Make two crosswise slits in each drumstick; rub drumsticks with lemon juice. Let stand 20 minutes.
In medium bowl, mix together yogurt, garlic, ginger, garam masala, chili powder, cumin and salt. Add chicken; stir to coat. Cover and refrigerate 2 to 3 hours.
Heat broiler. Broil 4 to 6 inches from heat 12 to 16 minutes or until golden brown and juices run clear, brushing with melted butter occasionally and turning once. (Watch carefully; if drummies begin to brown too quickly, lower broiler rack.)
PER SERVING: 165 calories, 5 g total fat (2 g saturated fat), 27 g protein, 1 g carbohydrate, 70 mg cholesterol, 95 mg sodium, 0 g fiber
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