Clean fat and skin from Chicken Drumstick (4). Dry them with a clean kitchen towel. Make four long deep incisions on the chicken.
In a bowl, add Lemon Juice (1/2 tablespoon), Yogurt (1/2 cup), Ginger Garlic Paste (1/2 tablespoon), Garam Masala (1/2 teaspoon), Red Chili Powder (1/2 teaspoon) and Salt (to taste). Marinate chicken drumsticks and refrigerate for 1-2 hours.
Roast Chickpea Flour (1 tablespoon) in a pan on low flame for two to three minutes stirring twice in between.
After 2 hours marination, add toasted chickpea flour and Tandoori Masala Mix (1 tablespoon) and mix well.
Preheat the oven to 430 degrees F (220 degrees C ). Line a baking tray with oil.
Arrange the chicken in the tray and put them in oven for 15 minutes. Take it out and brush with some Oil (to taste). Bake again for 15 minutes. Reduce the oven temp to 355 degrees F (180 degrees C). Now flip over and bake it for 15 minutes. Take it out and brush with some oil, bake again for 15 minutes.
Serve with Lemon (1) and a sprinkle of Poultry Seasoning (to taste). Onion salad & Green coriander chutney are great side accompaniment. Cover the end of the drumstick with foil for easy handling.