Recipes Cuisine Asian Indian Easy Chicken Phaal 5.0 (1) 1 Review 1 Photo King of all curries! This wonderful dish is the final frontier for all you spicy food gourmands. This curry will make you sweat, but is still one of the most flavorful dishes you'll ever enjoy. If you can't find lal mirchi pepper, use cayenne pepper; if you can't find jwala peppers, substitute serrano chiles. Serve with basmati rice and raita. Submitted by Loving The Alien Published on February 19, 2020 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 40 mins Total Time: 1 hr Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 3 tablespoons ghee (clarified butter) 1 red onion, finely chopped 3 cloves garlic, finely chopped 1 (4 inch) piece fresh ginger, finely chopped 1 ½ pounds skinless, boneless chicken breast halves, cut into bite-size pieces 1 teaspoon ground fennel seed 1 ¼ teaspoons lal mirchi (ground Indian red chile pepper) 1 ¼ teaspoons ground cumin 1 teaspoon ground coriander ¼ teaspoon ground ginger 14 teaspoons ground fenugreek ¼ teaspoon ground turmeric ¼ teaspoon ground cardamom ¼ teaspoon ground cinnamon ¼ teaspoon ground black pepper ¼ teaspoon ground cloves 6 tablespoons water, divided 5 fresh red jwala chiles, finely chopped (use gloves) 7 habanero chiles, finely chopped (use gloves) 4 roma (plum) tomatoes, finely chopped Directions 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. I Made It Print Nutrition Facts (per serving) 226 Calories 10g Fat 11g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 226 % Daily Value * Total Fat 10g 12% Saturated Fat 5g 24% Cholesterol 75mg 25% Sodium 60mg 3% Total Carbohydrate 11g 4% Dietary Fiber 4g 13% Total Sugars 2g Protein 25g 50% Vitamin C 11mg 12% Calcium 51mg 4% Iron 4mg 24% Potassium 401mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.