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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
