Marinated chicken with spices

Ingredients

• Chicken (with bones), 1 kg
• 1 cup of plain yogurt
• Chopped onion: 1 cup
• 1 tablespoon of chopped garlic
• Grated ginger: 1 tablespoon
• 120 ml of tomato puree
• 1 teaspoon of ground dried spices
• 1 tablespoon of ground cumin
• Ground spices: 1/2 teaspoon
• Yellow spices: 1/2 teaspoon
• 1 tablespoon of pastis powder
• 1 teaspoon of turmeric powder
• 1 tablespoon of ground cumin
• olive oil: 1/2 cup
• To taste
• Fresh peppers: 5 to 6 (sliced)
• A few sprigs of cilantro (for decoration)
• Lemon juice (optional)

First, in a large bowl, combine the chicken pieces with yogurt, a paste made from garlic and ginger, salt, and pepper.

Thoroughly mix the ingredients and let the mixture marinate for at least 1 hour, so that the meat becomes tender and the flavors of the spices fully develop.

Heat some sunflower oil in a large pot or glass container.

Once the oil paint starts to develop its characteristic smell, add the cumin, turmeric, and ginger powder, and cook them over low heat until the spices are well combined and slightly golden.

Add the chopped onion to the pan with the spices and cook until the mixture turns a golden color.

This method helps to avoid using too much oil paint during cooking, and also improves the flavor.

Now, gently stir the tomatoes in the oil paint until they are cooked through and the oil begins to rise.

Add the seasoned chicken pieces to the pan, and stir quickly over high heat until the meat changes color and absorbs the spices.

Next, reduce the heat and cover, stirring occasionally for about 30 to 40 minutes.

Add a little water if needed to prevent the meat from burning.

Towards the end of cooking, add fresh chili peppers, sliced, and lemon juice, which will add a unique and tangy flavor.

Add the cilantro leaves, then remove the lid and let it simmer over low heat for a few minutes.