صينية دجاج المسالا

In a blender, add a cup of yogurt, a cup of fresh or canned tomato juice, and a tablespoon of tomato paste.

Add the juice of half a lemon, a tablespoon of white vinegar, and a quarter cup of olive oil (or mix it with vegetable oil or ghee as desired).

Add salt to taste, half a tablespoon of sugar, two onions, six cloves of garlic, a small piece of ginger, and chili pepper as desired.

Add a tablespoon of curry, a teaspoon of garam masala, and a pinch of black pepper, paprika, turmeric, cumin, and coriander.

Blend all the ingredients well until smooth, then pour the marinade over the skinless chicken.

Add half a cup of cooking cream or coconut milk and half a cup of chopped fresh coriander, then mix well.

Let the chicken marinate for at least two hours to absorb the flavors.

Cut the potatoes into cubes and place them in a baking tray.

Add the marinated chicken on top of the potatoes along with all the marinade

Place the tray in a preheated oven at a suitable temperature and bake until the chicken is fully cooked.

After cooking, add an extra spoon of ghee for enhanced flavor and use charcoal to give it a smoky taste.

Sprinkle some fresh coriander for garnish before serving, then serve hot.