Bengali cuisine is renowned for its rich flavour and distinctive use of spices. One such traditional spice blend that adds depth and aroma to Bengali dishes is “Panch Phoron”. In the vast tapestry of culinary delight, certain dishes stand out for their unique flavours and cultural significance. Pach Phoron chicken is a mouthwatering dish originating from the eastern region of India, is a perfect example of such dish. Pach Phoron chicken is a dish that combines the robust flavour of Bengali cuisine with the aromatic charm of Indian spices. This delectable creation combines the fragrant Bengali spice blend known as Pach Phoron with succulent chicken, resulting in a harmonious fusion of tastes and aromas. In this blog we delve into the tantalizing world of Pach Phoron chicken, exploring the cultural significance, Pach Phoron spice blend, preparation of pach phoron chicken, accompaniment & side dishes.
Cultural Significance:
Food is an integral part of cultural identity and Bengali cuisine reflects the vibrant heritage of the region. Bengali cuisine is renowned for its harmonious blend of flavours and use of aromatic spices, forms the foundation of this dish. In the realm of culinary delights Pach Phoron Chicken stands as a testament to the creativity and depth of flavour found in Eastern Indian cuisine. Through the artful combination of five spices in Pah Phoron, this dish showcases the culinary heritage of the region while providing a delightful gastronomic experience.
Pach Phoron Spice blend:
Pach Phoron the “sorceress of all spices”, proudly owns the rightful place upon the throne of the Bengali spice rack. Pach Phoron, spice blend includes Fennel seeds, Mustard seeds, Nigella seeds, Fenugreek Seeds and Radhuni- brings a unique flavour profile to the Bengali cuisine. Each spice contributes own distinct taste, resulting in a harmonious blend that enhances the overall flavour profile of the dish. Pach Phoron is a hallmark of Bengali cuisine and plays a crucial role in elevating Pach Phoron Chicken to new height.
Preparation of Pach Phoron Chicken:
Whether you are a fan of bold spices or seek a milder taste, pach phoron chicken is a must try recipe that promises to tantalize your taste buds and transport you to the enchanting world of Bengali flavours. Preparation of Pach Phoron Chicken starts with marinating the chicken with Pach phoron masala powder, turmeric powder, Kashmiri chili powder, coriander powder, yogurt and mustard oil. Keep aside the marinated chicken for 30-60 minutes. Then Heat 2 tbsp oil, add the cubed potatoes in the wok and then add salt & turmeric powder to the potatoes, cover and cook the potatoes on medium heat for 6-8 minutes then flip each potato and cover again, let cook for 6-8 more minutes, turn off the heat and keep aside the cooked potatoes.
Heat 2 tbsp mustard oil on high flame and turn down the flame to cool slightly, temper the oil with bay leaf, dry red chili and Pach phoron & allow to crackle.
Now add chopped garlic & fry for 2-3 minutes on medium heat, then add onion paste & fry for 7-8 minutes on medium heat, then add chopped green chili & fry for 2-3 minutes, then add marinated chicken & fry for 8-10 minutes on medium heat.
Now add tomato puree, fry for 4-5 minutes on medium heat, then add pach phoron masala & fry for 2-3 minutes, now cover with lid & cook on low flame for 5-7 minutes or until the oil separates from the masala. Now add fried potatoes and add water as required in the left-over marination masala and then add that water in the chicken, then add salt and cover with lid & cook on medium low flame for 10-15 minutes. After 15 minutes add ghee and chopped coriander leaves. and turn off the heat. Serve hot with steamed rice, roti, naan, luchi or paratha.
Accompaniment & Side dishes:
No dish is complete without an array of accompaniments & side dishes. From aromatic basmati rice to fluffy naan bread, steamed rice, luchi (deep fried flatbread), roti (Indian bread), paratha (fried flatbread), to serve alongside Pach Phoron Chicken.
Ingredients:
- Chicken 400 gm (curry cut with bone)
Chicken Marination:
- 1 tbsp Pach phoron masala powder
- 1 tsp turmeric powder
- 1 tsp Kashmiri chili powder
- 1 tsp coriander powder
- 3 tbsp yoghurt
- 4 tbsp mustard oil
Gravy:
- 4 tbsp mustard oil
- 6-7 small potatoes, cut into halves
- Salt, to taste
- ½ tsp Turmeric powder
- 1 bay leaf
- 1 dry red chili
- 1 tbsp Pach phoron
- 2-3 garlic cloves, finely chopped
- 2 medium Onion paste
- 2 green chilies, chopped
- 1 tomato, pureed
- 1 tbsp Pach phoron masala powder
- 1 tbsp ghee (Clarified butter)
- ½ cup Coriander leaves, chopped
Preparation:
Chicken marination:
- Step 1: Marinate chicken with Pach phoron masala powder, turmeric powder, Kashmiri chili powder, coriander powder, yogurt and mustard oil. Keep aside the marinated chicken for 30-60 minutes.
Gravy:
- Step 2: Heat 2 tbsp oil, fry the potatoes by adding salt & turmeric powder, cover and cook on medium heat for 6-8 minutes then flip each potato and cover again, let cook for 6-8 more minutes, turn off the heat and keep aside the cooked potatoes.
- Step 3: Heat 2 tbsp mustard oil on high flame and turn down the flame to cool slightly, temper the oil with bay leaf, dry red chili and Pach phoron & allow to crackle.
- Step 4: Now add chopped garlic & fry for 2-3 minutes on medium heat, then add onion paste & fry for 7-8 minutes on medium heat, then add chopped green chili & fry for 2-3 minutes.
- Step 5: Then add marinated chicken & fry for 8-10 minutes on medium heat.
- Step 6: Then add tomato puree, fry for 4-5 minutes on medium heat, then add pach phoron masala & fry for 2-3 minutes, then cover with lid & cook on low flame for 5-7 minutes or until the oil separates from the masala.
- Step 7: Now add fried potatoes and add water as required in the left-over marination masala and add in the chicken, then add salt and cover with lid & cook on medium low flame for 10-15 minutes.
- Step 8: After 15 minutes add ghee and chopped coriander leaves and turn off the heat.
- Step 9: Serve hot with steamed rice, roti, naan, luchi or paratha.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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