Clean and slit the chicken drumsticks. Wipe extra moisture from chicken with clean kitchen towel. Take 1/2 cup curd in muslin cloth. Tie with rubber band and hang it for 1/2 an hour. Meanwhile, dry roast the gram flour at low heat with 1 tbsp oil. keep aside. Once water comes out from curd, bring it down and remove thick curd from muslin cloth. In a mixing bowl, add chicken, lemon juice, ginger-garlic paste and salt. Rub the chicken with hand very nicely. Once it done, cover and keep it in fridge for 1/2 an hr. For second marination, take the chicken out from fridge and add thick curd( hung curd), turmeric powder, dry roasted methi, kasoori methi, tandoori masala powder, chili powder, dry roasted gram flour, oil and garam masala powder.