2 hours to soften. Drain and blend with the lemon juice until smooth.
2. Step 2: In a large bowl, mix the cashew paste with yogurt. Add lemon juice, ginger, garlic, turmeric, chilli powder, carom seeds (if using), garam masala, cumin, black pepper, and double cream. Stir to combine thoroughly.
3. Step 3: Make 2-3 slashes on each chicken drumstick with a sharp knife. Coat them evenly with the marinade. Cover and refrigerate for 1-2 hours, or overnight for deeper flavor.
4. Step 4: Preheat the oven to 220°C (200°C fan) or gas mark 7. Place ghee or oil in a large roasting tin and heat it in the oven until very hot.
5. Step 5: Arrange the chicken drumsticks in a single layer in the hot roasting tin. Spoon half of the marinade over them. Roast for 15 minutes, then turn the drumsticks and spread the remaining marinade over them. Roast for another 15 minutes until the juices run clear.
6. Step 6: Preheat the grill to the highest setting. Grill the chicken for 3-4 minutes until browned and slightly charred.
7. Step 7: Transfer to a serving dish, scatter with red onion rings, and serve with lemon wedges on the side.

Tips & Variations

• Carom seeds (ajwain) add a thyme-like note and can be omitted if unavailable without major flavor loss.
• If you cannot find strained yogurt, make your own by hanging full-fat Greek yogurt in a muslin or cheesecloth for 2-3 hours to remove excess whey.
• For a smoky flavor, finish the drumsticks briefly over a charcoal grill instead of using a hot oven or grill.
• Serve with naan bread or steamed rice to soak up the rich marinade.

Storage

Store any leftover cooked chicken in an airtight container in the refrigerator for up to 2 days. Reheat gently in an oven or stovetop to keep the chicken moist, avoiding the microwave if possible to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other parts of the chicken for this recipe?

Yes, chicken thighs or breasts can be used instead of drumsticks. Adjust cooking times accordingly to ensure the meat is fully cooked and tender.

What can I substitute for ghee if I don’t have it?

Sunflower oil or any neutral cooking oil works well as a substitute for ghee in this recipe, providing sufficient fat for roasting and flavor.

Chicken Drumsticks with Cashew & Turmeric (Kalmi Kebab) Recipe

---

★★★★★

4.6 from 146 reviews

• Author: Luna
• Total Time: 3 hours 55 minutes (including soaking and marinating times)
• Yield: Serves 6

Pin Recipe

Print Recipe

Description

This vibrant Chicken Drumsticks with Cashew & Turmeric (Kalmi Kebab) recipe features tender chicken marinated in a creamy, spiced yogurt and cashew paste blend. Infused with aromatic Indian spices like turmeric, garam masala, and Kashmiri chili, these drumsticks are roasted to perfection and finished under a high grill for a beautifully browned, flavorful dish. Perfect for a hearty meal with a tangy twist from fresh lemon and a touch of creaminess from strained Greek yogurt and double cream.

---

Ingredients

Scale 1x2x3x

Cashew Paste

• 75g cashew nuts
• 1 lemon, juiced, plus extra wedges to serve

Marinade

• 150g strained Greek yogurt (or regular Greek yogurt)
• 50g ginger, peeled and finely grated
• 8 garlic cloves, crushed
• ½ tsp turmeric powder
• 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

Chicken and Cooking

• 12 chicken drumsticks, skinned
• 50g ghee or 75ml sunflower oil
• 1 small red onion, cut into rings

---

Instructions

1. Soften and blend cashews: Place the cashew nuts in a bowl and cover with boiling water. Let them soak for at least 2 hours until softened, then drain and blend with the lemon juice in a small food processor until smooth.
2. Prepare the marinade: In a large bowl, mix the cashew paste with strained Greek yogurt. Add the lemon juice, grated ginger, crushed garlic, turmeric powder, Kashmiri chilli powder, optional carom seeds, garam masala, ground cumin, cracked black peppercorns, and double cream. Stir well to combine into a smooth marinade.
3. Marinate the chicken: Make 2-3 slashes on each chicken drumstick using a sharp knife. Coat the drumsticks thoroughly with the marinade. Cover the bowl and refrigerate the chicken for 1-2 hours, or overnight if possible, to allow flavors to develop.
4. Preheat the oven and roasting fat: Set the oven to 220°C (200°C fan)/Gas mark 7. Place the ghee or sunflower oil in a large roasting tin and heat it in the hot oven until it is very hot.
5. Roast the chicken: Arrange the marinated chicken drumsticks in a single layer in the hot roasting tin. Spoon half of the remaining marinade over the legs. Roast in the oven for 15 minutes.
6. Turn and baste: After 15 minutes, turn the drumsticks over and spoon over the remaining marinade. Return to the oven and roast for another 15 minutes, or until the chicken juices run clear when pierced with a knife.
7. Finish under the grill: Preheat the grill to its highest setting. Grill the chicken for 3-4 minutes until the skin is nicely browned and slightly charred for extra flavor.
8. Serve: Transfer the cooked drumsticks to a serving dish, scatter with red onion rings, and serve with lemon wedges on the side.

Notes

• Carom seeds (ajwain) add a thyme-like astringent flavor and can be omitted if unavailable.
• Strained yogurt is thicker and creamier than regular yogurt, making it ideal for marinades. You can strain full-fat Greek yogurt at home using a muslin cloth for 2-3 hours.
• Marinating overnight enhances flavor and tenderness but 1-2 hours is sufficient if short on time.
• If you prefer a less oily dish, you can substitute ghee/oil with a cooking spray or use less oil in the roasting tin.
• This recipe works well with other cuts like chicken thighs or whole legs, adjusting cooking times accordingly.

• Prep Time: 20 minutes (plus 2 hours soaking and 1-2 hours marinating)
• Cook Time: 35 minutes (30 minutes roasting + 4 minutes grilling)
• Category: Main Course
• Method: Baking
• Cuisine: Indian

Keywords: chicken drumsticks, kalmi kebab, cashew, turmeric, Indian chicken recipe, spiced chicken, yogurt marinade, garam masala, roasted chicken