Oven-Baked Tandoori Chicken

Rinse chicken and remove the skin. With a sharp knife, make 2 deep incisions in each drumstick and cut the tendon on each drumstick.
Make a spice paste by combining salt, paprika, and lime juice in a small bowl. Rub the paste into the cuts in chicken.
While the chicken is absorbing the flavors from the spice paste, coarsely grind your coriander, cumin, fennel, cardamom, and cloves in a spice grinder.
In a blender, add garlic, ginger, lime juice, coconut milk, salt, paprika, cayenne, and freshly ground spices. Blend together and add the mixture to the chicken. Once the chicken is well coated, add a couple of tablespoons of mustard oil on top.
Place the chicken in the refrigerator to marinate for about 20 minutes. Take out of the fridge and bring it to room temperature before putting it in the oven.
Place the drumsticks on a wire rack sitting on top of a foil-lined pan.
Preheat oven to 400 degrees on the convection setting and cook for 20 minutes or until done.