Description
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
Ingredients
- Chicken: 750g (curry-cut)
- Potato: 4
- Onion: 3
- Tomato: 2
- Ginger Paste: 1 Tbsp.
- Garlic Paste: 1.5 Tbsp.
- Green Chili: 3-4
- Panch Phoron: 2 Tsp.
- Dry Red Chili: 2
- Kashmiri Red Chili Powder: 1 Tsp.
- Turmeric Powder: 1 Tsp.
- Cumin Powder: 1 Tsp.
- Coriander Powder: 1 Tsp.
- Bengali Garam Masala Powder: 1 Tsp.
- Sugar: 1 Tbsp.
- Salt: to taste
- Lemon Juice: 2 Tbsp.
- Mustard Oil: 4 Tbsp.
Instructions
- Dry-roast 1 Tsp. of Panch Phoron and make a coarse powder of it.
- Wash and pat dry chicken chunks.
- 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.
- 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.
- Category: Chicken
- Cuisine: Bengali
