I think this is one of the first special recipes Mom taught me. I used to stay up the night before Eid with her making 40-50 pieces. It’s one of my favorite memories after making pitas together. I still try to sneak over there the nights before Eid to help and eat a piece right after frying.
This is a much smaller scale recipe so double up or make as many as you need.
8 pieces of chicken legs and thighs
2 tbs garlic paste
2 tbs ginger paste
1 tsp turmeric
1 tsp chili powder
1 1/2 tsp salt
2 tbs oil
Orange food coloring *optional
2 tbs Ghee
2 large onions sliced
1 tbs garlic paste
1 tbs ginger paste
1 bell pepper sliced
1 red pepper sliced
2 plum tomatoes quartered
2 bay leaves
1 cinnamon stick
1 tsp turmeric
1 tbs chili powder
1.5 tbs curry powder
1.5 tbs corriander
1.5 tbs cumin
Marinate your chicken. Mix together all your ingredients and toss in the chicken to coat. Cover and refrigerate for 4 hrs or overnight.
You can add slashes to the chicken if you like.
Take chicken out and let it sit in room temperature while you heat 3-4 inches of oil in a pot. You want the chicken to get completely covered when it’s frying.
Cook the chicken for 12-15 mins turning once halfway. The bigger pieces of chicken need more time. Make sure not to burn but the last thing you want is under cooked chicken near the bone.
You can work in batches. I did 4 at a time.
Drain while you work on your moshla.
Heat Ghee in a pot/wok.
I add a little oil to it too.
Add in onions and cook until soft.
Add salt, garlic and ginger paste. Cook for 2 mins and add in the spices.
Let the spices cook for a few minutes.
Add in peppers.
Then bay leaves and cinnamon.
Let the peppers soften and then add in tomatoes.
Mix together till the tomatoes soften a bit. I like to add 1-2 tbs of water. Let that all cook together well and then add in the chicken pieces.
I hope you enjoy this family special roast as much as we all do!