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%Panch Phoron Murgi Recipe Debjanir Rannaghar

Panch Phoron Murgi | Bengali Chicken Curry with Panch Phoron


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


Units Scale
  • 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


  1. Dry-roast 1 Tsp. of Panch Phoron and make a coarse powder of it.
  2. Wash and pat dry chicken chunks.
  3. Marinate chicken with 1/2 Tsp. each of Kashmiri Red Chili Powder, Turmeric Powder, Cumin Powder, Coriander Powder, Bengali Garam Masala Powder, 1/2 Tsp. Panch Phoron powder, 1/2 Tbsp. Sugar and also 1/2 salt and 2 Tbsp. Mustard Oil as well for 30 minutes.
  4. Peel and cut potatoes into halves.
  5. Roughly chop onion and tomatoes.
  6. Now heat Mustard oil in a deep bottom pan and temper the oil with dry red chili and whole panch phoron.
  7. Add chopped onion and cook till the onion turns translucent.
  8. Now add chopped tomatoes, green chili followed by ginger paste, and also garlic paste.
  9. Cook on low flame till the oil floats on the top.
  10. Add all the remaining spice powders except Garam masala powder and cook for a while.
  11. Now add marinated chicken and also the potatoes and mix with the spices.
  12. Cook on low flame till chicken releases moisture.
  13. This will take around 5 minutes on low flame.
  14. Add 3 cups of hot water and cover the pan with a lid and cook till the chicken and potatoes are well-cooked.
  15. This will take around 15 minutes.
  16. Add remaining Garama masala Powder and switch the flame off.
  17. Add Lemon juice at this point.
  18. 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

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