In a large bowl, mix together the yogurt, lemon juice, garlic, ginger, kosher salt, black pepper, paprika, garam masala, turmeric, cumin, and cayenne pepper.
Remove the chicken skin, as shown in the video. Using a sharp knife, cut three slashes in each drumstick. Add the drumsticks to the bowl and rub the spiced yogurt onto them. Marinate for one hour in the fridge.
Preheat your oven to 475°F. Line a rimmed baking sheet with foil for easy cleanup, fit it with a roasting rack, and spray the rack with nonstick spray.
Arrange the coated chicken pieces on the rack, not touching each other. Roast them until cooked through and charred in spots, about 30-35 minutes. Garnish with cilantro and serve with lemon wedges.
Video
Notes
Since we're removing the chicken's skin in this recipe, it's really important to coat it in a thick layer of a yogurt marinade to protect it from drying out, and it's important to use whole-milk yogurt. You want the fat content of the yogurt to help keep the chicken juicy, and fat also makes food more palatable. If you only have nonfat yogurt on hand, I suggest you mix in 1-2 tablespoons of oil.
You can marinate the chicken for longer than one hour. But try not to marinate it for longer than 4-6 hours, or it could become slimy.