In a bowl, mix the spices, yogurt, milk, lemon juice, a splash of vinegar, and ketchup. Add the chopped garlic, onion, tomato, and green bell pepper, and mix well. Add the chicken strips and stir to coat. Let the chicken marinate for at least 4–5 hours so it absorbs the flavors.

To cook, heat a nonstick skillet over medium-high heat. Add a small amount of butter or oil. Add a portion of the chicken (about a ladleful) without any excess marinade liquid. Cook in batches so the chicken sears and doesn’t steam. Stir and cook until browned, then remove from the pan. Wipe the pan clean with a paper towel between batches and repeat until all the chicken is cooked.

Place the cooked chicken in a baking dish and bake in the oven for 5 minutes. Meanwhile, light a piece of charcoal. Remove the dish from the oven, place a small piece of foil in the dish, put the hot charcoal on the foil, drizzle a drop of oil over the charcoal, and cover the dish tightly for 10 minutes to infuse a smoky flavor.

For the toum: Peel and dice the potato, then boil until tender. In a blender, combine the oil, yogurt, garlic, salt, lemon juice, and the mashed potato. Blend until smooth and creamy. The sauce is now ready.