Name: Easy Chicken Phaal
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Ghee (clarified butter) - 3 tablespoons; Red onion, finely chopped - 1; Garlic, finely chopped - 3 cloves; Fresh ginger, finely chopped - 1 (4 inch) piece; Skinless, boneless chicken breast halves, cut into bite-size pieces - 1 ½ pounds; Ground fennel seed - 1 teaspoon; Lal mirchi (ground Indian red chile pepper) - 1 ¼ teaspoons; Ground cumin - 1 ¼ teaspoons; Ground coriander - 1 teaspoon; Ground ginger - ¼ teaspoon; Ground fenugreek - 14 teaspoons; Ground turmeric - ¼ teaspoon; Ground cardamom - ¼ teaspoon; Ground cinnamon - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Ground cloves - ¼ teaspoon; Water, divided - 6 tablespoons; Fresh red jwala chiles, finely chopped (use gloves) - 5; Habanero chiles, finely chopped (use gloves) - 7; Roma (plum) tomatoes, finely chopped - 4

Ingredients for - Easy Chicken Phaal

1. Ghee (clarified butter) 3 tablespoons

2. Red onion, finely chopped 1

3. Garlic, finely chopped 3 cloves

4. Fresh ginger, finely chopped 1 (4 inch) piece

5. Skinless, boneless chicken breast halves, cut into bite-size pieces 1 ½ pounds

6. Ground fennel seed 1 teaspoon

7. Lal mirchi (ground Indian red chile pepper) 1 ¼ teaspoons

8. Ground cumin 1 ¼ teaspoons

9. Ground coriander 1 teaspoon

10. Ground ginger ¼ teaspoon

11. Ground fenugreek 14 teaspoons

12. Ground turmeric ¼ teaspoon

13. Ground cardamom ¼ teaspoon

14. Ground cinnamon ¼ teaspoon

15. Ground black pepper ¼ teaspoon

16. Ground cloves ¼ teaspoon

17. Water, divided 6 tablespoons

18. Fresh red jwala chiles, finely chopped (use gloves) 5

19. Habanero chiles, finely chopped (use gloves) 7

20. Roma (plum) tomatoes, finely chopped 4

How to cook deliciously - Easy Chicken Phaal

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.