Friday, July 25, 2014

Al Faham Chicken/Arabian grilled chicken (Serves 4)–Ramadan Special

Al Faham Chicken


1. Chicken thighs/drumsticks 4 pieces, skin removed
2. Red onion 1 small
    Ginger 1 inch piece
    Garlic 6 cloves
    Green chilly 4 small
    Tomato 1 small
3. Greek yogurt 1 cup (if using regular yogurt, hung it in a cheese cloth for 30 minutes to     remove all water content)
    Lemon juice 2 TBSP
    Arabian masala (recipe follows) 3 tsp, heaping
    Salt, pepper as needed
    Olive oil 2 tsp

Recipe for Arabian masala:

1. Cumin seeds ½ cup
2. Fennel seeds ½ cup
3. Cinnamon stick 3 two inch sticks
4. Whole coriander seeds ½ cup
5. Whole pepper corns ¼ cup
6. Dry red chilly 6-8 nos (use according to your spice preference)
7. Turmeric powder 2 TBSP

Dry roast everything except turmeric powder at medium low flame for 10 minutes. Cool completely and blend to a fine powder along with turmeric powder. Store in an air tight container. This recipes makes about a cup of the masala.

Dry roast all ingredients number 2 except Turmeric powder

Grind to a fine powder

Arabian masala










Arabian masala



  • Clean and make silts on the chicken pieces.
  • Blend together ingredients numbered 2 to a smooth paste. Transfer to a mixing bowl.
  • Add yogurt, lemon juice, Arabian masala, salt, pepper and olive oil. Mix well to combine.
  • Now add the chicken and incorporate well with the marinade. Keep in refrigerator for at least 4 hours.
  • Preheat oven to 450 F.
  • Place the marinated chicken onto a foiled tray and bake for 30 minutes. Change the oven mode to BROIL and cook for 1 minute. Immediately remove from the oven and allow to rest for 5 minutes before serving.
  • Alternately you can use a grill to cook the chicken.

Mix together yogurt, lemon juice, salt, pepper, olive oil, arabian masala and the paste

Add chicken , mix well to coat masala and marinate for 4 hours

Bake at 450 F for 30 minutes and broil for last 1 minute







Arabain grilled chicken
















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