Chicken Drumsticks With Cashew Turmeric Kalmi Kebab Recipes

CHICKEN DRUMSTICKS WITH CASHEW & TURMERIC (KALMI KEBAB)

Chicken drumsticks with cashew & turmeric (kalmi kebab) image

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

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

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

Cashew-Chicken Kebabs image

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

Ingredients

1 1/2 cups unsalted roasted cashews, plus more, chopped, for serving
3 to 4 tablespoons red curry paste (depending on desired heat)
4 boneless, skinless chicken thighs (1 1/4 pounds total), cut into 1 1/2-inch pieces
Kosher salt
8 ounces vermicelli rice noodles, broken in half
1 English cucumber
2 large carrots, peeled
Safflower oil, for brushing
1 cup shredded iceberg lettuce
Lime wedges, for serving

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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