Wash and strain chicken, make three to four slits on each piece
In a pan put half cup oil, keep on flame
Put all ingredients in the pan except yogurt and chicken
Boil twice while stirring should not burn the masala, keep low flame
Remove from flame and add yogurt, mix well
Apply the masala on chicken pieces let it marinate for five hours
Barbeque the marinated pieces till done, do not dispose the leftover marinate, remove chicken pieces on a platter
Gajjar Masala: Put all in one pan and keep on low flame, make sure it does not burn, mix well
When nice aroma arises keep off flame, glaze barbequed chicken pieces
Keep on chargrill for five minutes tossing on both sides
Serve with fries or mash potatoes or ajam/tandoori roti and salad NB: Applying of gajjar masala should be done when serving
