EXPLOSIVE CHICKEN PHALL BIR STYLE | HOTTEST CURRY IN THE WORLD | CHEF SYED RAHIL AHMED
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- Опубликовано: 6 окт 2024
- This intensely explosive chicken curry will make your taste buds have a nuclear effect in your mouth this is perfect for those who really adore spicy food |
Caution: this curry is extremely spicy not for the mild spicy lovers
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0 Comments
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100% can't wait to have a go at making that. Looks awesome! Thanks for posting. Never would have thought of roasting the powder and flakes first. Lovely stuff.
making this tomorrow ,wish me luck
Wishing you all the best 😊
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Great idea roasting the already ground chilli powder like that. Going to try it when I make a Vindaloo next. 👍
Let me be the tester
Amazing but what were you eating it with looked lush
Thank you steven.. yes it was khichdi or khichuri made with mix vegetable and boneless chicken. Khichdi's main ingredients is rice and lentils.
Gonna defo try this. Thank you
Looks amazing I’m gonna attempt this tomorrow after I try and aquire ghee butter and fenugreek
Can I substitute any of these ingredients if I can’t get them in my local supermarkets
Seen both of them on tescos website so going to try there
You can.
love this mate - I will follow this step by step ! Thanks
Love phall, gotta try this one!
Thank you stephen..Let us know know the outcome.
If you want You can join our facebook group Curry heaven. Link is on video description.
Probably the greatest phall recipe out there. I love this so much, made it every month for the past 3 years 😅
Hope everything is good in life mate ❤
I really want to try this!
That looks amazing, I love cooking phalls, normally use reaper chilli, but I will have to try this one, thanks, great vid.
Thank you Chris 😊 try, you might like it coz the flavor was amazing. but careful it was quite hot for me 🥵
@@BritishianFoodbychefsyedrahil haha I will definitely be trying and will let you know the outcome, thanks again!
My pleasure 😊
Chris if you are in Facebook you can join our Facebook group if you want.
@@BritishianFoodbychefsyedrahil made this curry a few days ago, frying the chillis really does make a difference to the colour it was so dark, tasted great though, 👍👍
@@chrisphallheatlover9848 glad you liked it😊
I love the flavour when toned down with cream
Another great curry Syed. Really looking forward to trying it. Thanks.
Thank you soo much ☺️
Well done Syed ...suffering for your art.
Thank you soo much Jake😊
thank you. I've always wanted to make a phall
Wow! what a great dish
Thank you 😊
Just brilliant, thanks.
Thank you Peter
looks amazing, would never of thought of roasting the powders first. I will give it a try, being a chilli head
Cant stop myself from making this one, love it had it again last night amazing 👍
Any chance of you making another phall curry at one point restaurant style with no base gravy?
Hi chris.
I am glad that you enjoyed the recipe.
Yes i will make one from scratch.
Just having a little break after 1 year non stop uplpad.
Also working on my own recipe apps. Hopefully soon i can upload it on the market.
@@BritishianFoodbychefsyedrahil thank you very much
Hi Syed, what was the accompaniment with the curry? Vegetable Kachori? It looks nice/interesting.
Amazing that ! Love it ! Thanks for the Spice Roasting Tip ! Much Appreciated! The colour of that sauce - Lava ! ;o)
Thank you soo much Phil.
Have you shown how you make your kitchari?
This looks like a really tasty curry, and it looks like you could quite easily dial down the heat from Mental to Mad to Hot by adjusting from 3 to 2 to 1 spoons of chili powder at the start and maybe putting in some paprika - but still maintain the 'flavor essence' of this dish
Thank you Chris. Yes you are right..you can do that. The flavor was amazing. I did finished it myself but not in one go. Coz it was really really hot. But I don't recommend to anyone to have it regularly. Try once in a month or two okay..because I believe too much spicy is not good for our health.
I'm trying this with paneer instead of meat
cant wait try make
Thanks for reply. I’ll need to buy a spice blender and an aluminium pan. Any recommendations on blenders?🙊
Another really nice recipe if i may syed can you please put up a video of how to make chicken chaat i think there might be to versions of this dish im lookong at how to make the one that is not red and sweet if that makes any sense haha
Thank you soo much Anthony. Yes it's on my list.i will upload that very soon.
Thanks for the video Syed! This is the first time I've seen anyone roast spices and use this method to create a Phall which is my favourite curry. Does roasting the spices add a smoky taste to the Phall?
It does ☺️
My favourite
im sweating just watching you eat it
:P
Garlic before the onion? Doesn't that burn the garlic?
Hi, good video dude. Do you think I could make this in a stainless steel pan or wok, I dont have a aliminiam pan
Hi, thank you for your comment.
you can use stainless steel pan or wok. not a problem.
i have few recipes that have done it on a non-stick pan when I didn't have the Al pan.
ALpan helps to get the perfect caramelization. and taste a bit better I believe when your gravy is caramelized.
@@BritishianFoodbychefsyedrahil Thanks
Bless you buddy, that is Exactly my kinda food!!!
Fenugreek.... is that also known as Methi?
😂you sniffling made me smile🙊
Hahhaa..can't handle much heat now..but I used to eat very very spicy food. 😂
Yes fenugreek is methi. We always use dry methi on Indian curries.
Fresh methi I have also recipe call chicken curry with fresh methi. But fresh methi is bit bitter.
phall gets a bad rap...to us BIR chilli heads it's wonderful :)
infact since "mr naga" came on the scene, now we have Naga phall which is heavenly
looks real nice, i have a phall at least once or twice a week, i love it, but i order mine from my local indian, i will have to give this a go to see what it is like :)
Thank you soo much. If you try it let me know hows the result.
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Love it 😍
Thank you 😊
@13:15 the comment tells you all you need to know.
I used to make phall all the time growing up in Brum, it was the ultimate challenge after coming home from the boozer.
Brilliant channel Syed
Thank you Sully. 😊
Are you living in Birmingham now? Or you moved?
Still living in Birmingham. In my opinion the best BIR you can get in the UK..
Your Bengal chilli chicken is addictive. Absolutely stunning
keen to try this but have a few questions , when you add the water to the roasted spices is it hot water as there seems to be a lot of steam and i cant get that naga pickle
here in Australia so can i just mince up some reapers and add that to some sort of other pickle like lime
Hi Dennis, thank you soo much for your comment.
Yes add boiled water into the roasted spice.
And if you can't find Naga, you can either skip it or you can add any sort of chilli pickle or lime pickle.
When we used to do this for our customers I never used Naga pickle. I am talking about 8-12 years ago. Naga pickle wasn't available that much. I know now it's available everywhere in UK.
What is the rice you ate with the curry? Is there a recipe for that as well?
yes it was khichuri or khichuri made with mixed vegetables and boneless chicken. Khichuri's main ingredients are rice and lentils.
i will very soon upload a recipe for that as well.
@@BritishianFoodbychefsyedrahil Thank you. I love Indian food and was obsessed with having Phall curry and look forward to recreating your recipes!
Where do you get extra hot chilli powder? And what kind of chilli is it? The generic chilli powder and crushed chilli flakes are pretty much useless for pepperheads.
Hey Syed, I made this tonight, I managed to track down the extra hot chili powder and even the Pran Naga Pickle (that had to come from Long Beach California) so it took a few days. Dude, even made the curry mix powder. I have to say it wasn't bad at all, I just ate 6 chicken thighs and the sauce. I wasn't interested in sides or any fillers. IF this is the hottest curry in the world then either my taste buds are turned off or the hottest curry in the world has some explaining to do. To me it wasn't any hotter that a jalapeno. I even posted a pic on my instagram cause I was so excited to finally try Phaal.
What I do is, get a batch of fresh carolina reapers, just chop them up and use 3-4 peppers per serving. Add them around halfway through the cooking process. Works great in any chili, curry or stew. Don't deseed the peppers. Much of a pepper's heat is in the seeds.
If you really want to go all out on heat, get yourself a bottle of Mad Dog Plutonium. It's expensive but it brings all the heat you'll ever want and then some. It doesn't really have any flavour so you can add it to just about anything.
make sure to have NAAN BREAD, not cold drinks, bread is the best thing for when it comes to spicy curry
A friend of mine orders this every weekend and doesn't find it hot enough - for me this is beyond insanity !
Synthetic Vinegar!!? Why??? Could you not find Vinegar??
Sorry Normal vinegar Its too strong for me. Smells strong.
But you can use it, it's up to you 😊
Did you say "MAD"
just wondered what the difference was to Phall and Tindaloo....
hi Matthew, I never heard of tindaloo. i think it's just some chefs they made up this name from phall to tindaloo. i worked as a head chef in an Indian restaurant but I never heard of it. it's from local chefs I think.
I think you mean vindaloo, let's just say Asians eat vindaloo as standard level of spice.
@@teefx5681 no I really mean Tindaloo,
www.tripadvisor.com.au/ShowUserReviews-g255093-d725956-r163046984-Jasmin_Indian_Restaurant-Adelaide_Greater_Adelaide_South_Australia.html
@@mattrt12 Back in the day when I frequented curry houses in the UK the scale of heat in a curry was rated, Vindaloo, Tindaloo and ultimately the Phall. I've had the Tindaloo in Jasmine and after the waitress warned me off it the Manager came across to the table and tried to persuade me to order something else. As a Phall lover I struggle to find a curry in Australia hot enough for my taste. After cleaning my plate the Manager asked me how hot it was on the Richter scale, he seemed disappointed when I rated it a 7.
1 year later, I'm gonna make this now, il let you know guys
Too much for me Syed, vindaloo is my go-to curry but phall just a bit too hot. Back when I lived in UK we had a restaurant that served ‘curry hell’ and if you finished it you didn’t pay. Absolutely ridiculous. Happy days in Newcastle upon Tyne.
Hahhaa.ye vindaloo is fine for me.. phall hot i used to eat when i was working in restaurant. Now i dnt. Its ok if you try once..phall is not regular curry . Its not good for health if you eat it regular basis.
That would be the Rupali in Biggs Market. I got the free meal, the certificate and a few other momentos from the Lord of Harpol himself RIP. And yes, it was hot lol
The ruplali in the bigg market Newcastle went there tried it the most discusting curry i have ever had made my mate ill 😀
If your lips do not go numb ,ears do not bleed and loose your eye sight it is not hot enough. This might just fit the bill. Cheers mate
I want my toilet to catch fire. Mmmmmm.
That's over cooked chicken without a doubt. I wish phall was taken seriously, done properly and not mega hot it is very sophisticated.
Too hot for me this. I think it gets to the point where you just won't taste anything else.
Syed, are you eating that? Phew!
Hahahaha..martin dont try this at home 😂 its too hot. I actualy ate all of it..my wife was like i am not eating this..😂 she got scared 😭
@@BritishianFoodbychefsyedrahil your wife's not mad. You clearly are though!
@@Martinwhynot hahhhaa😂
Molten lava brother f”””
garlic cooked far too long
I'm surprised you bother to dry roast the chilli when you won't be able to taste any flavours due to the heat?
The flavor was absolutely perfect..have you ever tried this process? Try it then let me know. You might thinking its gone dark..because i used dry chilli flakes..when you soak the dry chilli flakes without even roasting it still the paste or gravy will be dark.
If you roast the spices the raw smell of the spice won't be there. So I think its better to roast the spice. I am getting very good result after I made syeds roasted special mix curry powder . A big change. Thanks Sayed.
@@BritishianFoodbychefsyedrahil Hi, It wasn't your process I was questioning - it looks great but for 99% of your viewers, this curry is so hot, they wouldn't be able to tell the difference if you had dry roasted or not.
@@JamesBond-gy1hk I agree that dry roasting makes a big difference, I don't see how that matters when adding spoonfuls of chilli powder to make a curry so hot that you can't taste them.
@Randombloke Bloke. I guess he who dares wins...🤷♂️ Let us know how you find it 😁👍
I ordered this once at a BIR for takeaway... before a wedding. I probably cried more than the bride (my sister!). Yes, this is definitely a lad's night out kind of curry. Always know the exits or the toilet. Still, a fantastic memory. What would you add to make this more yellow colour (healthily). TIA