chicken Skin-free

1 tsp. vegetable oil

1/2 cup yogurt

3 tbsp. tomato sauce

1 tsp. ground ginger

1 tbsp. tikka

1/2 tsp. ground saffron

4 tbsp. olive oil

1/2 tsp. ground cardamom

4 garlic cloves, crushed

2 tsp. salt

2 tbsp. vinegar

1 tsp. ground coriander

1 tsp. ground cumin

1 tsp. Paprika

3 pieces of charcoal

-Wash the chicken well and cut each chicken into four and then make holes in the chicken to absorb the marinade.

-In a deep bowl, put the chicken and add vinegar, then rub the chicken well and leave it a little.

-In a side bowl, add garlic, yogurt, cardamom, coriander, ginger, salt, saffron, paprika, cumin and spices of tikka and then mix the mixture well.

-Pour the spice mixture over the chicken and cover the bowl with plastic wrap.

-Refrigerate for a full night or at least several hours.

-Remove the chicken  before cooking until it reaches room temperature.

-Distribute the chicken in a tray and put it in an oven preheated to 200 ° C for 30 minutes without covering the tray.

-Put the pieces of charcoal on the fire until they turn into an ember.

-Put it on a foil and pour it with vegetable oil and then close.