Chop through the top of the chicken drumstick joints to remove the knuckles.
Chop off the bottom of the bone and push the meat down into a ball shape.
Remove the tendons from the bone using tweezers and set the chicken aside.
Combine 100ml of yoghurt with spices, ginger, garlic, and lemon juice in a bowl.
Mix in the remaining yoghurt and coat the drumsticks thoroughly in the marinade.
Cover and chill the chicken in the fridge for at least 4 hours.
Preheat your oven to 200°C.
Place drumsticks upright on a baking tray and roast for 10-15 minutes until cooked.
Mix chilli, garlic, cucumber, spices, herbs, yoghurt, and lime juice for the raita.
Season the raita to taste and serve chilled with the warm chicken drumsticks.