Ingredients

Yogurt: two and a half cups

Salt: 2 tsp

Black pepper: 1 teaspoon

Cloves: half a teaspoon (ground)

Ginger: 2 teaspoons (fresh and chopped)

Garlic: 3 cloves (crushed)

Paprika: 2 teaspoons

Cumin: 2 teaspoons (ground)

Cinnamon: 1 teaspoon (ground)

Ground coriander: 1 teaspoon (ground)

Chicken: 2 chickens (each chicken cut into 8 pieces)

Olive oil: 2 tbsp

How to prepare


    In a bowl, mix yogurt, salt, pepper, ground cloves, and ginger.

    Mix the garlic, paprika, cumin, cinnamon and coriander well, then add the mixture to the buttermilk mixture and stir until the ingredients are mixed.

    Dry the chicken with kitchen paper well, then put the chicken pieces in the yogurt mixture and spices and stir until the chicken is covered with the marinade.

    Cover the container with plastic wrap and place it in the refrigerator for an entire night or at least 8 hours.

    To prepare: Reduce the heat very low, cover the pan, and leave the chicken for an hour to an hour and a half, flipping occasionally, until it becomes tender and brown.

    Serve hot, along with rice and vegetables.