Alfaham chicken preparation recipe

Prepration time: 2 Hour
Persons served: 4 Persons
Cuisine: Arabic


  • 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

Another mind blowing recipe from our subscriber Sherly. She always envied us with her wide collection of recipes. Two days back she sent me this recipe. The photo she shared with the recipe, really thrilled me and we prepared it the very next day. 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.


How would you rate this recipe?

153 votes, 3.91 / 5.00 (78%)
    • says:

      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.

  • A

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

  • D

    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

    • says:

      @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. 😉

  • M

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

    • says:

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

  • M

    @Renoos Thank You..!

  • N

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

    • says:

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

  • says:

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

  • says:

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

    • says:

      Chicken cut into 4 pieces.

  • F

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

    • says:

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

    • says:

      @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.

  • says:

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

    • says:

      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. 😉

    • says:

      @Unnikrishnan: thanks for trying the recipe and taking time to drop your comments. Appreciated.
      Keep trying other recipes too. 🙂

  • S

    You may spread some butter and lemon juice while cooking

  • says:

    Hi, when u say Salt & Pepper…. You mean Black Pepper or Red Pepper/Chilli Powder?

    • says:

      Pepper generally means black pepper.

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