Chicken in Bengali 5 spice

Prep TimeServesSkill
50 minutes2Easy


  • 2tbsp of Oil
  • 300 gms of Chicken thighs bone inn
  • 1tbsp of The Indian pantry’s Bengali 5 spice
  • 1 medium chopped Onion 
  • 1 medium chopped Tomato
  • 1tsp of Turmeric
  • 1tsp of Red chili powder
  • 1tsp of The Indian Pantry’s Garam masala
  • 1 inch chopped Ginger 
  • 4 cloves Chopped Garlic 
  • 3 tbsp of Cilantro to garnish
  • Pinch of salt


  1. Heat oil in a medium pot on a low flame, temper the bengali 5 spice for 15-20 seconds or until it is golden brown. (don’t over temper it otherwise it will be burned & bitter)
  2. Add onions and cook until it is translucent. 
  3. Add chopped ginger and garlic and cook for another 2-3 minutes, then add chopped tomatoes. 
  4. Cook the tomatoes for 5 minute then add remaining spices. 
  5. Saute and cook the mixture for 2 minutes then add chicken and ¼ cup of water mix well, cover the pot with lid cook it at low medium flame for 15-20 minutes or until chicken is cooked completely 
  6. Keep stirring the stew every 3-4 minutes, season with salt as per the taste. 
  7. Garnish with chopped cilantro, and enjoy with steam rice.

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