1. dab the chicken legs with kitchen roll.
Mix cumin, chili, garlic salt, coriander and salt and grate into the chicken skin.
Put the drumsticks on skewers and brush with oil. 3.
Grill the drumsticks for about 15 minutes, turning several times (on *very* hot broiler), brushing a few times with oil.
4. sprinkle with lemon or lime juice *immediately* after grilling.
5. heat 1.5 tbsp oil in a wok (or frying pan, translator’s note) and stir-fry the onions until golden brown.
Season the onions with a little salt and the garam masala.
7. bring the chicken legs to the table on a bed of fried onion rings, garnished with pieces of tomato. Offer the pieces of lemon or lime separately.
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