Prepare the drumsticks by making small cuts on each to allow better absorption of the marinade.

In a large bowl, mix strained yogurt, cream, mayonnaise, ginger-garlic paste, chopped green chili, salt, cumin powder, white pepper, garam masala, cardamom, fenugreek leaves, and lemon juice.

Add the chicken drumsticks to the marinade, ensuring each piece is well coated.

Cover and refrigerate for at least 2-4 hours (overnight for best results).

Heat 3-4 tbsp oil or ghee in a deep pan over medium heat.

Add the marinated drumsticks and cook for 3-4 minutes per side, until they turn slightly golden brown.

Pour in the remaining marinade, cover, and cook on low heat for 5-10 minutes, allowing the flavors to develop.

Remove the lid, increase to medium-high heat, and cook until the marinade reduces into a thick, creamy coating over the chicken. Stir occasionally to prevent burning.

Garnish with fresh coriander or sliced green chilies for extra flavor.

Serve hot with naan, paratha, jeera rice, or a side of fresh salad.