Wash and clean chicken drumstick with kitchen towels. Prepare buttermilk brine solution. To make buttermilk, add 2 tablespoon curd/ yogurt to a bowl, whisk it. Then add 1 cup water and ¼ tsp salt and add chicken to the butter milk brine solution.

Cover the chicken brine bowl with silver foil and place it in refrigerator for 1 hour.

Take out the chicken, drain it completely. Make slits in chicken pieces twice or thrice. Add kashmiri red chili powder, turmeric powder, cumin powder, garam masala or tandoori masala, ginger garlic paste, fresh lemon juice and salt as required.

Rub the drumsticks with the marinade for 4 to 5 minutes or till the mixture coats completely. Set this aside for 30 minutes. Then add olive oil and massage it once again.

Place a small frying pan over medium heat.

Add ghee, once ghee becomes warm, add chickpeas (besan) and fry it on low heat till it becomes golden in colour.

Remove from heat.

In the marinated chicken, add yogurt, mint sauce, fried chickpeas flour. Give chicken 5 minutes massage and let it rest on counter for 40 to 50 minutes.

Preheat oven for 30 minutes on 250 degree Celsius.

After the chicken is fully marinated, arrange the drumsticks on oven pan, lined with aluminium foil.

Before placing chicken in oven, turn down the temperature to 200 degree Celsius and put chicken in oven, bake for 35 to 40 minutes.

In between change the sides to cook it evenly.