On the eve of cut chicken into cubes. Wash, peel and finely chop the onion. Peel and crush the garlic. Grind in a mortar sesame seeds, wash and finely chop the coriander. Mix all ingredients with yogurt, add lemon juice, pepper, ginger and hot peppers. Pour this marinade over the chicken, cover and place in the refrigerator overnight. The next day, preheat the oven to 180 degrees. Put the chicken in the marinade in a fireproof dish and cook for 45 minutes to 1 hour, stirring from time to time. Serve with rice.