Arabian Style Alfaham Chicken

Name: Arabian Style Alfaham Chicken
Total time: 3600 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 kg . Chicken – (Big pieces or whole leg); 3 tbsp . Yogurt; 2 tbsp . Lemon Juice; 1 ½ tbsp . Black pepper powder; 3 tbsp . Olive oil/ vegetable oil; to taste . Salt –; 1 tbsp Coriander seeds; 2 tsp . Fennel seeds; 1 ½ tsp . Cumin seeds; 3 . Clove; 1 small piece . Cinnamon; 3 . Cardamom; 5 . Dried Red Chili; 1 . Onion – medium size (Chopped); 1 . Tomato – (Chopped); 3 . Green Chilies –(Chopped); 1 tbsp . Ginger; 1 tbsp . Garlic; 2 tbsp . Coriander leaves; 2 tbsp . Olive oil/ vegetable oil - (for frying); to taste . Salt

Lakshmi rajkumar @cookopediabylaks

Al Faham Chicken is a type of grilled chicken in the Arabian Gulf region. The dish is quite popular in many parts of India, especially Kerala. The dish is served in most restaurants across India, and especially restaurants in Kerala. The spices used in AlFaham chicken is different from the normal grilled chicken. This recipe to prepare AlFaham chicken is quite easy can be made at home.

Lakshmi rajkumar @cookopediabylaks

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Ingredients

1 hour

4 people

Grilled Al faham chicken
1 kg. Chicken – (Big pieces or whole leg)
3 tbsp. Yogurt
2 tbsp. Lemon Juice
1 ½ tbsp. Black pepper powder
3 tbsp. Olive oil/ vegetable oil
to taste. Salt –
Dry roasting
1 tbspCoriander seeds
2 tsp. Fennel seeds
1 ½ tsp. Cumin seeds
3. Clove
1 small piece. Cinnamon
3. Cardamom
5. Dried Red Chili
1. Onion – medium size (Chopped)
1. Tomato – (Chopped)
3. Green Chilies –(Chopped)
1 tbsp. Ginger
1 tbsp. Garlic
2 tbsp. Coriander leaves
2 tbsp. Olive oil/ vegetable oil - (for frying)
to taste. Salt

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Steps

1 hour

1

Marinate the chicken pieces using ingredients 2,3, 4,5 and 6. I used chicken legs with Thighs.Ensure to make slits over the chicken.Marinate for 2 hours
2

Dry roast the ingredients from 1 to 7 and mix it with onions, tomatoes, chilli,ginger and garlic. Marinate the chicken pieces for 1 more hour and grill the same with 2 -3 tablespoon of Olive oil/ vegetable oil. Cover over low flame, till fully cooked and turn on both the sides occasionally. Take 3-4 pieces of charcoal. Charcoal/ small wood/ coconut piece to be heated over flame and placed in a small bowl while frying the chicken towards the last stage. This is to give the smoking effect
3

Serve hot with rice/ porotta as I always say with a "grin and a smile" and a lot of warmth