How To Make Al's Phall Chilli Chicken Curry - Al's Kitchen
WARNING- This curry is EXTREMELY hot and not to be eaten by curry novices. For curry lovers and chilli heads ONLY!!
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Extremely Hot Chicken Naga Naga Phall | My Hottest BIR Recipe |
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This has to be the hottest BIR curry, This is my Extremely Hot Chicken Naga Naga Phall Recipe, it’s crazy, it will have your dripping in sweat but it’s so so moorish. I’ve used chicken but you can lamb, veg, etc.
Warning have this recipe at your own risk!
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Ingredients to this Extremely Hot Chicken Naga Naga Phall
1 Chicken leg boneless/chicken breast or a portion of precooked lamb, veg
3-4tbsp of Veg oil
1tbsp Ginger Garlic paste
Half small onion finely chopped
4-5tbsp Tomato purée
Salt to taste
1 tbsp Mix curry powder
2 tbsp extra hot chill powder
1 tbsp Kashmiri Red chilli powder
1/4 tsp turmeric powder
1/2tsp fenugreek/methi leaves
Handful of fresh coriander chopped
1tsp Jaggery or you can sugar
1 tsp lemon juice
1/2 tbsp of Mr Naga Pickle (add to taste)
Buy Mr naga from here or your local Asian shops
Naga Chilli add to taste (if you don't have Naga Chilli then you can replace with another hot chilli, most Bangladeshi grocery shop will sell them in season)
How to make this extremely hot chicken naga naga Phall - please watch video for full step by step guide and also lots of golden nuggets to help you make your best BIR Curries.
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#extremelyhotcurry #nagachilli #chickenphall
Chicken Phaal ????️????️????️????️????️ (British Indian Restaurant / BIR Style)
One of the hottest curries available, even hotter than the vindaloo, Phall is a British curry which originated in the Bangladeshi-owned curry-houses of Birmingham. It is often made with fiery habanero peppers or scotch bonnet peppers which are incredibly hot for most people
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## HEAT ##
This is a really hot curry but if you want to make it milder to still enjoy the flavours simply reduce the chilli powder to 1-2 teaspoons (rather than 2 tablespoons) and add 1 level teaspoon of Mr Naga pickle.
## Ingredients ##
4-5 tablespoons of vegetable oil or ghee
1/2 teaspoon of fennel seeds
1 medium onion (around 150g, finely chopped)
1 tablespoon of garlic and ginger paste
2 tablespoon of tomato paste (mixed with 6 tablespoons of water)
1 teaspoon of mix powder or curry powder
1/2 teaspoon of salt
2 tablespoon of hot chilli powder
2 teaspoon of chilli flakes
1/2 teaspoon of fenugreek
1/4 teaspoon of garam masala
1 teaspoon of sugar
1 teaspoon of lemon juice
handful of fresh chopped coriander
250ml heated up curry base gravy
10 bits of meat, veg, paneer or tofu
2 teaspoons of Mr Naga (hot chilli paste)
4 green chillies (sliced)
## Method ##
1. heat a pan on medium and add the vegetable oil or ghee. Add the fennel and allow to fry until it starts to sizzle
2. add the onion and continue to fry for a couple of minutes until the bitter smell disappears and it begins to caramelise
3. add the garlic and ginger paste, stir through and fry for around a minute
4. turn up the heat to max and add the tomato puree, mix powder, salt, hot chilli powder, chilli flakes and dry methi leaves, stir through thoroughly and allow to cook out for a couple of minutes. If you curries ever taste grainy it’s because you’re not cooking the spices enough at this stage
5. add in half of the heated base gravy, stir through and allow to reduce for a couple of minutes before adding the remaining base
6. after a further couple of minutes reduce the heat slightly as it tends to spit a lot at this stage, add the garam masala, sugar, squeeze of lemon and fresh chopped coriander and stir through well
7. add your choice of protein and coat to stop it from drying out and add in the Mr Naga pickle and fresh sliced chillies as well
8. allow to simmer until the oils separate, the meat is cooked through and the sauce is the consistency you require
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Original Lamb Phall Recipe BIR | VERY HOT LAMB PHALL CURRY
Phall is known as the hottest curry in an British Indian Restaurant, this is one the original Lamb Phall recipe that i came across during my time in the BIR industry. This Lamb Phall recipes goes back many years before we had the likes Mr Naga (hot chilli pickle) these days many BIR restaurants include a tsp or so when making phall.
Ingredients To Make Lamb Phall (you can use chicken, Veg, etc if you want)
8 pieces of precooked lamb
4-5 Tbsp Oil
250ml Base gravy
1 tsp Ginger Garlic Paste
1/2 diced onion
salt to taste
1 tsp Methi Leaves
1tsp Madras MIx Curry Powder
4-5 tbsp Red Chilli Powder (add more or less if you want)
2 tsp Dried Red Chilli Paste (add more or less if you want)
2-3 tbsp Fresh Coriander Leaves
Otional
1-2 tsp Mr Naga Pickle - add 2 mins before you finish cooking Lamb Phall
Finely chopped green chillies - add 2 mins before you finish cooking Lamb Phall
How To Make Dried Red Chilli Paste for Lamb Phall Recipe
15-20 Dried Red Chilies
In a pan bring water to boil, add dried red chillies and cook for about 10mins, you will notice the dry chillies puff up. At this point turn heat off and leave to cool. Once cooled then blend to paste with a 2tsp oil
How to Make Lamb Phall - Watch video and Follow Video Guide.
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#top10curries #indianrestaurant #curry
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Bangalore Mutton Phal ..!!!||Bangalore Mutton Phal Recipe
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