Chicken with Potatoes and Bengali Spices

Panch phoron (fennel, cumin, nigella, mustard, and fenugreek seeds) is a

distinctive spice combination of Bengali cuisine. This spice mixture has a very strong flavor, so I always use it in small quantities.

SERVES 4

2 pounds skinless, boneless chicken, cut into 2-inch pieces

salt to taste

2 teaspoons ground turmeric

1 tablespoon coriander seeds

1 teaspoon cumin seeds

4 tablespoons mustard oil

3 teaspoons fennel seeds

2 teaspoons mustard seeds

1/2 teaspoon nigella seeds

1 teaspoon fenugreek leaves

Gently rub the chicken cubes with salt and turmeric powder. Cover and refrigerate for at least an hour.

Briefly dry roast the coriander and cumin seeds. Cool and grind into a fine paste, adding a little water.

Heat the mustard oil in a sauté pan over high heat till it reaches the smoking point. Remove, cool, and heat the oil again over medium heat. Add the seasoned chicken pieces. Stir-fry for 3 minutes. Remove the chicken from the pan and keep aside.

To the same oil, add 1 teaspoon fennel, mustard, nigella, and fenugreek seeds. Stir till the mustard seeds start to pop and become very fragrant—about 2 minutes.Put in the cumin-coriander paste. Cook on low heat for a minute, sprinkling a little water if necessary.Add two cups of water, potato fingers, and salt. Simmer till the potatoes are cooked—about 8 minutes.

Gently slide in the chicken pieces and simmer. Keep it uncovered until the chicken is fully cooked—about 8 minutes.

Transfer to the serving dish garnished with remaining fennel seeds.