Instructions. In a pan toast all the spices on low heat until aromatic making sure to not burn it. Transfer into a spice grinder and coarse grind the spices. In a ziplock bag mix all the marinade ingredients except oil and keep it in the fridge for a few hours or overnight. When ready arrange on a greased foil lined baking sheet, drizzle oil.. Add chicken and rub the marinade all over to coat. Cover at room temperature and set aside from 1 to 12 hours. Preheat oven to 375ºF. Oil a wire cooling rack and place on top of baking sheet. Bake: Arrange chicken on rack and bake for about 40 minutes, or until juices run clear. Turn on broiler and broil until charred in spots.
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Shake the bag to coat the chicken in the marinade. Refrigerate for at least 4 hours, or overnight. When ready to cook, place the rack in the bottom of the Instant Pot. Pour about half an inch of water into the pot. Make sure the water isn’t touching the rack. Pull the chicken out of the bag and stack it on the rack.. Rub the ground turmeric all over the chicken drumsticks. Heat the oil over medium-high heat and add the mustard seeds. When they begin to crackle, stir in the curry leaves. Stir in the garlic, ginger and chilli paste and allow it to fry for about 30 seconds. Stir in the ground spices and chilli powder.
