Chicken Drumsticks with Cashew and Turmeric (Kalmi Kebab) Recipe

Introduction

These chicken drumsticks with cashew and turmeric, also known as kalmi kebab, offer a wonderfully rich and fragrant flavor. The creamy, spiced yogurt marinade tenderizes the chicken while infusing it with vibrant Indian spices. Perfect for a flavorful dinner that feels special but is easy to prepare.

Ingredients

• 75g cashew nuts
• 1 lemon, juiced, plus extra wedges to serve
• 150g strained Greek yogurt (use regular Greek yogurt if you can’t find strained)
• 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 the nuts with the lemon juice until smooth in a small food processor.
2. Step 2: In a large bowl, mix the cashew paste with the strained yogurt. Add the lemon juice, grated ginger, crushed garlic, turmeric powder, Kashmiri chilli powder, carom seeds (if using), garam masala, ground cumin, cracked black peppercorns, and double cream. Stir to combine thoroughly.
3. Step 3: Using a sharp knife, make 2-3 slashes on each chicken drumstick. Coat the drumsticks evenly with the spiced yogurt marinade. Cover the bowl and refrigerate for 1-2 hours, or overnight for deeper flavor.
4. Step 4: Preheat 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 oven until very hot.
5. Step 5: Arrange the marinated chicken drumsticks in a single layer in the hot roasting tin. Spoon half of the remaining marinade over the legs and return to the oven.
6. Step 6: After 15 minutes, turn the drumsticks over and spread the remaining marinade on top. Roast for another 15 minutes until the chicken juices run clear when pierced.
7. Step 7: Preheat the grill to its highest setting. Grill the chicken for 3-4 minutes until the skin is browned and slightly charred.
8. Step 8: Transfer the chicken to a serving dish and scatter with red onion rings. Serve immediately with lemon wedges on the side.

Tips & Variations

• Carom seeds (ajwain) add a unique thyme-like flavor but can be omitted if unavailable.
• Use regular Greek yogurt if strained yogurt is not available; you can strain it yourself by hanging it in a muslin cloth for 2-3 hours to remove excess whey.
• For a smoky touch, finish the chicken over a charcoal grill instead of under the oven grill.
• Marinate the chicken overnight for the most tender and flavorful results.

Storage

Store any leftover chicken in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 180°C until warmed through to keep it moist. Avoid microwaving to prevent drying out the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken instead of drumsticks?

Yes, chicken thighs or breasts can be used. Adjust the cooking time accordingly—thighs take similar time, while breasts will cook faster and can dry out if overcooked.

What if I don’t have ghee or sunflower oil?

You can substitute with any neutral oil such as vegetable or canola oil. Ghee adds a rich flavor, but any cooking oil suitable for high heat will work fine.

Chicken Drumsticks with Cashew and Turmeric (Kalmi Kebab) Recipe

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★★★★★

4.6 from 72 reviews

This vibrant recipe for Chicken Drumsticks with Cashew & Turmeric, also known as Kalmi Kebab, features tender chicken marinated in a rich blend of cashew paste, strained Greek yogurt, aromatic spices, and creamy double cream. The drumsticks are roasted to perfection and finished under a hot grill for a beautiful golden-brown crust, making it an irresistible and flavorful dish inspired by South Asian cuisine.

• Author: Bella
• Prep Time: 15 minutes (plus 2 hours soaking cashews and 1-2 hours marinating)
• Cook Time: 35 minutes (30 minutes roasting + 3-4 minutes grilling)
• Total Time: 3 hours 50 minutes (including soaking and marinating time)
• Yield: Serves 6
• Category: Main Course
• Method: Roasting
• Cuisine: South Asian, Indian

Ingredients

Scale 1x2x3x

Nut 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 & Cooking

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

Instructions

1. Soften cashew nuts and prepare paste: Place the cashew nuts in a bowl and cover them with boiling water. Set aside for at least 2 hours to soften thoroughly. Drain and blend the nuts with the lemon juice in a small food processor until smooth, creating a creamy nut paste.
2. Make the marinade: In a large bowl, combine the cashew nut paste with strained Greek yogurt. Add grated ginger, crushed garlic, turmeric powder, Kashmiri chilli powder, carom seeds if using, garam masala, ground cumin, cracked black peppercorns, and double cream. Mix thoroughly to form a fragrant, spiced marinade.
3. Marinate the chicken: Using a sharp knife, make 2-3 slashes on each skinned chicken drumstick to help the marinade penetrate. Coat each drumstick evenly with the marinade, place in the bowl, cover, and refrigerate for 1-2 hours or overnight for deeper flavor.
4. Preheat oven and heat fat: Preheat the oven to 220°C (200°C fan or gas mark 7). Place ghee or sunflower oil in a large roasting tin and heat it in the oven until very hot to ensure a good sear for the chicken.
5. Roast the chicken drumsticks: Arrange the marinated chicken drumsticks in a single layer in the hot roasting tin. Spoon half of the marinade over the drumsticks and roast for 15 minutes.
6. Flip and continue roasting: Turn the drumsticks over carefully, spoon the remaining marinade over them, and return the tin to the oven for an additional 15 minutes. The chicken should be cooked through, and the juices should run clear when pierced.
7. Finish under the grill: Preheat the grill to its highest setting. Grill the chicken for 3-4 minutes until the skin is browned and slightly crisped for enhanced flavor and texture.
8. Serve: Transfer the drumsticks to a serving dish, scatter with fresh red onion rings, and provide lemon wedges on the side to squeeze over the chicken before eating.

Notes

• Carom seeds (ajwain) provide a unique thyme-like flavor but are optional; omit if unavailable.
• Strained yogurt is thicker and creamier than regular yogurt and improves marinade texture; you can make it by hanging full-fat Greek yogurt in a muslin cloth for 2-3 hours.
• Marinating overnight enhances the depth of flavors.
• Use ghee for a more authentic aromatic flavor or sunflower oil for a neutral taste.
• Adjust Kashmiri chilli powder to control spiciness according to preference.

Keywords: Chicken drumsticks, Kalmi Kebab, cashew nut marinade, turmeric chicken, Indian chicken recipe, roasted chicken, spicy chicken drumsticks