Spicy Bengali Chicken Recipe with Caramelized Onions & Panch Phoran

Last Updated on 2 months by Neha Deshmukh

Spicy Bengali Chicken Recipe with Caramelized Onions & Panch Phoran

Hey everyone! If you’re anything like me, you absolutely love a dish that packs a flavorful punch. Today, I’m sharing a recipe that’s been a family favorite for years – a Spicy Bengali Chicken with Caramelized Onions and that incredible aroma of Panch Phoran. It’s a little bit of effort, but trust me, every single bite is worth it. I first made this for a friend’s birthday, and it was a huge hit!

Why You’ll Love This Recipe

This isn’t just any chicken recipe. It’s a journey to the heart of Bengali cuisine, brimming with unique spices and textures. The slow-cooked caramelized onions add a sweetness that beautifully balances the heat, and the Panch Phoran brings a warmth you won’t forget. It’s comforting, flavorful, and guaranteed to impress. Plus, it’s perfect for a weekend dinner or a special occasion.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 800 gms boneless and skinless chicken thigh
• 4 tbsp + ½ cup mustard oil
• 3 tsp poppy seeds
• 1 tsp Indian Five Spice (Bengali Panch Phoran)
• ½ tsp turmeric powder
• 2 tbsp chana dal (split gram lentils)
• 4 dry red chili, chopped
• 10 cloves garlic, minced
• 1 inch ginger, grated
• 5 large onions, thinly sliced
• 1 small red bell pepper, cut into thin strips
• 2 fresh green/red chili, chopped
• To garnish: freshly chopped coriander
• To taste: salt

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Mustard Oil: The Heart of Bengali Cuisine

Mustard oil is essential for authentic Bengali flavor. It has a pungent aroma that mellows out when heated, leaving a wonderfully nutty taste. Don’t be scared off by the smell – it’s what makes this dish so special!

Panch Phoran: Understanding This Unique Spice Blend

Panch Phoran, meaning “five spices” in Bengali, is a mix of fenugreek, nigella, cumin, mustard, and fennel seeds. It’s a cornerstone of Bengali cooking, adding a complex, aromatic flavor. You can usually find it at Indian grocery stores.

Chana Dal: A Regional Lentil for Texture & Flavor

Chana dal adds a lovely textural element to the dish. It becomes slightly crispy when fried, providing a nice contrast to the tender chicken.

Chicken Thighs: Why They’re Best for This Recipe

I always recommend chicken thighs for this recipe. They stay incredibly moist and flavorful during the cooking process, unlike chicken breast which can dry out. But if you really prefer breast, see the FAQs section for adjustments!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, thinly slice those onions. This is the most time-consuming part, but trust me, it’s worth it. Heat ½ cup of mustard oil in a wok or large, heavy-bottomed pan over medium heat. Fry the onions in batches until they’re beautifully crispy and caramelized – a deep golden brown. This will take about 20-25 minutes, so be patient! Set them aside.
2. Now, debone the chicken thighs and cut each one into roughly 4 bite-sized pieces.
3. Heat 4 tbsp of mustard oil in the same wok. Add the poppy seeds, Panch Phoran, turmeric powder, chana dal, and chopped dry red chilies. Sauté for about 30 seconds, until fragrant.
4. Add the grated ginger and minced garlic. Stir-fry for another minute, until you can really smell the aroma.
5. Add about ⅔ of the caramelized onions, the chopped fresh chilies, and the red bell pepper strips. Stir-fry for 2 minutes, letting the flavors meld together. Reserve about 2 tbsp of this onion-pepper mixture for garnish – we’ll use it at the end!
6. Add the chicken pieces to the wok. Sauté until the chicken is cooked through, about 15-20 minutes. If it starts to stick, add splashes of water – just enough to prevent burning.
7. Season with salt to taste and sprinkle generously with chopped coriander leaves.

Expert Tips

• Caramelizing Onions: Low and slow is the key! Don’t rush this step.
• Spice Level: Adjust the number of green chilies and dry red chilies to your liking.
• Don’t overcrowd the wok: Fry the onions and chicken in batches to ensure even cooking.

Variations

Spice Level Adjustments: My family loves a good kick, but if you’re sensitive to spice, reduce the number of chilies or remove the seeds before chopping.

Vegan Adaptation (Using Plant-Based Chicken): You can easily make this vegan by substituting the chicken with plant-based chicken pieces. Just make sure to adjust the cooking time accordingly. My friend, Sarah, swears by this version!

Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the labels of your spices to ensure they haven’t been processed in a facility that also handles gluten.

Festival Adaptations (Durga Puja or Poila Boishakh): This dish is often made during Bengali festivals like Durga Puja and Poila Boishakh. It’s a celebratory meal meant to be shared with loved ones.

Serving Suggestions

Serve this Spicy Bengali Chicken hot, garnished with the reserved onion-pepper mixture and the remaining caramelized onions. It’s absolutely divine with steamed rice or warm roti. A side of simple yogurt can also help balance the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Panch Phoran and where can I find it?

Panch Phoran is a Bengali spice blend consisting of five spices: fenugreek, nigella, cumin, mustard, and fennel seeds. You can find it at most Indian grocery stores, or online.

Can I use chicken breast instead of thighs? What adjustments should I make?

You can, but chicken breast tends to dry out. Reduce the cooking time and add a little extra oil to keep it moist. Marinating the chicken breast in yogurt for 30 minutes beforehand can also help.

How can I achieve perfectly caramelized onions?

Patience is key! Cook the onions over low heat for a long time, stirring occasionally, until they turn a deep golden brown and become sweet and tender.

What is the best way to control the heat level in this dish?

Start with fewer chilies and taste as you go. You can always add more, but you can’t take it away! Removing the seeds from the chilies also reduces the heat.

Can this dish be made ahead of time?

You can caramelize the onions a day or two in advance. Store them in an airtight container in the refrigerator. The rest of the dish is best made fresh.