In a large bowl, mix the chicken drumsticks with turmeric, salt, and lemon juice. Rub well to coat evenly and let it marinate for at least 20 minutes.

Heat 2 tablespoons of oil in a wide pan. Sear the marinated chicken on all sides until golden. Remove from the pan and set aside.

In a dry pan, roast the chana dal, urad dal, coriander seeds, fennel seeds, cumin seeds, peppercorns, and cinnamon stick over medium heat until fragrant.

Let them cool, then grind into a fine powder. Set aside.

Grind the garlic, ginger, and green chillies with a splash of water into a paste. Set aside.

Blend the onion and tomatoes together into a smooth puree. Keep aside.

Heat the remaining oil in a large pan. Add mustard seeds and let them splutter. Add a few curry leaves.

Stir in the ginger-garlic-chilli paste and saute for 1-2 minutes until the raw smell fades.

Add Kashmiri chilli powder and ground spice masala. Mix well.

Now add the onion-tomato puree, along with ¼ cup of water, and salt. Cook for about 5 minutes, stirring often, until the masala thickens and oil starts to separate.

Add the seared chicken drumsticks to the pan and mix well so they’re coated in the masala.

Pour in the coconut milk and a few more curry leaves. Mix, cover, and cook on medium heat for 10-12 minutes, until the chicken is cooked through and tender.

If the gravy feels too thin, remove the lid and cook for a few more minutes until it thickens to your liking.

Garnish with chopped coriander leaves and serve hot with rice or roti.