Alfaham chicken preparation recipe

al-faham
rating
91 votes, 3.88 / 5.00 (77%)

Ingredients

Whole chicken with skin : 4 nos
Onion : 3 medium sized
Ginger : 1 inch piece
Garlic : 8 cloves
Green Chillies : 4 nos
Tomato : 4 nos
Curd : 1/2 liter
Lemon extract : 2 lemons
Salt , Pepper : As needed
Olive oil : 2 tsp
Arabic Masala : 2 tsp
For Arabic Masala preparation
1 cup cumin seeds (whole)
1 cup fennel seeds (whole)
1 cup cinnamon sticks
1 cup coriander seeds (whole)
1/2 cup pepper corns (whole)
1/4 cup dried red chillies (whole)
1/2 cup turmeric powder
Don't know about an ingredient? Check our food dictionary!

I collected this chicken alfaham recipe from the Arabian tribal peoples on my last visit to Dubai. On our desert safari, they served us with this. The Alfaham was mind-blowing. The al faham we are getting in Kerala is no where close to the original ones we get in Arabian countries.

So what are you waiting for people, make sure your dinner for today has this special Arabian Al-faham chicken!

Preparation of Arabian Al faham Chicken

  1. Divide each chicken lengthwise into two pieces.
  2. Blend the ingredients Onion, Ginger, Garlic, Green chillies, and tomato into a fine paste.
  3. Mix the curd, lemon extract,  Arabic masala, salt, pepper powder and olive oil and add the #2 paste to this.
  4. Spread this paste over the chicken pieces thorughly and keep it for 2-4 hours.
  5. Grill it and serve alfaham hot with Khuboos, Appam, Idiyappam etc..

 

PS : Arabic Masala is almost same as the Indian Garam Masala. If you are in the middle east, its available under names like Bezar. If you want to prepare it locally, you can follow these instructions adapted from The Complete United Arab Emirates Cookbook. Add the cumin seeds, fennel seeds, cinnamon sticks, coriander seeds, pepper corns and dried chillies into a frying pan and roast over a low flame, stirring it continuously, until the spices turn golden color. Remove from heat and grind in a blender. Keep in an air tight container.


This entry was written on January 14th, 2016 by in Arabic and tagged with , , , , , , , , . Last revised on January 22nd, 2016.

Tried & Tasted by

Renoos

  • December 28, 2015 at 8:49 am

    you have written as #2 paste.. i dint undertsand that…which i sthat paste you are referring to. please help

    • December 30, 2015 at 3:05 am

      Sorry for the confusion caused Tia. The hash tag was to number the steps. You have to use the past e made in step 2 (#2) in step 3 (#3) for preparing the marination. 😉

  • October 10, 2015 at 7:01 pm

    i tried but failed miserably . . plz help

    • November 23, 2015 at 5:39 pm

      @Yash Narkhede: sorry to hear that it didn’t turned out as you expected. I am not sure what went wrong with your preparation. It can be due to the difference in spices, the preparation method, the ingredients etc.

  • its my first experience…..delicious, thanks.

    • September 7, 2015 at 12:49 pm

      @Saleem Malabar Ckm : Thanks for stopping by and trying the recipe. Glad to know you like it.

  • thanks

  • March 22, 2015 at 7:52 pm

    Hi hw to make arabic shavarama pls tell me and hammus and characoal chicken pls pls

  • January 30, 2015 at 2:08 am

    Is it 1 chicken cut into 4 pieces, or 4 full chicken?

  • October 31, 2014 at 5:14 pm

    Thanks for the rexipes.Helpful when going for a picnic.

  • October 8, 2014 at 4:17 pm

    thank you for arabic masala ingredients.

  • Alfaham is a tasty food.

  • February 17, 2014 at 8:12 pm

    Nice rcps…

  • January 29, 2014 at 7:45 pm

    in preparation of arabic masala, quantity of ingredients are not given.
    plz provide that…

    • February 1, 2014 at 6:19 pm

      @naseef : the quantity of ingredients are already mentioned on the post. Seems you overlooked it 😉

  • September 27, 2013 at 2:39 pm

    @Renoos Thank You..!

  • September 26, 2013 at 12:06 am

    Hi how do u make the Al Faham sauce .. its like white in colour with some spice n garlic..??

    • September 26, 2013 at 11:20 pm

      @melroy : Back at home, we usually get it with garlic paste and mayonnaise. Try this garlic paste recipe.

  • August 25, 2013 at 8:44 pm

    Hi people der.. M dr.shahida a dentist by profession.. It’s been nly 6 months Dat I ve cum to qatar n my hubby hates Indian style of cooking wit loads of spices.. He likes Arabic food n food wit very little spices.. He complains of heart burn wen he eats my food:(( pls help me wit nice chicken recipe which s tasty as well as nt spicy;( regards

    • August 25, 2013 at 9:41 pm

      @Dr.Shahida : Its nice to connect with you. Sorry to hear that, your hubby is having trouble with spicy foods. As a quick solution, try to reduce the usage of spices in food. Pick out the most spicy ingredients from the recipes. Or use coconut milk in your curries and try adding more veggies or serve the dishes with bread and butter, plain rice, carrots or another starch or grain etc. Advice your hubby to take banana or milk after having the food. It will reduce gastric acidity.

      As the CheenaChatti webportal is still in its early stages we have only few non spicy recipes. You can try our chicken korma recipe and this kollam fish curry also (these are less spicy ones).

      If nothing works, take T.Pantop 20mg twice daily before food. 😉

  • July 30, 2013 at 6:30 pm

    hi Rnoose now iam in middle east, this one is good recipe. thank you so much..

  • July 15, 2013 at 1:07 pm

    What are the ingredients needed for making Arabian masala?

    • July 16, 2013 at 5:24 pm

      Hi Rajasree,
      Arabian masala is almost same as our Garam masala. If you are in the middle east, its available in names like “Bezar”. I just updated the post with the instructions on how to prepare it in house.

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