Wash, pat dry and make 4-5 deep slits into the chicken drumsticks.

In a large mixing bowl, combine the white vinegar, salt and ginger garlic paste. Rub the mixture all over the chicken drumsticks and set aside for 15 minutes.

In a mixing bowl, whisk together the yogurt, salt, coriander powder, cumin powder, black pepper, green cardamom powder, carom seeds, cinnamon powder, red chilli powder, white pepper and kashmiri red chilli powder.

Coat the vinegar-coated chicken drumsticks with a 3 tbsp yogurt mixture, ensuring each drumstick is well coated. Cover and refrigerate for at least 2 hours. Reserve the remaining yogurt mixture for later use.

Heat a skillet/pan over medium to high heat. Place the marinated drumsticks in the pan, cover and cook for 10-15 minutes. Then flip them and continue cooking for another 8-10 minutes until 80% cooked.

Heat oil on a tawa (flat Indian griddle) over medium to high heat.

Add chopped onions and green chillies, and cook for 1-2 minutes.

Add tomato puree to the tawa and cook for another minute.

Place drumsticks on tawa and mix with tomato-onion mixture.

Now, add the remaining yogurt mixture while tossing until the drumsticks are golden brown and fully cooked. (approx. 8-10 minutes)

Squeeze lemon wedges over the chicken, and cook for another 1-2 minutes.

Garnish with fresh coriander leaves.

Serve hot with green chutney or dip of your taste.