Clean and wash the chicken drumsticks and make deep slits on them.

In a bowl, mix yogurt, ginger garlic paste, cumin powder, coriander powder, turmeric powder, garam masala powder, red chili powder, salt, and oil to make a marinade.

Coat the chicken drumsticks with the marinade, making sure to get the marinade in the slits.

Cover and refrigerate for at least 2 hours or overnight for best results.

Preheat the oven to 375°F (190°C) and line a baking tray with aluminum foil.

Arrange the chicken drumsticks on the baking tray and bake for 20-25 minutes or until the chicken is cooked through.

Turn the chicken drumsticks over halfway through cooking to ensure even browning.

Once the chicken is cooked, remove it from the oven and garnish with lemon wedges and chopped coriander.

Serve hot with mint chutney and onion rings.