Wash the chicken drums thoroughly with cold water and pat them dry using a kitchen towel. Using a sharp knife, make deep slits on the surface of the chicken to allow the marinade to penetrate deeply into the meat.

Combine ginger garlic paste, thick curd, black pepper powder, lemon juice, and salt in a large mixing bowl. Mix well to form a smooth paste.

Add the chicken drums to the marinade paste and mix thoroughly. Cover the mixing bowl with a cling film or a plate and refrigerate for at least 30 minutes, ideally overnight, to allow the flavours to develop.

In a large heavy-bottomed flat pan, heat the oil over medium heat.

Add bay leaves, black peppercorn, and chopped green chillies and fry for 30 seconds until fragrant. Add chopped ginger and garlic and stir-fry golden brown.

Turn up the heat to high and add the marinated chicken to the pan. Stir well to coat the chicken drums with the spices. Cook for 3-4 minutes, occasionally stirring until the chicken lightens its colour.

Reduce the heat to medium-low and cover the pan with a lid. Allow the chicken to cook for approximately 15-20 minutes until tender. Stir the chicken occasionally to ensure it cooks evenly and does not stick to the bottom of the pan.

Once the chicken is tender, remove the lid and let any excess liquid evaporate. Turn off the heat, sprinkle freshly ground black pepper over the chicken, and garnish with freshly chopped coriander.

Serve hot with some lemon wedges and enjoy chicken drumsticks with your favourite sides, like a salad or rice pilaf, for a complete meal.