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 3 teaspoons 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.
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.
