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%Panch Phoron Murgi Recipe 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
Cook Time 20 minutes
Total Time 50 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

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
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