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Hot As Hell Chicken Phall

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Silly hot as it was, this chicken phall was amazing. 

If you were brave enough to try my ridiculously spicy chicken wings, this is the next level up. 

This chicken phall is a bit too too spicy for me if I’m honest. I tried it and managed to eat two chicken wings with some sauce. But that burn is something I won’t forget for a while.

Still, I know that many of you rely on me to come up with curry house style recipes so I didn’t want to let you down. 

I often tell people that if you add too much spice, it will take away from the other flavours in the curry. 

That just wasn’t the case with this chicken phall. That’s why I didn’t stop at just one chicken wing! The homemade chicken phall was delicious. 

chicken phaal

If you like the spiciest of curries, this is a good place to start!

How is this chicken phall  different to my ridiculously spicy chicken wings?

This recipe also calls for chicken wings though you could use the main ingredient of your choice. Chicken tikka, lamb tikka, keema, paneer… They would all work here.

How this chicken phall differs is in the Psycho juice hot sauce and Psycho Spice blend I used.

For this recipe you need to get some Psycho Juice Extreme Hot Ghost Pepper Sauce and  Psycho Spice Chipotle Ghost pepper .  Of course if you don’t live in the UK, you could source yourself some alternative ghost pepper blends but there really is no substitute. 

What is the idea behind this chicken phall recipe?

Pain. That’s right, this one is so hot you would be crazy to eat it all. I based the recipe on my much milder chicken chilli garlic curry sauce.

So many of the ingredients are the same as the milder version such as lots of garlic, both fresh and dried, green chillies and onion.

There are also common curry house spices such as mixed powder and Kashmiri chilli powder.

It’s those Psycho products that take it from a curry for my grandma up to an inferno in your mouth.

Do I need a gas mask with goggles to make this?

I didn’t but my wife wasn’t very happy with me. She couldn’t breath.

Is this the hottest chicken phaal around?

Probably not. That said, it could be if you add more Psycho Juice!

I think I’ll leave it at two tablespoons when I make it next. 

What do you serve chicken phall with?

If you’d like to make this curry into a feast, you’ve come to the right place. You could just go for a side of Basmati rice or mushroom fried rice.
If you’d like to make naans, why not try one of these?  Instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans (if you have a tandoor oven), or if you’re cooking outdoors, karahi naans. Oh, and really easy but just as delicious are homemade chapatis.

You might also like to serve up an easy curry house style tarka dal or slowly cook dal makhani.

Want to start your chicken phall meal off with a bang? How about fried shop bought poppadoms or if you’re feeling ambitious, make your own poppadoms from scratch and serve them with coriander chutney, red onion chutney, and/or tamarind chutney.

Step by step photos…

cooked chicken wings

Cook your chicken or other meat either of the methods mentioned in the recipe. BBQ is also good. I used an air fryer for ease and speed.

air fryer

This is the air fryer I use for these spicy chicken wings and all sorts of tandoori cooking.

If you’re looking for a good air fryer, I can highly recommend the Instant Pot Duo Crist + Air Fryer above. If you click the link and make a purchase I do make a few pennies from it by the way. 

I use mine all the time!

Tomato puree and hot sauce

This time around, I mixed the hot sauce with the tomato puree before starting.

Frying chopped onion

Heat the oil in a balti pan or metal frying pan. When visibly hot, stir in the chopped onion.

Frying garlic and chillies

Fry the onion until soft and translucent and the stir in the garlic and chillies.

Adding garlic and ginger paste to pan

Fry the garlic and chillies for about 30 seconds and the stir in the garlic and ginger paste.

Pouring tomato and chilli sauce in.

Pour in the tomato puree mixed with the chilli sauce and bring to a simmer.

Stirring ground spices into the mix

Stir in the ground spices.

Adding base sauce to curry.

Add about 1/3 of the base sauce and bring to a simmer, only stirring if it is sticking to the side of the pan.

Adding chicken wings to sauce.

Once simmering again, add the chicken wings.

Adding the rest of the base sauce

Be sure to top it up with small amounts of the base sauce until you have used it all.

Finished curry chicken wings

To finish, add the lime, kasoori methi and salt to taste. I also added some dried garlic flakes to mine.

Finished chicken phall

Dig in if you dare.

Finished chicken phall.

This may have been really spicy but it was also very good!

Looking for something a bit less spicy? Try some of these…

Butter chicken
Goan Cafreal chicken wings
Chicken Sajji

Who is the recipe for?

Not for korma fans! I made this recipe which is really big enough to serve one but my wife and I had to split it.

It was really spicy but the flavour was amazing.

If you enjoy a good chicken phaal. you’ll love this one.

I recommend serving this chicken phaal with this perfect Basmati rice!

Yield: 1

Hot As Hell Chicken Phall

chicken phall
Cook Time 10 minutes
Prep Time 10 minutes
Additional Time 20 minutes
Total Time 40 minutes



  1. Rub 1/2 tbsp oil and 1/2 tsp chipotle ghost pepper powder into the wings. Allow to sit for 10 minutes or longer if you like.
  2. For ease and speed, I cook the chicken wings in my air fryer for 20 minutes. You could also pre-heat your oven to 200c/400f and roast for 40 minutes until nicely browned.
  3. Once cooked, it's time to cook that chicken phall. Heat the remaining oil in a pan over high heat and when visibly hot, stir in the chopped onion and fry it for about 3 minutes or until soft and translucent. Stir in the garlic slivers and sliced chilli and fry for a further 30 seconds.
  4. Add the ground spices and fry for about 30 seconds and then top this with the tomato puree mixed with the chilli sauce.
  5. Bring this all to a simmer and then stir in about 1/3 of the base sauce. Bring this to a simmer and then add another third of the base sauce, only stirring if the sauce is obviously sticking to the side of the pan.
  6. Add the cooked chicken wings and stir them into the sauce. Then add the remaining base sauce.
  7. As it comes to a simmer, add the kasoori methi, lime juice and salt to taste. Garnish with some more fresh chillies if you like.
  8. This chicken phall amazing with chapatis or parathas.

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The authentic British made balti pan I used is supplied by The Birmingham Balti Bowl Company. This is the new range and I love it.


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