Pat dry the chicken drumsticks with a paper towel. Using two pieces of paper towel, grip and pull the skin down from the thickest part of the chicken to the narrow end to remove it. Repeat for all drumsticks.

Make 3-4 deep slits across the thickest part of each drumstick to allow marinade penetration.

In a large bowl, combine yogurt, ginger paste, garlic paste, red chili powder, turmeric, garam masala, and salt. Crush the dried fenugreek leaves between your palms and add to the bowl. Add lemon juice and mix thoroughly to coat the chicken.

Allow the chicken to marinate for at least 20 minutes at room temperature, or refrigerate for up to 24 hours for deeper flavor.

Preheat the air fryer to 350°F (175°C). Lightly spray the air fryer basket with cooking oil. Arrange the marinated chicken in a single layer in the basket and spray the chicken lightly with oil.

Air fry at 350°F (175°C) for 15 minutes. Halfway through cooking, shake the basket and lightly spray the chicken with oil again to ensure even crisping.

After 15 minutes, check the internal temperature of the thickest part of a drumstick with a meat thermometer; it should reach 165°F (74°C). Continue cooking for 1-2 additional minutes if a more charred exterior is desired, being careful not to overcook.

Serve immediately with fresh lemon wedges and cilantro mint chutney. For a low-carb meal, pair with a crunchy cucumber salad.