Are you ready to take your taste buds on a fiery adventure? Dive into the world of spice with our Spiciest Carolina Reaper Chicken Phall! This Indian-inspired dish promises to deliver an explosion of flavor and heat that will challenge even the most seasoned spice lovers. With tender chicken thighs marinated in a potent Carolina Reaper chili paste, this recipe is not for the faint of heart. But fear not—once you conquer the heat, you'll be rewarded with a mouthwatering meal that’s perfect for impressing friends or simply indulging your inner spice aficionado. Get ready to turn up the heat and discover how to create this unforgettable dish!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 4 chicken thighs, boneless
- 2 tablespoons Carolina Reaper chili paste
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 teaspoons cumin powder
- 2 teaspoons coriander powder
- 1 can diced tomatoes
- Salt to taste
- Fresh cilantro for garnish
- 2 tablespoons oil
Instructions
- Prepare the chicken by trimming any excess fat and cutting the boneless thighs into bite-sized pieces. Place chicken in a large mixing bowl.
- Create a marinade by combining Carolina Reaper chili paste, half of the minced garlic, grated ginger, cumin powder, coriander powder, and a pinch of salt. Coat the chicken pieces thoroughly and let marinate for 30 minutes at room temperature.
- Heat oil in a heavy-bottomed large skillet or Dutch oven over medium-high heat. Add finely chopped onions and sauté until they turn golden brown and translucent, approximately 5-7 minutes.
- Add remaining garlic to the onions and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
- Carefully add marinated chicken pieces to the skillet, ensuring each piece is laid flat. Sear the chicken for 3-4 minutes on each side to develop a deep, caramelized exterior.
- Pour in the diced tomatoes, reduce heat to medium-low, and cover the skillet. Simmer for 45-50 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Check chicken for doneness by ensuring internal temperature reaches 165°F (74°C). The sauce should have thickened and reduced by approximately one-third.
- Taste and adjust seasoning with additional salt if needed. The dish should be extremely spicy due to the Carolina Reaper chili paste.
- Remove from heat, let rest for 5 minutes, and garnish with freshly chopped cilantro before serving.
- Serve hot with steamed basmati rice or naan bread to help mitigate the intense heat of the dish.
Tips
- Marinate for Maximum Flavor: Allow the chicken to marinate for at least 30 minutes, but if you have time, letting it sit for a few hours or overnight in the fridge will enhance the flavors even more.
- Sear the Chicken: Make sure to sear the chicken pieces well in the skillet. This step is crucial for developing a rich, caramelized flavor that complements the heat of the chili paste.
- Adjust the Spice Level: If you're unsure about the heat, start with a smaller amount of Carolina Reaper chili paste and gradually add more to taste. Remember, you can always add heat, but you can’t take it away!
- Use Fresh Ingredients: Fresh garlic, ginger, and cilantro can elevate the dish’s flavor profile. Opt for fresh over dried whenever possible for the best results.
- Pair with Cooling Sides: Serve your Chicken Phall with cooling sides like yogurt, cucumber raita, or a simple salad to balance out the heat and provide a refreshing contrast.
- Check for Doneness: Ensure the chicken is cooked through by checking that it reaches an internal temperature of 165°F (74°C). The sauce should be thick and rich, perfect for soaking into rice or naan.
- Let It Rest: After cooking, let the dish rest for a few minutes before serving. This allows the flavors to meld together beautifully.
- Garnish Generously: Don’t skip the fresh cilantro garnish! It adds a burst of freshness that complements the spiciness and enhances the visual appeal of your dish.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 28g
Fat: 19g
Saturated Fat: 5g
Cholesterol: 140mg
