2 1/2 tbsp each of garam masala, chilli powder, dhania jeera powder, chicken masala (powder).
Salt to taste.
To reduce or increase the spiceness of the dish, decrease or increase the ingredients accordingly.
In a meium hot pan, roast all the ingredients (masalas) till there is a blend of the masalas resulting in a brown colour. Also a very mild fragrance is given off. After that, switchof the gas and let the contents cool.
Now apply it on the drumsticks, which have to be washed and slitted. Set aside for minimum 3-4 hours. For better taste, set aside for longer. Then fry in a pan with little oil, till dark brown or till chicken is fork cooked.
Garnish with lemon rings and onion slices. Serve hot.