Panch Phoron Murgi | Bengali Chicken Curry with Panch Phoron

Panch Phoron Murgi, also known as Manch Phoron Murgi or Bengali five-spice chicken curry, is a delightful twist on the traditional Bengali Murgir Jhol. Instead of the usual spices, we use a blend of five Bengali spices to infuse this chicken curry with a light and flavorful essence.

Debjani's Note

At home, we have our own routine when it comes to meals. Chandana di, our cook, takes care of breakfast and lunch, which usually consists of simple bengali dishes for our daughter Pasta and our parents. Meanwhile, my partner Mehebub and I bring sandwiches, parathas, or salads with us for our own lunches. Before I return home, I inform didi (Chandana di) about dinner plans so that everything is prepared in advance for dinner, which I or Mehebub cook.

In our household, chicken is more commonly consumed than fish, mutton, pork, or beef. We rarely cook the last two types of meat, whereas chicken finds its way into our meals quite frequently. I prepare chicken sandwiches, chicken salad, soups, simple chicken curries, and, of course, coffee, our golden retriever eats chicken at least five days a week. If you visit my blog, you'll find a variety of chicken recipes, and it's no surprise why - chicken is such a versatile ingredient that never fails to inspire culinary creativity.

Panch Phoron Murgi aka Panch Phoron diye Murgir Jhol - a variation of Benglai Murgir Jhol

When I'm in need of chicken recipes, I always look for something different from the usual Murgir Mangshor Jhol. Panch Phoron Murgi is quite similar to the traditional Bengali Murgir jhol, but it has its own unique flavor. In this recipe, I not only use Panch Phoron as a tempering agent, but I also incorporate the powder form of the spice blend.

Speaking of Panch Phoron, the mixture I use consists of Cumin seed, Nigella seed, Fennel Seed, Fenugreek Seed, and Mustard Seed. Another variation of this blend includes Randhuni.

We particularly enjoy Murgir Lal jhol, a fiery red chicken curry. It's not just spicy, thanks to the use of Kashmiri Red Chili Powder, but also incredibly flavorful due to the tempering and the addition of Panch Phoron.

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Here's how I cook Panch Phoron Murgi at Debjanir Rannaghar!

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Panch Phoron Murgi | Bengali Chicken Curry with Panch Phoron

Panch Phoron Murgi, also known as Manch Phoron Murgi or Bengali five-spice chicken curry, is a delightful twist on the traditional Bengali Murgir Jhol. Instead of the usual spices, we use a blend of five Bengali spices to infuse this chicken curry with a light and flavorful essence.

Course Chicken

Cuisine Bengali

Keyword Bengali Chicken Curry Recipe, bengali murgir jhol recipe, chicken curry recipe debjanir rannaghar, panch phoron murgi recipe

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 4 People

Calories 339kcal

Author Debjani Chatterjee Alam

Cost Rs 250

Ingredients

• 750 g Chicken curry-cut
• 4 Potato
• 3 Onion
• 2 Tomato
• 1 Tbsp. Ginger Paste
• 1.5 Tbsp. Garlic Paste
• 4 Green Chili
• 2 Tbsp. Lemon Juice
• 4 Tbsp. Mustard Oil

Whole Spices

• 2 Tsp. Panch Phoron
• 2 Dry Red Chili

Spice Powders

• 1 Tsp. Kashmiri Red Chili Powder
• 1 Tsp. Turmeric Powder
• 1 Tsp. Cumin Powder
• 1 Tsp. Coriander Powder
• 1 Tsp. Bengali Garam Masala Powder
• 1 Tbsp. Sugar
• 1 Tsp. Salt or to taste

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Instructions

• 
• Toast 1 teaspoon of Panch Phoron until dry, then grind it into a coarse powder.
• Clean and dry chicken pieces.
• In a bowl, marinate the chicken with ½ teaspoon each of Kashmiri Red Chili Powder, Turmeric Powder, Cumin Powder, Coriander Powder, Bengali Garam Masala Powder, ½ teaspoon of the Panch Phoron powder, ½ tablespoon of sugar, ½ teaspoon of salt, and 2 tablespoons of Mustard Oil.
• Let it sit for 30 minutes.
• Peel and halve the potatoes.
• Chop the onion and tomatoes roughly.
• In a deep pan, heat Mustard Oil and add dry red chili and whole Panch Phoron to temper the oil.
• Add the chopped onion and cook until it becomes translucent.
• Next, add the chopped tomatoes, green chili, ginger paste, and garlic paste.
• Cook on low heat until the oil rises to the top.
• Add all the remaining spice powders except for the Garam Masala Powder and cook for a bit.
• Then, add the marinated chicken and potatoes, mixing them with the spices.
• Continue cooking on low heat until the chicken releases moisture, approximately 5 minutes.
• Pour in 3 cups of hot water, cover the pan with a lid, and cook until the chicken and potatoes are fully cooked, around 15 minutes.
• Finally, add the remaining Bengali Garam Masala Powder and turn off the heat.
• Serve Panch Phoron Murgi piping hot alongside steamed rice or freshly made Roti.

Notes

• Panch Phoron is a blend of Cumin seed, Nigella seed, Fennel Seed, Fenugreek Seed, and Mustard Seed in equal proportions.
• You can choose to use any other neutral cooking oil or even olive oil for this Bengali chicken curry. However, it is important to note that mustard oil imparts the distinct pungent flavor that we prefer in Bengali-style chicken curries.
• Adjust the amount of salt according to your taste. I typically use 1 teaspoon of regular salt for every 750 grams of chicken.
• Feel free to use Thai chili or any other type of chili pepper. Modify the quantity based on your desired level of spiciness for the chicken curry.

Nutrition

Serving: 200g | Calories: 339kcal | Carbohydrates: 47.3g | Protein: 5.7g | Fat: 15.2g | Saturated Fat: 1.9g | Cholesterol: 0mg | Sodium: 702mg | Fiber: 6.9g | Sugar: 9.6g

Related Curry Recipes

Chicken Recipes from Debjanir Rannaghar!

• Orange and Herb Roasted Chicken and Vegetables (also known as Roast Chicken)
• Dak Bungalow Chicken Curry (also known as Chicken Dak Bungalow)
• Murgi Khichuri (also known as Murgir Mangshor Khichuri)
• Chicken Chaap (also known as Chaap Bhaja)
• Pishpash aka Pish Pash (also known as Anglo-Indian Rice and Chicken Hotchpotch)
• Doi Murgi (also known as Kolkata style Doi Chicken or Bengali Curd based Chicken Curry Recipe)
• Aam Kasundi Murgi (also known as Bengali Style Chicken in Mango Mustard Sauce)
• Bengali Desi Murgir Dum (also known as Bengali Country Chicken Curry)
• Authentic Green Thai Chicken Curry recipe (also known as Green Thai Curry)
• Bangladeshi Chicken Roast (also known as Biyebarir Chicken Roast | বাংলাদেশী বিয়েবাড়ির চিকেন রোস্ট)
• Restaurant Style Chicken Malai Kebab (also known as Chicken Reshmi Kebab | Murg Malai Kebab)
• Kolkata style Chicken Bharta (also known as  Chicken Bhorta)
• Kancha Lonka Murgi (also known as Bengali Chicken Curry cooked with the skin of Green Chili Paste)
• Robibarer Murgir Jhol from my Mother's Kitchen (also known as Bengali Chicken Curry)
• Chicken Salad (also known as cold chicken salad)
• Tandoori Chicken (also known as Chicken Tandoori)
• Kerala Style Chicken Stew (also known as Kerala Chicken Stew)
• Bengali Chicken Stew (also known as Kolkata style Chicken Stew)
• Goalondo Steamer Curry (also known as Boatman Style Chicken Curry)
• Kolhapuri Chicken (also known as Kolhapur Chicken)

Have you tried the Bengali Panch Phoron Murgir Jhol recipe from Debjanir Rannaghar!

Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at [email protected]. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.

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About Debjani Chatterjee Alam

I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

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