Sameer Restaurant

Chef Pyari Lal’s Unforgettable Al Faham Charcoal Grilled Chicken: A Taste of Arabia at Sameer Restaurant

Introducing an all-time favorite and best-selling dish from our highly skilled Chef Pyari Lal, a Tandoori and Barbecue maestro with 25 years of experience crafting delicious kebabs and grills. At Sameer Restaurant, his exquisite Al Faham Charcoal Grilled Chicken entices customers daily, with almost 100 plates flying out of the kitchen. This tender, juicy, and mouthwatering dish is a true delight, and Chef Pyari Lal is now revealing the secret recipe for you to enjoy at home. But beware, reading this irresistible recipe might just have you calling our restaurant to order a plate immediately!

Unveiling the Al Faham Charcoal Grilled Chicken: A Middle Eastern Delicacy


  • Chicken, leg-thigh pieces: 6 to 8 For Arabian Spice Mix:
  • Coriander seeds: 1 tbsp
  • Fennel seeds: 1 tbsp
  • Cumin seeds: 1 tsp
  • Whole black peppercorns: ½ tbsp
  • Whole cardamoms: 3
  • Whole cloves: 2
  • Whole cinnamon: 1-inch slice
  • Turmeric powder: 1 tsp
  • Chili powder: 1 to 2 tbsp For Marinade:
  • Onion, yellow: 1
  • Tomato: 1 small-sized (or ½ of a large tomato)
  • Garlic: 3 large cloves
  • Ginger: 2-inch slice
  • Green chilies: 2 to 3
  • Cilantro, chopped: 2 handfuls
  • Olive oil: 1 tbsp
  • Lemon juice: juice from 1 lemon
  • Salt: 3 tsp
  • Yogurt: 4 tbsp


  1. Begin by roasting the whole spices over medium heat for 5 minutes until aromatic. Remove from heat, add turmeric and chili powder, and let cool. Grind the spice mix to a fine powder in a spice grinder.
  2. Blend all ingredients for the marinade together, adding the prepared spice mix. Grind to a smooth paste.
  3. Clean the chicken leg-thigh pieces, and remove the skin if desired. Place the chicken in a large bowl and pour the marinade over it. Spread the marinade evenly over the chicken, cover with cling wrap, and marinate in the refrigerator overnight or for at least 4 hours.
  4. Fire up the grill, grease with oil, and place the marinated chicken on it. Grill for 5 minutes covered, then flip and spray with non-stick cooking oil. Grill for a few more minutes, basting with leftover marinade.
  5. Grill and flip the chicken a few times until cooked through but not over-grilled. Before removing the chicken from the grill, spray with non-stick cooking oil and grill for an additional 3 minutes.
  6. Transfer to a plate and garnish with sliced onions, tomatoes, lemon, and cilantro. Serve warm and savor the unforgettable taste of Chef Pyari Lal’s Al Faham Charcoal Grilled Chicken.

Optional: To bake Al Faham Chicken in the oven, preheat the oven to 400°F (200°C), and follow the baking instructions included in the original recipe.

Give this exquisite recipe a try, and let the aromas of the roasted spices and homemade marinade fill your home, transporting you to the heart of Arabia. Remember to marinate the chicken overnight or at least for 4 hours to maximize the flavor and tenderness of this delightful dish. We hope you enjoy this incredible taste experience from Chef Pyari Lal at Sameer Restaurant

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