Wash the chickens, pat them dry and put them in a clean pot.
Mix the ½ cup of vinegar, 2 tbsps of salt and enough water to completely cover the chickens.
Place the chickens and the mixture in a fridge for 2 hours (SEE NOTES).
Mix together all of the ingredients in the marinade and set aside.
Then remove the chickens, pat them dry and prick them all over with a fork .
Apply the marinade to the chickens and put them in the fridge for one hour.
Dry roast the Cumin seeds and the Coriander Seeds till you can smell a nutty aroma and then grind them.
Mix all of the spices in the Balochi spice blend including the roasted and ground cumin and coriander seeds and set aside.
After the marination is complete, heat the ¼ cup cooking oil and saute the chickens and brown slightly on all sides (SEE NOTES).
Add 4 cups water to the chicken and bring to a boil.
Cover and lower the heat, to create steam, which will cook the chicken.
After about 20 minutes, check the chicken to see if it is done (SEE NOTES).
Once the chicken is cooked through, 165°F - 175°F with a thermometer, turn the flame on full to dry out all of the water and saute a second time.
Plate the chickens, squeeze the lemons on them and sprinkle the Balochi Spice Blend generously all over.