In a large bowl, mix 200 grams of thick curd, 2 tablespoons of ginger-garlic paste, 1 tablespoon of red chili powder, 1 tablespoon of garam masala, 1 tablespoon of kasuri methi, 1 tablespoon of lemon juice, salt to taste, and 2 tablespoons of mustard oil to prepare the marinade.
Clean and pat dry 1 kg of chicken drumsticks. Make deep slits on the drumsticks to ensure the marinade penetrates well.
Add the chicken drumsticks to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
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. Cook in the preheated oven or grill for 25-30 minutes, turning occasionally and basting with melted butter or oil until the chicken is cooked through and has a nice charred appearance.
Remove the chicken tangdi from the oven or grill and let it rest for a few minutes before serving with mint chutney and lemon wedges.