1. Wash chicken drumsticks and pat dry with absorbent kitchen paper.
2. Slash the meaty parts 2 or 3 times and place in a shallow non-metal dish.
3. Mix together onion, chilli, ginger, yogurt and chilli powder and season with salt and pepper.
4. Pour over drumsticks and turn them in marinade until coated completely.
5. Cover and leave in a cool place for 2-3 hours to allow chicken to absorb flavours.
6. Half-fill a deep-fan or fryer with oil and heat to 190C (375F) or until a cube of day-old bread browns in 40 seconds.
7. Fry drumsticks 4 at a time for 10-12 minutes, until they are browned and cooked through.
8. Drain on absorbent kitchen paper and keep warm while frying the rest.
9. Sprinkle with fresh coriander and serve hot, garnished with lettuce and cucumber slices.

Serves 4