Clean and pat dry 1 kg of chicken drumsticks. Make deep slits on the drumsticks to allow the marinade to penetrate well.
In a large mixing bowl, combine 200 grams of thick curd, 2 tablespoons of ginger-garlic paste, 1 tablespoon of red chili powder, 1 tablespoon of garam masala powder, 1 tablespoon of coriander powder, 1 tablespoon of cumin powder, 1 tablespoon of chaat masala, 1 tablespoon of kasuri methi, juice of 1 lemon, and salt to taste. Mix well to form a smooth marinade.
Add the chicken drumsticks to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight for better flavor.
Preheat your oven or grill to 200°C. Skewer the marinated chicken drumsticks onto metal skewers or wooden skewers soaked in water.
Place the skewered chicken drumsticks on a baking tray lined with aluminum foil. Brush the drumsticks with melted butter or oil.
Grill the chicken drumsticks for 25-30 minutes, turning occasionally and basting with more butter or oil, until they are cooked through and have a nice charred appearance.
Remove the chicken tangdi kebabs from the oven or grill, and let them rest for a few minutes before serving with mint chutney and lemon wedges.