Clean and wash 500 grams of chicken drumsticks. Make deep slits on the drumsticks to allow the marinade to penetrate well.
In a mixing bowl, add 200 grams of thick yogurt, 2 tablespoons of ginger-garlic paste, 1 tablespoon of lemon juice, 1 teaspoon of red chili powder, 1 teaspoon of garam masala, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1/2 teaspoon of turmeric powder, and salt to taste. Mix well to make a smooth marinade.
Coat the chicken drumsticks with the marinade, ensuring that it enters the slits. Cover and refrigerate for at least 2 hours, preferably overnight for better flavor absorption.
Preheat your oven or grill to 200°C. Skewer the marinated chicken drumsticks and place them on a greased baking tray or grill rack.
Cook the chicken drumsticks for 25-30 minutes, turning them occasionally and basting with melted butter or oil, until they are cooked through and have a nice golden-brown color.
Serve the Kalmi Kebab hot with mint chutney and onion rings.