📝 About This Recipe
Born in the curry houses of Birmingham and London, the Phall is legendary as the hottest dish on the British Indian Restaurant (BIR) menu, surpassing even the formidable Vindaloo. This recipe balances a complex, ginger-forward spice profile with a searing blend of Scotch Bonnet and Habanero peppers to create a thick, tomato-based gravy that is as flavorful as it is fiery. It is a true test of endurance for the spice lover, offering a rich, deep umami base that ensures the heat is supported by incredible culinary depth.
🥗 Ingredients
The Protein
- 800 grams Chicken Thighs (boneless, skinless, cut into 3cm bite-sized chunks)
The Fire (Chili Paste)
- 6-8 pieces Scotch Bonnet Peppers (stems removed; seeds left in for maximum heat)
- 4 pieces Habanero Peppers (finely minced)
- 5 pieces Bird's Eye Chilies (sliced into thin rings)
Aromatics and Base
- 4 tablespoons Vegetable Oil (or ghee for a richer flavor)
- 2 large White Onions (finely diced or blitzed to a pulp)
- 2 tablespoons Garlic Paste (freshly crushed)
- 2 tablespoons Ginger Paste (freshly grated)
- 3 tablespoons Tomato Paste (concentrated)
- 1 cup Canned Crushed Tomatoes (or tomato passata)
The Spice Blend
- 2 tablespoons Madras Curry Powder (hot variety)
- 1 tablespoon Ground Cumin
- 1 tablespoon Ground Coriander
- 1 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala (added at the end)
- 1.5 teaspoons Salt (or to taste)
👨🍳 Instructions
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1
Prepare the chili paste by blending the Scotch Bonnets and Habaneros with a splash of water until a smooth, vibrant paste forms. Wear gloves while handling these peppers to avoid burns.
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2
Heat the oil or ghee in a large, heavy-bottomed pan or wok over medium-high heat until shimmering.
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3
Add the finely diced onions and sauté for 10-12 minutes. You want them to be a deep golden brown, almost caramelized, to provide a sweet counterpoint to the heat.
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4
Stir in the garlic and ginger pastes. Cook for 2 minutes until the raw aroma disappears and the mixture becomes fragrant.
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5
Add the tomato paste and the prepared chili paste. Fry this mixture for 3-4 minutes, stirring constantly. The oil should begin to separate from the paste.
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6
Reduce heat to medium and add the Madras curry powder, cumin, coriander, and turmeric. Stir for 1 minute to 'toast' the spices, being careful not to let them burn.
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7
Add the chicken chunks to the pan. Stir well to coat every piece of meat in the thick spice and chili base. Cook for 5 minutes until the chicken is sealed.
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8
Pour in the crushed tomatoes and the Bird's Eye chilies. Season with salt. Stir to combine everything into a thick, bubbling sauce.
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9
Add 150ml of boiling water, reduce the heat to low, and cover the pan. Simmer gently for 20-25 minutes, or until the chicken is tender and the sauce has thickened to a rich, dark consistency.
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10
Remove the lid and stir in the Garam Masala. Cook uncovered for a final 5 minutes to allow the flavors to intensify and the oil to rise to the surface (the 'bhuna' stage).
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11
Taste the sauce cautiously. Adjust salt if necessary. The heat should be immediate and intense, but with a clear ginger and garlic finish.
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12
Garnish with fresh coriander and serve immediately while steaming hot.
💡 Chef's Tips
Always wear gloves when chopping high-heat peppers like Scotch Bonnets to prevent skin irritation. If the sauce becomes too dry during simmering, add water 50ml at a time to maintain a thick gravy consistency. For an even more authentic 'BIR' (British Indian Restaurant) flavor, use a pre-made 'base gravy' instead of water. Don't skip the long onion frying time; the sweetness of caramelized onions is essential to balance the extreme acidity and heat. If the heat is truly too much, a dollop of Greek yogurt on the side can help temper the fire on the palate.
🍽️ Serving Suggestions
Serve with a large Garlic Naan to help scoop up the thick, spicy gravy. Pair with a cooling Cucumber Raita to provide much-needed relief from the chili heat. Steamed Basmati rice or a simple Pilau rice works best to absorb the intense flavors. A cold, crisp Lager or an India Pale Ale (IPA) is the traditional British beverage choice for this dish. Finish the meal with a mango lassi or a slice of fresh orange to cleanse the palate.