Easy Chicken Phaal Food

CHICKEN PHAAL RECIPE

Steps:

• Take a large frying pan, add the oil and place over medium heat. Once the oil is shimmering, add the fennel seeds and stir for 30 seconds. Then add your ginger and garlic paste.
• Cook the ginger and garlic paste for 30 seconds, then add your chicken and turn the heat to high. Stir the chicken around the pan until it is browned on all sides
• As soon as the chicken is brown, add your naga chillies. Stir the chilli and chicken mix for 30 seconds
• add your spice powder. Stir the chicken around to coat it in the spices. Cook for around 2 minutes or until the spices turn slightly dark and fragrant
• Add your tomato puree and move the ingredients around the pan until the spices have become incorporated into the puree. Cook until thick bubbles appear.
• Add 1 cup of hot base gravy to the pan and stir to combine with the ingredients. Allow this to bubble down until it forms a thick paste. Then add the second cup of base gravy
• add the lemon juice and the coriander.

PHAAL

Steps:

• Place tomatoes, water, garlic, ginger, tomato puree, salt, ghost peppers, chili powder, garam masala, cumin, coriander, fenugreek, and black pepper into a blender and pulse several times to chop. Blend the ingredients until liquefied. Be careful, ghost chilies will burn eyes, mouth, or nose if touched.
• Pour the blended mixture into a large bowl and stir in lamb to coat; let lamb marinate at least 1 hour in refrigerator.
• Heat clarified butter in a large pan over medium-high heat and cook onion until lightly golden brown, 10 to 15 minutes, stirring constantly. Pour the lamb and marinade into the skillet and bring to a boil; cook and stir until sauce begins to thicken, about 5 minutes. Reduce heat to low and simmer until lamb is tender, about 20 more minutes. Garnish with cilantro to serve.