Easy Chicken Phaal

Name: Easy Chicken Phaal
Ingredients: 3 tablespoons ghee (clarified butter); 1 red onion, finely chopped; 3 cloves garlic, finely chopped; 1 (4 inch) piece fresh ginger, finely chopped; 1 1/2 pounds skinless, boneless chicken breast halves, cut into bite-size pieces; 1 teaspoon ground fennel seed; 1 1/4 teaspoons lal mirchi (ground Indian red chile pepper); 1 1/4 teaspoons ground cumin; 1 teaspoon ground coriander; 1/4 teaspoon ground ginger; 14 teaspoons ground fenugreek; 1/4 teaspoon ground turmeric; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground black pepper; 1/4 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

20 ingredients

3 steps

Ingredients

3 tablespoons ghee (clarified butter)
1 red onion, finely chopped
3 cloves garlic, finely chopped
1 (4 inch) piece fresh ginger, finely chopped
1 1/2 pounds skinless, boneless chicken breast halves, cut into bite-size pieces
1 teaspoon ground fennel seed
1 1/4 teaspoons lal mirchi (ground Indian red chile pepper)
1 1/4 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground ginger
14 teaspoons ground fenugreek
1/4 teaspoon ground turmeric
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
1/4 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

1

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

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

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.