Al Faham Chicken is a grilled chicken dish from the Middle East. This Arabian dish is made using aromatic spices and a double-marination method, that uplift the flavour of chicken and make it juicy and tender. And the charcoal-grill process further adds a smoky flavour to it. The al faham marinade can be made with easily available kitchen ingredients. There is no much difference in al faham and grilled chicken, except that there will be a change in taste as different marinades are used and a different al faham grill is used, where marinated chicken is placed between the grill and pressed and later cooked, which makes it al faham. This famous Arabian dish has its lovers all over the globe. In many parts of India, this dish is highly popular. Check out the step-by-step picture instructions below for a detailed recipe. Try it out and let me know in the comments how it turned out. Follow us on Instagram for more such recipes.
INGREDIENTS:
For The 1st Marinade:
- Whole chicken- 1 no
- Curd- 1 cup
- Lemon juice- 1 tbsp
- Black pepper powder- 1tsp
- Salt- to taste
For the 2nd Marinade:
- Jeera- 1 1/2 tbsp
- Coriander seeds- 2 tbsp
- Cloves- 4-5 nos
- Cardamom- 5 nos
- Dry red chillies- 4-5 nos
- Onion- 1 nos (roughly chopped)
- Tomatoes- 2 nos (roughly chopped)
- Salt- to taste
- Red chilli powder- 1 tsp
- Tandoori masala- 2 tbsp
- Chaat masala- 1 tsp
- Red food colour- a pinch (optional)
For cooking:
- Live coal
- Ghee- for brushing
Serving Suggestions:
- Mayonnaise
- Sliced onions
- Sliced Cucumbers
PROCEDURE:
Chicken Al Faham making can be divided into five main steps:
- Getting the coal stove ready.
- Cutting the chicken.
- 1st Marination.
- 2nd Marination.
- Cooking the chicken.
1. Getting the Coal stove ready:
- We used a medium-sized coal stove. Place a thick layer of coal over the stove. Light it up using matchsticks.
- Now use a cardboard sheet to wave a create air around it so that it burns evenly.
- Let all the coal burn and let it aside as we'll grill the chicken on it.
- Do this step after the chicken is marinated and ready.
Cutting the chicken:
- We have used a whole chicken without skin. Clean the chicken by removing all the fat and unwanted stuff from it. Wash it thoroughly for at-least 5-6 times.
- Make slits on the thigh area so that the masala is absorbed properly.
- As the chicken will be pressed in between the grill plates, make sure that you ask the butcher to slit it flat so that the chicken can be easily pressed in grill plates.
- Drain the chicken in a large colander.
For the 1st Marination:
- Take a large mixing bowl, add all the ingredients listed under 1st marinade. Mix well.
- Apply it evenly to the chicken and even it between the slits.
- Curd and lemon help in tenderising the chicken. You can use vinegar instead of lemon juice.
- Place it in the refrigerator and marinate it for a min of 2-3 hrs.
For the 2nd Marination:
- Take the whole spices in a pan, dry roast it for 2 mins on low flame.
- Once the spices are fragrant, switch off the flame and let it cool down completely.
- Add the spices to a blender jar and powder it.
- To the same jar, add rest of the ingredients.
- Blend it and make it a smooth and thick paste.
- Apply the 2nd marination evenly to the chicken.
- Marinate the chicken for 2-3 hrs.
Cooking the Chicken:
- Once the chicken is marinated, place it in between the grill plates, press and lock the grill
. - Place the grill plate on the coal stove, so that it gets the coal smoke evenly.
- Let it cook on medium heat on both sides for at-least 35-40 mins, or until it's crispy and cooked evenly.
- Keep brushing ghee over it in intervals, this step prevents the chicken from drying out.
- Al Faham Chicken is ready. Serve right away along with mayonnaise and onion slices.
