This recipe is very special and close to my heart. My three sisters and I created this recipe many years ago. That’s what happens when the Mateen ladies are hungry. We get creative.



  • 1 Whole chicken (Cut into pieces of 10 with skin on)
  • Yogurt 1 ½ cups
  • Garlic 4 pieces diced
  • Lemon 2 juice and zest
  • Salt
  • Black pepper
  • Chili powder 2 tablespoon
  • Fresh Rosemary 5 sprigs
  • Coriander powder 2 tablespoon
  • Flour 3 cups all purpose flour
  • Semolina 1/3 cup (optional)
  • Sriracha 2 tablespoons
  • Nando’s Peri Peri hot sauce 2 tablespoons
  • Paprika 2 tablespoons
  • Garlic powder 1 tablespoon
  • Peanut oil For Frying

Step 1

Put the chicken pieces into a large bowl, season with salt, pepper add half of the diced rosemary. Add the 1 table spoon of chili power, 2 tablespoon of sriracha, Peri Peri sauce, add the fresh diced garlic and ½ tablespoon of garlic powder , Add your lemons juice and zest. Add 1 tablespoon of coriander and the 1-½ cups yogurt. Leave to marinate (for best results marinate overnight or marinate for 2 hours minimum)

IMG_3550Step 2

In a large shallow platter, mix with a fork the flour, semolina, garlic powder, paprika, rosemary, coriander and cayenne until well blended; season generously with salt and pepper.

Step 3

Take the chicken and coat with the seasoned flour one by one. Make sure to coat the chicken well. Set the coated chicken aside in a separate dish.

IMG_3558Step 4

Put about 3 inches of oil into a large deep pot; it should not come up more than half way.

Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 4 or 5 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces

Serve with some mash potatoes, garlic bread and side of veggies baked or steamed.