Ingredients
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1 Chicken Breastapprox. 250g each
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3 tablespoons Vegetable Oil
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1/2 teaspoon Fennel (seeds)
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1 medium very finely chopped Brown/White Onion200g each
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2 large grated Garlic Clovesor 2 teaspoon of lazy garlic/puree
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2 cm grated Ginger (Grated)or 1 teaspoon of lazy ginger/puree
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2 tablespoons Tomato Paste
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3/4 teaspoon Salt
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1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
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1/2 teaspoons Coriander Powder
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1/2 teaspoon Cumin Powder
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1/4 teaspoon Turmeric Powder
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1/4 teaspoon Garam Masala Powder
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1 tablespoon Chilli Powder
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2 ground Carolina Reaper Chilli
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1 ground Naga Ghost
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2 chopped Scotch Bonnet Chillies
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2 teaspoons Habanero Chilli Flakes
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4 chopped Birds Eye Chilli
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300ml Water (boiling)
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2 teaspoons Mr Naga (Hot Chilli Pickle)
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1.5 teaspoons Sugar
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1 teaspoon Lemon Juice
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1/8 cup Fresh/Chopped Coriander
Directions
Ever wondered how to recreate your favourite Indian restaurant or takeaway Phall in your ninja speedi. This guide will show you how to get exactly the same fantastic results from scratch at home using only your ninja speedi
Brace yourself for a bold and fiery culinary adventure with my Chicken Phall, a dish that pushes the boundaries of spice and intensity. Originating from the British curry house scene, this recipe is not for the faint of heart, delivering an unforgettable experience for those seeking the pinnacle of heat.
In this preparation, succulent chicken pieces are marinated in an explosive blend of the hottest chili peppers, including scotch bonnets or habaneros. The intense heat is further intensified with a mix of ground spices, creating a bold and daring foundation for the Chicken Phall.
The sauce, a symphony of spice and fire, features an abundance of fresh chilies, garlic, and ginger, resulting in a concoction that is guaranteed to set your taste buds ablaze. The addition of aromatic spices such as cumin and coriander adds depth to the, ensuring a well-rounded and flavourful experience amidst the heat.
Serve my Chicken Phall with caution alongside cooling raita, cucumber, and naan bread or steamed rice. This dish is a true test of spice tolerance, offering an exhilarating journey for those who relish the thrill of intense flavours.
Prepare to embark on a daring gastronomic adventure with my Chicken Phall, a dish that proudly carries the torch of extreme spice, providing a culinary experience that is not only hot but also full of robust and vibrant flavours.
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Steps
1
Done
|
flip the smartswitch to air fry/hob add the oil, mustard, bay leaf, cassia bark, cardamom and onions and sauté for 7 minutes stirring occasionally to soften |
2
Done
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add the tomato paste, garlic, ginger and chopped green finger chillies, stir and sauté for 3 minutes |
3
Done
|
add the chilli powder, fenugreek leaves, salt, paprika, coriander, cumin, turmeric, black pepper and a little water, stir and sauté for 5 minutes slowly add the remaining boiling water and combine |
4
Done
|
select start/stop to finish cooking pull out the legs on the Cook & Crisp tray, then place the ray in the top position in the pot place the chicken pieces on the tray and drizzle over 1 teaspoon of oil pull out the legs on the cook & crisp tray, then place the tray in the top position in the pot |
5
Done
|
close the lid and flip the smartswitch to rapid cooker |
6
Done
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when the time is up remove the chicken and lift the tray using silicone-tipped tongs add the seared chicken back into the sauce along with the lemon juice, garam masala and most of the fresh chopped coriander combine then close the lid |
7
Done
|
flip the SmartSwitch back to AIR FRY/HOB to reduce to a thicker sauce you can open the lid up to allow more water to evaporate sprinkle over the remaining chopped coriander, stir and serve == NOTE== for each additional serving you may need to increase the reduction time by 5 minutes |