Chicken drumsticks with cashew & turmeric

Enjoy these spiced chicken drumsticks with turmeric and cashews. They're ideal as part of an Indian feast to celebrate Diwali, the Hindu Festival of Light

Ingredients

• 75 g cashew nuts
• 1 lemon, juiced, plus extra wedges to serve
• 150 g strained Greek yogurt (use regular Greek-style yogurt if you can’t find strained)
• 50 g ginger, peeled and finely grated
• 8 garlic cloves, crushed
• 0.5 tsp ground turmeric
• 1 tsp Kashmiri chilli powder
• 0.5 tsp carom seeds (ajwain – optional)
• 1 tsp garam masala
• 1 tsp ground cumin
• 0.75 tsp cracked black peppercorns
• 50 ml double cream
• 12 chicken drumsticks, skinned
• 50 g ghee or 75ml sunflower oil
• 1 small red onion, cut into rings, to serve

Steps

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.
2. Mix the cashew nut paste with the yogurt, ginger, garlic, spices and cream in a large bowl.
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.
4. Heat the oven to 220C/200C fan/gas 7. In a large roasting tin, heat the ghee or oil until very hot.
5. Arrange the chicken in the tin in a single layer. Spoon over half the marinade. Return the tin to the oven.
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.
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.