Make 4-5 incisions on the chicken drumstick before mixing it with lemon juice, salt, and chili powder. Set aside for 30 minutes.
Use the 30 minutes to hang yogurt in a muslin cloth to drain off the whey.
Mix the thick yogurt with the remaining ingredients from the second marinade section - garlic, ginger paste, garam masala, and oil.
Add the marinated chicken to the yogurt mixture and rub the marinade in the chicken properly.
Refrigerate it overnight or for 3-4 hours.
Preheat oven to 375 degrees F. Grease a tray with aluminum foil and place the marinated chicken evenly across the tray. Generously spray it with a nonstick cooking spray and cook it in the oven for 25-30 minutes.
Broil on Low for another 5 minutes.
Remove and serve hot with tamarind chutney/coriander chutney and sprinkle lemon juice from the wedges before chomping them down.