Easy Chicken Phaal Recipes

EASY CHICKEN PHAAL

Steps:

• Heat ghee in a large heavy skillet over medium heat and cook and stir red onion in the hot butter until starting to brown, about 8 minutes; stir in garlic and fresh ginger and cook, stirring constantly, until fragrant, about 1 more minute. Stir in chicken pieces and cook and stir until lightly golden brown, about 10 more minutes.
• Mix ground fennel, lal mirchi, cumin, coriander, ground ginger, fenugreek, turmeric, cardamom, cinnamon, cloves, and black pepper in a bowl with 1 to 2 tablespoons water or as needed to make a paste; stir into the chicken and fry spice paste for 2 minutes. Pour in remaining 1/4 cup water and fry the spices and chicken until the water has almost evaporated, 7 to 8 minutes, stirring constantly to prevent spices from burning.
• Mix in jwala chiles, habanero chiles, and tomatoes; cook, stirring often, until tomatoes are softened and start to break apart, about 10 minutes. If chicken is still slightly pink inside, stir in more water, a tablespoon at a time, and cook until water has evaporated and chicken is cooked through.

PHALL (THE HOTTEST CURRY OF ALL!)

Steps:

• Fry the meat in a pan in half the ghee or oil, until sealed (5 to 10 minutes). Set aside.
• Fry the onion, garlic and ginger until golden in remaining ghee or oil.
• Mix the spices with a little water to make a paste.
• Add to the onion mixture and cook for 10 minutes.
• Add the tomato (tinned, ketchup and puree) and chilies.
• Cook for a further 10 minutes.
• Combine the meat and all ingredients in a casserole dish and cook in a pre-heated oven at 400 deg F, Gas 6 for 45 to 60 minutes. (Alternatively, add meat back to the pan with the mixture and cook covered on low heat for an hour. At this stage you can also just throw it all into the slow cooker if you prefer.).