Bengali chicken stew

Bengali chicken stew

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Panch phoran - Mix equal quantities of fenugreek seeds (methi dana), cumin (jeera) seeds, aniseed (saunf), mustard seeds (rai), and onion seeds (kalonji). Store in any airtight jar and use as and when required.
Servings: 4
Calories: 700


  • 1 Chicken cut into 8 pieces
  • 4 tbsp Vegetable oil
  • 2 tsp Panch phoran see above
  • 1 Bay leaf tej patta
  • 1 tsp Ginger adrak paste
  • 1 tsp Garlic lasan paste
  • 3 1/2 oz Tomatoes cut into slices
  • 1 tbsp Turmeric haldi powder
  • 1 tsp Coriander dhaniya powder
  • 2 tsp Cumin jeera powder
  • 16 floz Water
  • 2 Potatoes cut into wedges
  • 2 Cauliflower phool gobhi, cut into florets


  • Heat the oil; add the chicken and saute for 1 - 2 minutes. Remove with a slotted spoon and keep aside.
  • In the same oil, add panch phoran and bay leaf. Saute for a few seconds.
  • Add ginger and garlic pastes, tomatoes and the dry spices. Saute further for a few seconds.
  • Add the chicken pieces and the water, followed by potatoes and cauliflower.
  • Bring the mixture to the boil; leave to simmer for at least half an hour or until the chicken is tender.
Calories: 700 kcal
Carbohydrates: 36 g
Protein: 44 g
Fat: 44g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 143 mg
Sodium: 236 mg
Potassium: 1794 mg
Fiber: 9 g
Sugar: 7 g
Vitamin A: 491 IU
Vitamin C: 167 mg
Calcium: 117 mg
Iron: 5 mg
Dishes Stews
Cuisine Indian
Ingredients Chicken
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