Process the following:
One tablespoon each chili and coriander powder
One teaspoon each turmeric, fenugreek leaves, peppercorns, and salt
5 green cardomom pods
1 black cardomom pod
1 piece star anise
2 cloves garlic
1 inch peeled ginger
1 inch cinnamon
1 pinch asafoetida
1 grate of nutmeg
Half a teaspoon of sugar
Three-quarters of a cup of vinegar
Once processed, fold one cup of yogurt through the resulting mixture.
Joint one chicken.
Coat the chicken pieces with the spicy yogurt mixture, pressing it under skin or into slashes.
Place chicken a large covered dish and store in fridge at least a couple of hours and preferably overnight.
Barbecue time: place chicken pieces on grill. Cooking time is dependent on grill, weather conditions, wind direction, etc etc.
Sprinkle cumin seeds over the chicken and serve with plain basmati rice with a salad of tomato, cucumber, coriander, white onion on the side and wedges of lemon to squeeze.