On a heated tawa, stir together 50 grams whole red chilies, 1 tsp ajwain, 2 tsp fennel seeds, 2 tsp cumin seeds and 2 tbsp coriander seeds. Crush the spice mixture and add 1 tsp black salt and ½ tsp citric acid. Then marinate 1 whole chicken with ½ tsp salt, 1 cup vinegar, 1 tsp red chili powder, 1 tsp black pepper and 2 tsp garlic paste. Keep in refrigerator overnight. Bake marinated chicken in a pre heated oven at 180 c for half an hour. Then insert baked chicken in a skewers and toast on coal pieces for some time. Brush chicken with oil as required. Cut chicken into 4 pieces and sprinkle prepared spices and lemon juice on top before serving. Sajji Masala is ready.