Chicken Drumsticks with Cashew and Turmeric (Kalmi Kebab) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
