Mark slant cuts in the upper face of chicken on both sides as well as on the thighs of chicken , take vineger and squeeze lemon in it and coat the chicken in it for half and hour .take another bowl and add in yogurt ,red chilli pwd, haldi, salt ,cumin and ajwain (crushed),zarda rang, green chilli paste ,garam masala lehsin adrak paste and mix well with the fork.marinate the vineger and lemon coated chicken with the mixture well and using hands fill the masala in between the cuts and in the stomach of the chicken chicken should be marinated very well with the hands.(either use shashlik sticks to cross between the legs and the stomach so the legs of the chicken are fixed to the stomach chicken or thread the legs of the chicken together in order to avoid the breaking of leg pieces and easy rotation of the chicken. keep the chicken in the refrigerator for overnight.take a big pot 3size bigger than the chicken,pour sufi soyabean oil and heat it put the chicken in the pot and cover the lid on medium flame,add i-2 cups of water if required and keep on rotating the chicken upside down after every fifteen minutes ,when the meat is tender increase the flame and saute the mixture till the oil comes up and move the chicken upside down to give as light burnt look to the chicken ,gravy can be made if little water is added to the mixture ,and cooked for 5 -10 more minutes take a coal and burn it on another flame ,when red hot take it and keep it in the chicken pot and pour one drop of sufi oil and cover the lid tightly so that the aroma of the coal in absorbed by the chicken giving it a tandoori taste and smell.sprinkle chaat masala in the end on the chicken

Take 1 tbsp of sufi oil and slightly fry the veggies in it, serve. Decorate the charga nicely with french fries boiled eggs and fried veggies and serve with boiled rice (rice is optional)