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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.