📝 About This Recipe
Born in the curry houses of Birmingham, England, Phaal is legendary for being the spiciest dish on the British Indian Restaurant (BIR) menu. This Anglo-Indian fusion masterpiece balances a punishing heat from Habanero or Scotch Bonnet peppers with a deeply aromatic, tomato-based gravy rich in ginger and garlic. It is a bold, soul-warming challenge for the true spice aficionado who seeks a complex flavor profile beneath the searing fire.
🥗 Ingredients
The Protein & Marinade
- 1.5 lbs Chicken Thighs (boneless, skinless, cut into 1-inch bite-sized pieces)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Salt (to taste)
The Heat Components
- 6-10 pieces Habanero or Scotch Bonnet Peppers (stems removed; use more for 'extreme' heat)
- 4 pieces Bird's Eye Chilies (finely sliced for texture)
- 2 tablespoons Kashmiri Red Chili Powder (for deep red color and smoky undertone)
The Aromatics & Sauce
- 4 tablespoons Vegetable Oil (or ghee for a richer flavor)
- 2 large Onions (very finely diced or pulsed in a food processor)
- 3 tablespoons Ginger-Garlic Paste (freshly blended is best)
- 1 cup Tomato Purée (unseasoned canned or fresh)
- 1 tablespoon Garam Masala (high quality)
- 1.5 teaspoons Ground Cumin
- 1.5 teaspoons Ground Coriander
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 inch Fresh Ginger (cut into fine julienne strips)
👨🍳 Instructions
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1
In a mixing bowl, toss the chicken pieces with lemon juice, turmeric, and salt. Set aside to marinate for at least 20 minutes while you prepare the base.
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2
Create the 'Inferno Paste' by blending the Habanero/Scotch Bonnet peppers with a splash of water until a smooth, fiery paste forms. Wear gloves when handling these peppers!
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3
Heat the oil or ghee in a large, heavy-bottomed pan or wok over medium-high heat. Add the finely diced onions and sauté for 10-12 minutes until they are golden brown and caramelized.
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4
Stir in the ginger-garlic paste and the sliced Bird's Eye chilies. Cook for 2 minutes until the raw smell of garlic disappears and the mixture becomes fragrant.
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5
Lower the heat to medium and add the cumin, coriander, and Kashmiri chili powder. Stir constantly for 1 minute to 'toast' the spices without burning them.
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6
Pour in the tomato purée and the prepared Inferno Paste. Mix well and cook for 5-7 minutes, or until the oil begins to separate from the sides of the masala (a sign the sauce is concentrated).
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7
Add the marinated chicken to the pan. Increase the heat to medium-high and sear the chicken for 5 minutes, ensuring every piece is coated in the thick chili paste.
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8
Add 1 cup of boiling water (or chicken stock for extra depth). Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes until the chicken is tender.
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9
Remove the lid and stir in the garam masala and crushed dried fenugreek leaves. Simmer uncovered for another 5 minutes to allow the sauce to thicken to a coat-the-back-of-a-spoon consistency.
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10
Taste the sauce (carefully!) and adjust salt if necessary. The sauce should be dark red, thick, and intensely aromatic.
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11
Turn off the heat and let the curry rest for 5 minutes; this allows the flavors to settle and the oils to rise to the top.
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12
Garnish with fresh cilantro and julienned ginger before serving piping hot.
💡 Chef's Tips
Always wear gloves when handling the peppers for the Inferno Paste to avoid chemical burns. If the heat is too intense, stir in a teaspoon of sugar or a dollop of yogurt at the very end to mellow the bite slightly. For the best texture, ensure the onions are cooked down until they almost dissolve into a jam-like consistency. Using chicken thighs instead of breasts ensures the meat remains succulent and doesn't dry out during the long simmer. If you can find 'Bhut Jolokia' (Ghost Peppers), use one or two in the paste for a truly authentic, high-heat Phaal experience.
🍽️ Serving Suggestions
Serve with a large portion of cooling cucumber raita to balance the extreme heat. Pair with buttery garlic naan or flaky paratha to scoop up the thick, spicy gravy. Basmati rice (plain or pilau) is essential for soaking up the sauce and providing a neutral base. A cold, crisp Indian lager like Kingfisher or Cobra is the traditional drink of choice to cut through the spice. Follow the meal with a mango lassi or a piece of jaggery to soothe the palate.