Clean and pat dry 500 grams of chicken drumsticks. Make 2-3 slits on each drumstick for better marination.
In a mixing bowl, add 200 grams of thick curd, 1 tablespoon ginger-garlic paste, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 tablespoon lemon juice, and salt to taste. Mix well to make a marinade.
Coat the chicken drumsticks with the marinade, ensuring that it enters the slits. Marinate for at least 2 hours or overnight in the refrigerator for better taste.
Preheat the oven to 200°C. Line a baking tray with aluminum foil and place a wire rack on top.
Arrange the marinated chicken drumsticks on the wire rack, leaving some space between each drumstick.
Bake the drumsticks in the preheated oven for 35-40 minutes, turning them halfway through the cooking time. Cook until the chicken is cooked through and has a golden-brown color.
Optionally, you can grill the drumsticks on a medium flame for 15-20 minutes, turning occasionally until cooked through and slightly charred.
Serve hot with mint chutney or any dip of your choice.