Authentic Al Faham Chicken (Oven Version)
Traditional Gulf-style two-stage marinated Al Faham chicken with roasted spices and smoky finish.
Instructions
Stage 1 – First Marination
Make 2–3 deep cuts down to the bone on the thigh side.
Mix yogurt, lemon juice, ginger-garlic paste, and salt.
Coat chicken thoroughly and refrigerate for 2 hours (maximum 3 hours).
Prepare Spice Paste
Dry roast whole spices for 1–2 minutes until fragrant.
Cool and grind to a fine powder.
Heat tomato paste in a small pan for 2–3 minutes until slightly darkened and thickened.
Let tomato paste cool.
Mix ground spices, roasted spice powder, olive oil, cooked tomato paste, and lemon juice into a thick paste.
Stage 2 – Second Marination
Apply spice paste over chicken without rinsing first marinade.
Press paste into cuts and under skin.
Marinate minimum 6 hours or overnight.
Oven Cooking
Preheat oven to 210°C (410°F).
Place chicken on wire rack over tray.
Bake 25 minutes.
Flip and bake 15–20 more minutes.
Broil 4–6 minutes until lightly charred.
Ensure internal temperature reaches 80°C (176°F).
Rest 8–10 minutes before serving.
Optional Smoke Finish
Place hot charcoal in small metal bowl inside tray.
Add 1 teaspoon oil and cover tightly for 5 minutes.