Steps
- Mix 1½ cups of plain yogurt, 2 tablespoons of neutral oil, 1½ tablespoons of lemon juice, 2 teaspoons of grated ginger, and 5 garlic cloves, minced.
- Add 1 tablespoon of garam masala, 1½ tablespoons of Kashmiri chili powder, 1 teaspoon of turmeric, 2 teaspoons of ground cumin, 2½ teaspoons of ground coriander, ½ teaspoon of cayenne, and 1 teaspoon of salt.
- Coat 1.2kg of bone-in chicken drumsticks. Cover and refrigerate for 12-24 hours. Near the end, preheat the oven to 350°F / 180°C.
- Set a wire rack over a foil-lined baking sheet. Lift the chicken from the marinade, shaking off excess; reserve the marinade.
- Bake for 20 minutes, then brush both sides with marinade. Bake for 10 minutes, baste the tops, and bake for another 10 minutes.
- Baste once more and lightly spray with oil. Increase the oven to 425°F / 220°C and bake for 10-15 minutes, until lightly charred and the thickest meat reaches 175°F / 80°C. Discard leftover marinade.