Easy Chicken Phaal

Made  times
Loving The Alien 0

"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."
Added to shopping list. Go to shopping list.


0 4 servings yields N/A
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  • Ready In

  1. Heat ghee on medium flame in a heavy-bottomed pot. Add the onion and saute until the onions start to brown, about 5 minutes.
  2. Add garlic and ginger, and fry for 1 minute.
  3. Add chicken pieces and lightly brown.
  4. Mix fennel, lal mirchi, cumin, coriander, ginger, methi, turmeric, cardamom, cinnamon, cloves, and black pepper with a little water to make a paste. Add to the pot and fry for 1-2 minutes.
  5. Add 1/4 cup water, and cook until nearly dry, or for about 7-8 minutes. Stir frequently to avoid the spices burning, although it is okay for them to stick a little bit.
  6. Add the chilis and tomatoes, and fry until the tomatoes fall apart, or about 10 minutes. If the chicken is not done yet, just add a little more water.
  7. Serve with Basmati rice and raita.
You might also like