1 ts Mustard powder

      1    Piece ginger root, peeled,

           -chopped (2")
    1/2 ts Cumin seeds

    1/2 ts Ground coriander

    1/2 ts Turmeric

      1 ts Lemon juice

    1/4 ts Hot chili powder

      2 ts Tomato paste

    1/3 c  Corn oil

    2/3 c  Plain yogurt

      8    Chicken drumsticks, skinned

           Lemon twists (opt)
           Lime twists (opt)
           Fresh parsley sprig (opt)
  In a bowl, mix mustard, ginger, cumin, coriander, turmeric, lemon juice and
  chili powder.
  Add tomato paste and oil, a little at a time, mixing well to form a smooth
  sauce. Add remaining oil and stir in yogurt. Prick drumsticks several times
  with a wooden pick and place in a shallow glass dish. Pour marinade over
  drumsticks and turn drumsticks in mixture. Cover and marinate in
  refrigerator.
  Preheat broiler. Arrange drumsticks in a broiler pan and cook 30-35 minutes
  or until cooked through, turning and basting frequently to ensure even
  browning and cooking. Garnish with lemon and lime twists and parsley sprig,
  if desired, and serve hot.