Clean the chicken drumsticks with water and drain the water nicely. Slit chicken using knife. In a mixing bowl, add chicken, lemon juice, salt and turmeric powder by rub the spices on chicken nicely. Once its done, keep it aside for 15 min.
After 15 minutes, add tandoori masala, ginger-garlic paste, roasted gram flour, gram masala, thick yogurt, raw papaya puree, mustard oil and Kashmiri red chili. (To make papaya puree, cut 1/3 cup raw papaya with skin and grind it with very little water to make puree.)
Mix all ingredients very well. Cover it and keep it aside for overnight or at least for 6-7 hrs. Marinating chicken for longer give a nice taste and keeps the cooked chicken tender.
When ready to cook, preheat the oven at 450 degree F in baking mode. Line the baking tray with aluminium foil and grease with some oil. Arrange the marinated chicken on to it and place the tray in preheated oven on lower rack.
Bake the chicken for 20 minutes than flip it to other side. Grease some oil on chicken and let it bake for another 20 minutes than turn the mode to broil and grill it till it becomes golden brown color from both side. Once its done, turn off the heat and remove the tray from oven and cover it with aluminium foil to avoid dryness of chicken. Keep it aside.
For Tandoori Tangdi 65
To make tandoori tangdi 65, heat oil in kadhai or frying pan. Add cumin seeds, once cumin seeds crackles, add ginger-garlic paste, green chili, little salt and curry leaves. Saute it till ginger-garlic gets golden brown. Add onion and saute the onion till its translucent.
Add chili garlic sauce, vinegar, soy sauce, red food color, coriander & cumin powder and chili powder. Saute it for few seconds and add 2-3 tbsp water.
Add grilled tandoori chicken into masala and mix it till all masala gets coated over chicken. Add coriander leaves and mix.Turn off the heat. Leave it covered for 10 minutes.
Tandoori tangdi 65 is ready to be served. Garnish with onion rings.