Easy aloo chaat
Enjoy this moreish potato-based side dish to accompany an Indian feast. Scatter colourful coriander leaves and pomegranate seeds to serve
Chicken drumsticks with cashew & turmeric
- Preparation and cooking time
- Prep:
- Cook:
- plus 2 hrs soaking and at least 1 hr marinating
- Easy
- Serves 6
Skip to ingredients
- 75g cashew nuts
- 1 lemonjuiced, plus extra wedges to serve
- 150g strained Greek yogurt(use regular Greek-style yogurt if you can’t find strained)
- 50g gingerpeeled and finely grated
- 8 garlic clovescrushed
- ½ tsp ground turmeric
- 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 drumsticksskinned
- 50g gheeor 75ml sunflower oil
- 1 small red onioncut into rings, to serve
Nutrition: Per serving
- kcal414
- fat30g
- saturates13g
- carbs6g
- sugars2g
- fibre1g
- protein29g
- salt0.4g
Method
step 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.
step 2
Mix the cashew nut paste with the yogurt, ginger, garlic, spices and cream in a large bowl.
step 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.
step 4
Heat the oven to 220C/200C fan/gas 7. In a large roasting tin, heat the ghee or oil until very hot.
step 5
Arrange the chicken in the tin in a single layer. Spoon over half the marinade. Return the tin to the oven.
step 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.
step 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.
