Chicken Drumsticks With Cashew Turmeric Kalmi Kebab Recipes
CHICKEN DRUMSTICKS WITH CASHEW & TURMERIC (KALMI KEBAB)
Make this North Indian favourite: chicken legs marinated in garlicky yogurt, cream and cashew nut paste and spiced with turmeric and ginger
Provided by Roopa Gulati
Categories Dinner
Time 55m
Number Of Ingredients 15
Steps:
- Put the cashew nuts in a bowl and cover with enough boiling water from the kettle to cover. Set aside for at least 2 hrs to soften. Drain the nuts, then blend until smooth in a small food processor with the lemon juice.
- Mix the nut paste with the yogurt in a large bowl, and add the lemon, ginger, garlic, turmeric, chilli powder, carom seeds (if using), garam masala, cumin, black pepper, and cream.
- Using a sharp knife, make 2-3 slashes on each chicken drumstick and coat them with the spiced yogurt. Cover the bowl and leave the chicken to marinate in the fridge for 1-2 hrs, or overnight if you have the time.
- Heat the oven to 220C/200C fan/gas 7. Put the ghee or oil in a large roasting tin and heat it in the oven until it is really hot.
- Arrange the chicken in a single layer in the roasting tin. Spoon half the marinade over the legs and return the tin to the oven.
- After 15 mins, turn the legs over and spread over the remaining marinade. Put in the oven for a further 15 mins, until the chicken juices run clear when pierced with a knife.
- Preheat the grill to its hottest setting and grill the chicken for 3-4 mins until browned. Transfer to a serving dish, scatter with red onion rings, and serve with lemon wedges on the side.
Nutrition Facts : Calories 414 calories, Fat 30 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 0.41 milligram of sodium
CASHEW-CHICKEN KEBABS
To make the sauce for these Thai-inspired kebabs, simply pulse cashews and curry paste together with water. Consider using other nuts, too, like peanuts or almonds for future dinners.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Soak eight 8-inch wooden skewers in water 15 minutes. In a food processor, pulse cashews with curry paste and 3/4 cup water until smooth. Combine 1 cup of cashew mixture with 1/3 cup water. Toss chicken with remaining mixture; lightly season with salt. Meanwhile, bring a large pot of water to a boil. Cook noodles until just tender, about 2 minutes; drain. Rinse with cold water; drain well.
- With a vegetable peeler or mandoline, shave cucumber and carrots into wide, paper-thin ribbons. Heat a grill or grill pan to medium-high; lightly brush with oil. Thread chicken onto skewers; grill, in batches if needed, 6 to 8 minutes per side, transferring to a plate as done. Serve, with noodles, lettuce, cucumber, carrots, cashew sauce, chopped cashews, and lime wedges.
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