Make some incisions on the chicken drumsticks and put them in a bowl. Add 2 tbsps red chilli paste, 1 tbsp browned onion paste, salt, black pepper powder, ginger paste, garlic paste, coriander powder, cumin powder, 1½ tbsp oil and lemon juice and mix till all the drumsticks are well coated. Keep the bowl in the refrigerator to marinate for 2 hours.
Heat remaining oil in a deep non-stick pan, add remaining browned onion paste and remaining red chilli paste and saute till fragrant.
Add the marinated chicken drumsticks and a little water and mix well. Cover and cook till the gravy becomes thick, and the chicken is cooked.
Add some coriander leaves and turn off the gas.
Heat sufficient oil in a kadai.
Take breadcrumbs in a bowl and roll chicken drumsticks in it till they are well coated.
Take eggs in another bowl, add a little salt and whisk well. Dip the chicken drumsticks in whisked egg and deep fry till golden. Drain on absorbent paper.