• Make 3-4 slits across each drumstick (If using chicken legs, make 5 to 6 slits on each side). Whisk together yogurt, ginger, garlic, lemon juice, red chili powder, turmeric, garam masala, and salt to make the marinade. Apply evenly to the chicken pieces and let them marinate in the refrigerator for at least 5-6 hours or up to 24 hours.

Oven

• Preheat the oven to 400 ℉. Take the chicken out of the refrigerator 30 minutes before cooking. Baste the chicken with some cooking oil and arrange it on the baking tray
• Chicken Drumsticks: Bake for 15 minutes. Broil (Hi) for 5 minutes to get some char marks.

  Chicken Legs: Bake for 15 minutes. Then turn over the pieces, brush over some extra marinade (if there is any leftover), and spray with oil. Bake for an additional 10 minutes. Turn the legs over, spray with oil, and broil (Hi) for 5 minutes to get some char marks.

Grill

• Preheat the grill to 400 to 450 F. Take the chicken out of the refrigerator 30 minutes prior to grilling. Baste the chicken with cooking oil and arrange it the outdoor grill.
• Chicken Drumsticks: Grill for 20 mins or until the juices run clear.

  Chicken Legs: Grill for 30 minutes, turning halfway through.

Serving

• Serve with fresh lemon wedges, sliced red onion, and green chutney.