Ingredients:

4 drumsticks of chicken (Tangdi)

100 ml of hung yoghurt (Greek yoghurt works well)

Ginger-garlic paste, two tablespoons

1 teaspoon of red pepper flakes

1 teaspoon dried coriander

Garam masala powder, 1 teaspoon

2 tablespoons lemon juice, 1 teaspoon salt

1 teaspoon of oil

Chaat Masala to be drizzled

For serving, use lemon wedges and onion rings.

Instructions:

1) The chicken drumsticks should be washed, cleaned, and dried.

2) Each drumstick should have a few deep cuts made with a sharp knife.

3) Mix the hung yoghurt, ginger, garlic paste, red chilli powder, coriander, garam masala, cumin, salt, lemon juice, and oil in a sizable bowl.

4) Make sure the chicken drumsticks are thoroughly coated before adding them to the marinade. The chicken should marinade for at least two hours or overnight in the refrigerator. Cover the bowl with  cling film.

5) Set the oven's temperature to 375°F (190°C). Use parchment paper to line a baking sheet.

6) The chicken should be taken out of the marinade and put on the prepared baking sheet. Save the marinade that is left over.

7) The chicken drumsticks should be baked for 25 to 30 minutes, or until the skin is crisp and golden and the meat is cooked through.

8 ) After taking the chicken out of the oven, brush it with the remaining marinade.

9 ) Chicken drumsticks should be covered in chaat masala and served hot with onion rings and lemon wedges.

Enjoy your mouthwatering Chicken Tangdi Kebab.