Wash chicken drumsticks and wipe dry. Make two or three slits on each leg. Mix together the yogurt, ginger-garlic paste, roasted gram flour, cashew nut paste, green chilli paste, pepper, cardamom and shahi garam masala powders and lemon juice.
Marinate the chicken drumsticks in the mixture for two to three hours, preferably in a refrigerator. Preheat the oven to 200°C/400°F/Gas Mark 6.
Place the marinated chicken drumsticks on a tray and cook in the oven for fifteen to twenty minutes. Serve hot, garnished with onion rings and lemon wedges.