Monday, February 23, 2015

Arabian Al faham Chicken

7 spices chicken dah biasa sangat buat....kali ni cuba pulak al faham chicken ni. Rupa dah ada iras2 ayam percik jer...

Resepi ni saya jumpa kat  Sedap dan bahan pun mudah jer nak dpt...

Arabian al faham chicken


Whole chicken with skin : 4 nos (4 ekor ayam)
Onion : 3 medium sized ( 3 biji bawang besar)
Ginger : 1 inch piece (1 inci halia)
Garlic : 8 cloves (8 ulas bawang putih )
Green Chillies : 4 nos (4 biji cili hijau)
Tomato : 4 nos (4 biji tomato)
Curd/yogurt : 1/2 liter ( 2 cawan curd/yogurt)
Lemon extract : 2 lemons (perahan 2 biji lemon)
Salt , Pepper : As needed (garam dan lada hitam secukup rasa)
Olive oil : 2 tsp (2 sk minyak zaitun)
Arabic Masala : 2 tsp (2 sk arabic masala)

Preparation of Arabian Al faham Chicken

Divide each chicken lengthwise into two pieces.
Blend the ingredients Onion, Ginger, Garlic, Green chillies, and tomato into a fine paste.

Mix the curd, lemon extract, Arabic masala, salt, pepper powder and olive oil and add the #2 paste to this. Spread this paste over the chicken pieces thorughly and keep it for 2-4 hours. Grill it and serve alfaham hot with Khuboos, Appam, Idiyappam

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

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.

Related Posts Plugin for WordPress, Blogger...