1. Skin a whole chicken and clean it. Add deep horizontal cuts along the chicken. Treat the chicken with 1/2 cup of vinegar and let it sit in the vinegar for 10 to 15 mins to get rid of all the smell.

2. Throw away the vinegar and use a paper towel to pat the chicken dry.

3. In a bowl, add all the ingredients for marinade and mix well.

4. Coat the marinade all over the chicken evenly making sure you get all the cuts and nooks.

5. Cover the chicken and let it sit in the fridge overnight or for at least 8 hours.

6. Bring out the chicken and let it sit out for 30 mins before cooking. Tie the legs of the chicken together with a thread. And use toothpicks to pin the wings to the body.

7. In a deep pot, add about 1/4 cup of oil and 3 to 4 onions cut up in halves. Preferably place a griddle below the pot or use a heavy bottom pot.

8. Place your chicken on top of the onions. And cover the pot with a lid.

9. Steam the chicken at high heat for 5 mins and then at medium to low heat for another 25 mins. (increase the time by 10 mins if your chicken weighs more than 4 lbs or 1.5 kg)

10. Remove the chicken from the pot and deep fry it in hot oil for 6 mins on each side or until it looks crispy golden on each side. Make sure the oil level covers half of the chicken while you fry it.

11. Dish out on a plate and sprinkle some more chat masala and lemon juice on top of it generously. Serve with Mint chutney and pulav rice.