Mark cuts on chicken drumsticks, marinate with salt to taste, 1 tbsp chili powder, 2 tbsp ginger garlic paste and 3 tbsp lemon juice. Keep aside for 10 – 15 minutes. In a bowl put together 125 gm yogurt, 2 tbsp fresh cream, 25 gm almond powder, 2 tbsp corn flour, 2 tbsp flour, 2 tbsp chopped coriander leaves, 1 tsp dry fenugreek leaves, salt to taste, 3 tbsp melted butter, ½ tsp black pepper powder and ½ tsp white pepper. Mix well to make thick batter. Dip each drumstick in prepared batter and put in an oven proof tray.Now bake in a preheated oven on 200 degrees for 10 – 12 minutes.Remove from oven, sprinkle with 2 tbsp lemon juice and a little chaat Masala.