No-Fuss Chicken Phaal
◷ 1 hr
Main Course
Pan-seared chicken
This simple pan-seared chicken recipe is perfect for a quick and delicious meal any night of the week. With a crispy golden crust and juicy interior, it’s sure to become a family favorite in no time.
◷
40 min
Total Time
♜
4
Servings
▥
Medium
Difficulty
Ingredients
4
servings
Watch the Recipe
Instructions
1
Step 1
In a food processor, combine chicken, onion, green chilies, garlic-ginger paste, red chili powder, coriander powder, cumin seeds, crushed red chili, salt, fresh coriander, and butter. Blend everything well, then cover and chill the mixture for about 30 minutes.
2
Step 2
Lightly oil your hands, take about 50g of the mixture, and shape it around wooden skewers to form kebabs.
3
Step 3
Bring some water to a boil in a pot, place a steamer rack over it, arrange the kebabs on the rack, cover, and steam on low heat for 15 minutes. Once done, let them cool completely.
4
Step 4
For the sauce, blend together yogurt, coriander powder, black pepper, salt, cumin seeds, garlic, green chilies, lemon juice, cream, water, and fresh coriander until smooth. Set this aside.
5
Step 5
Heat some oil on a large griddle or pan, then fry the steamed kebabs on medium heat until they’re golden all over. Cut the kebabs into 1-inch pieces, then cook for another minute.
6
Step 6
Pour in the creamy sauce, stir gently, and let it simmer on medium heat for 4-5 minutes.
7
Step 7
Turn the heat up to high and cook for another 2-3 minutes until you see the oil start to separate from the sauce.
8
Step 8
Finish by sprinkling fresh coriander and sliced green chilies on top before serving.
Why You’ll Love This Recipe
This dish is quick to make and delivers juicy, flavorful chicken with a crispy skin. It’s perfect for busy weeknights or when you want a simple, satisfying meal without much fuss.
Serving Suggestions
Serve alongside roasted vegetables or a fresh green salad for a balanced meal. A squeeze of lemon or a drizzle of herb butter can add extra brightness and flavor.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan to maintain the crispy skin, or warm in the oven for best results.
