Panch Phoron Murgi is my way of giving a little twist to the good old everyday Bengali chicken curry aka Murgir Jhol at home. Chandana di, our cook is responsible for making the breakfast and also the lunch which mostly Pasta and her nanny eat, and also our parents whenever they are at our place. Both I and Mehebub carry sandwiches or paratha or salad with us. For dinner, I tell didi beforehand so that all the preps are done before I reach home.
- Panch Phoron Murgi aka Panch Phoron diye Murgir Jhol
- Here's how I cook Panch Phoron Murgi at Debjanir Rannaghar!
- Recipe Card
- Chicken Recipes from Debjanir Rannaghar!
- Have you tried the Bengali Panch Phoron Murgir Jhol recipe from Debjanir Rannaghar!
- Here's the Panch Phoron Chicken Curry Pin for your Pinterest Board!
In my home, chicken is more regular than fish or mutton, or pork and beef. In fact, the last two types are cooked pretty much less. Chicken on the other hand is used quite a lot. I make chicken sandwiches, salad soup, simple chicken curry, and last but not least coffee eats chicken five days a week. You will find several chicken recipes on my blog and why not? Considering the amount of chicken, we eat, I search for the recipes. No one is ready for each of the good old Murgir Mangshor Jhol every day.
Panch Phoron Murgi aka Panch Phoron diye Murgir Jhol
Panch Phoron Murgi is almost similar to the regular Bengali Murgir jhol yet it is different flavor-wise. I not only use Panch Phoron aka Bengali five spices as tempering but I use the powder as well. Talking about Panch Phoron for this recipe I use a mixture that is having Cumin seed, Nigella seed, Fennel Seed, Fenugreek Seed, and Mustard Seed. There is another version of this mix available that calls for Randhuni.
We like Murgir Lal jhol which is nothing but red-hot colored chicken curry. Not that the curry is hot, as I use Kashmiri Red Chili Powder. The tempering and the use of Panch phoron make this curry amazingly flavorful.
Here's how I cook Panch Phoron Murgi at Debjanir Rannaghar!Print
Manch Phoron Murgi aka Panch Phoron Murgir Jhol is a simple Bengali chicken Curry flavored with Bengali five spices. Needless to say, it is different from regular Bengali Murgir Jhol
- 750g Chicken (curry-cut)
- 4 Potato
- 3 Onion
- 2 Tomato
- 1 Tbsp. Ginger Paste
- 1.5 Tbsp. Garlic Paste
- 4 Green Chili
- 2 Tsp. Panch Phoron
- 2 Dry Red Chili
- 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
- 2 Tbsp. Lemon Juice
- 4 Tbsp. Mustard Oil
- Dry-roast 1 Tsp. of Panch Phoron and make a coarse powder of it.
- Wash and pat dry chicken chunks.
- Marinate chicken with ½ Tsp. each of Kashmiri Red Chili Powder, Turmeric Powder, Cumin Powder, Coriander Powder, Bengali Garam Masala Powder, ½ Tsp. Panch Phoron powder, ½ Tbsp. Sugar and also ½ salt and 2 Tbsp. Mustard Oil as well for 30 minutes.
- Peel and cut potatoes into halves.
- Roughly chop onion and tomatoes.
- Now heat Mustard oil in a deep bottom pan and temper the oil with dry red chili and whole panch phoron.
- Add chopped onion and cook till the onion turns translucent.
- Now add chopped tomatoes, green chili followed by ginger paste, and also garlic paste.
- Cook on low flame till the oil floats on the top.
- Add all the remaining spice powders except Garam masala powder and cook for a while.
- Now add marinated chicken and also the potatoes and mix with the spices.
- Cook on low flame till chicken releases moisture.
- This will take around 5 minutes on low flame.
- Add 3 cups of hot water and cover the pan with a lid and cook till the chicken and potatoes are well-cooked.
- This will take around 15 minutes.
- Add remaining Garama masala Powder and switch the flame off.
- Add Lemon juice at this point.
- Serve it hot with steamed rice.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Chicken
- Method: Cooking
- Cuisine: Bengali
- Serving Size: 200g
- Calories: 339
- Sugar: 9.6g
- Sodium: 702mg
- Fat: 15.2g
- Saturated Fat: 1.9g
- Carbohydrates: 47.3g
- Fiber: 6.9g
- Protein: 5.7g
- Cholesterol: 0mg
Keywords: panch phoron murgi recipe, bengali murgir jhol recipe, bengali chicken curry recipe, chicken curry recipe debjanir rannaghar
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@example.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.