MANGO CHILLY ALFAHAM

MANGO CHILLY ALFAHAM 🥭🌶️

1. The Mango-Chilly Base (Marinade)

This base provides the primary flavor profile and the vibrant yellow-orange color.

▪️Mango Puree: 1 cup (use a ripe, non-fibrous mango like Alphonso or Badami)

▪️Green Chilies:** 4–6 (adjust for heat level)

 ▪️Bird’s Eye Chilies (Kanthari):** 5–6 (for an authentic       spicy kick)

 ▪️Ginger-Garlic Paste: 2 tbsp

 ▪️Lemon Juice: 2 tbsp

 ▪️Turmeric Powder: ½ tsp

 ▪️Crushed Black Pepper:** 1 tsp

 ▪️Salt:** To taste.

2. The Alfaham Spice Mix

 ▪️Arabic Kabsa/Alfaham Spice:** 1 tbsp

 ▪️Coriander Powder:** 1 tsp

 ▪️Olive Oil or Vegetable Oil:** 3 tbsp

 ▪️Greek Yogurt (Hung Curd):** 2 tbsp (helps the marinade stick and tenderizes the meat)

Preparation Instructions

 1. Chicken Prep: Use a whole chicken cut into four pieces (skin-on is traditional for Alfaham to keep it moist). Make deep incisions (gashes) in the meat so the flavors penetrate to the bone.

 2. The Paste: Blend the mango puree, chilies, ginger-garlic paste, and lemon juice into a very smooth paste.

 3. Marination: In a large bowl, mix the blended paste with the dry spices, yogurt, and oil. Coat the chicken thoroughly, ensuring the marinade fills the gashes.

   Time: Let it marinate for at least '4–6 hours' (overnight is best) in the refrigerator.

 4. Grilling:

   Charcoal (Best): Grill over medium-low heat. Brush with a little melted butter or oil mixed with a splash of mango juice during the last 5 minutes to get that caramelized, glossy finish.

   Oven/Air Fryer: Cook at **200°C** for about 25–30 minutes, turning halfway through, until the internal temperature reaches '75°C'

 5. **Finishing Touch: "Sprinkle with red chili flakes and fresh coriander before serving."

*Serving Suggestions

To match the presentation in your image:

 *Sides:* Serve with fresh Khaboos (Arabic flatbread), garlic sauce and a cooling mint-yogurt dip.

 * **Garnish:** Add freshly sliced mango "hedgehog" style (cross-cut) on the side to emphasize the fruit profile.

Would you like a variation of this recipe specifically designed for a large-scale catering batch?