Wash and clean chicken, make deep incisions on the drumsticks.
Take chicken in a mixing bowl , add salt , red chilli powder , roasted cumin powder, garam masala , coriander powder, lime juice and mustard oil.
Mix well everything , rub all spices to chicken pieces and refrigerate for at least 1 hour.
For second marination , into a bowl add hung curd , salt, red chilli powder, cumin powder, kitchen king masala ( or tandoori masala) , coriander powder , ginger paste, garlic paste and mix well .
Add 1 hour marinated chicken into second marination and mix well thoroughly.
Cover and keep chicken in refrigerator for minimum 5 hours or overnight.
Take a wide bottom pressure cooker pan and drizzle 1 teaspoon of oil.
Arrange marinated chicken drumsticks in single layer without crowding.
Drizzle 1 teaspoon of oil on top and cover pressure cooker pan and pressure cook for 1 whistle.
When pressure releases on it’s own, remove lid. Keep on high flame and cook until water content dries up completely.
Take a frying pan , add butter and add cooked chicken drumsticks.
Toss and cook chicken on high heat until chicken gets a crisp charred coat.
Garnish with chopped coriander leaves and sprinkle chaat masala powder.
Serve hot with onion slice, lemon wedges and mint chutney.