Clean and trim excess fat and skin from the thighs. Dry them with clean, absorbent kitchen towel. Make three to four long deep incisions.
Apply lemon juice and set aside.
Pound ginger and garlic to a paste. Hang skimmed milk yogurt for 15-20 mins to get to drain off excess water.
Roast gram flour on a non stick pan on low heat, stirring constantly. Cool and mix with hung curd, ginger-garlic paste, turmeric powder, garam masala powder, red chilli powder, salt and green chillies.
Marinate chicken drumsticks in the above mixture and refrigerate for one to two hours. Skewer marinated chicken drumsticks or and roast in a moderately hot tandoor or alternatively bake in a preheated oven at 220 for 15-20 mins.
Reduce oven temperture to 180 and further cook for 15-20 mins or till completely cooked.
Serve hot sprinkled with chaat masala and lemon juice.
