Wednesday, 2 July 2014

Panch Phoran Chicken Curry(Chicken Curry cooked with Bengali Five spices)


500gm Chicken (curry cut)

1 Tbsp Panch phoran

2 Bay leaves

3-4 Green chilies

2 Onions,large, thinly sliced

1 Tbsp Garlic paste

1 whole Red Chili 

1 Tsp Kashmiri Red chilli powder

1/2 Tsp red chili powder or little less

1/4 Tsp Garam masala powder


Salt to taste

3-4 Tbsp Mustard oil

3 Tbsp curd

2 cups warm water


Clean & wash the chicken.

Marinate the chicken with 1 tbsp oil,salt,curd & 1 tsp Kashmiri red chili powder & keep refrigerated for at least 1 hour (I kept it overnight!) 

Heat oil in a wok & temper with the whole chili, bay leaves & 1/2 tbsp panch phoran mixture and let it sputter for a minute.

Keep them aside.Add onions and sauté till the onions are well browned.

Add garlic paste, and mix well. Cook for a further a few minutes.

Add chicken pieces along with.

Then add the chicken pieces,turmeric remaining chili powders,salt & garam masala to the wok and cook well.

Add warm water,mix well to coat the chicken. Stir intermittently and cook till the chicken is tender.

Now heat about 1/2 tbsp of oil in a seperate pan,temper with remaining 1/2 tbsp of panch phoran & green chilies & switch off the gas when they start changing colour.

Add this panch phoran & chili to the chicken,star it well & remove from the flame.

Serve with steamed rice or paratha.

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