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Posted by on Nov 11, 2014 in Chicken Recipes | 1 comment

Chicken Jalfrezi with Bone / Chicken Jhalfry in My Style

Chicken Jalfrezi with Bone / Chicken Jhalfry in My Style

  Chicken Jalfrezi with Bone / Chicken Jhalfry is a very taste dish. You can change the spice level up to your taste. ENJOY. Ingredients: 1 kg curry chicken(8-12pieces) 1 and ½ cup sliced onion ½ tablespoon finely chopped garlic ½ tablespoon finely chopped ginger 1 teaspoon mustard paste 3-4 Green chillies 2 tomatoes (deseeded and diced) 1 red capsicum (deseeded and sliced) 1 green capsicum (deseeded and sliced) ½ teaspoon Coriander powder ½ teaspoon Cumin powder ½ teaspoon black pepper powder 1 teaspoon Turmeric powder 2 tablespoon chopped coriander leaf 1 teaspoon sugar(optional) 2/3 cup oil Salt to taste How to make: When you are cutting tomato, remove seed and then dice it. Take a large pan or wok and heat oil:  Then add onion and fry 2-3 minutes until the onions are translucent and browned lightly. Then add coriander powder, cumin, turmeric and let fry for 1 minute.  Add chicken pieces with garlic, ginger, black pepper and 1 teaspoon salt; fry for 15 minutes or until chicken becomes

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Posted by on Aug 21, 2014 in Chicken Recipes, Meat Recipes, Vegetables | 0 comments

Tomato Dolma / Tomator Dolma

Tomato Dolma / Tomator Dolma

  I am making Tomato Dolma / Tomator Dolma in Bangladeshi style with gravy but you can bake or grill it, if you want healthier one. And I am using meat today for stuffing but you can make it with fish, prawn (my fav) and even with vegetables. For meat beef and chicken are preferable. If you donet even like tomato, you will love it(it tastes so good). It is a very simple recipe, so please try. Thanks. Ingredients: 400 grams mince meat 6-8 tomatoes(small size preferable) 1 and ½ tbsp. finely chopped onion 1/4 cup onion paste 2 tbsp chopped coriander leaves 1 tbsp ginger paste 1 tsp garlic paste ½ tsp chilli powder or to taste ½ tsp black pepper powder(optional) 2-3 green chilli chopped 1 bay leaf 2 cardamom pods ½” cinnamon stick 2 tbsp breadcrumbs ½ cup milk 1 tsp sugar 3 tbsp oil Salt to taste     How to make: Use a sharp knife to slice the top off each tomato. Use a teaspoon

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Posted by on Oct 28, 2013 in Chicken Recipes | 2 comments

Murgh Musallam

Murgh Musallam

  Murgh Musallam is whole chicken roast cooked in yogurt and spicy fried onion gravy. Though it looks like lot of work but actually pretty easy recipe with extravagant result. Enjoy. Ingredients: • 1 whole chicken ( about 1.5 skin off) 1 approx 2 pounds • 1 and ½ cup sliced onion • 10-12 almonds (skin off) paste • 1 tablespoon poppy Seeds paste • 2 tablespoons coconut paste / coconut milk (optional) • 2 teaspoons chilli powder • 1 teaspoon coriander powder • 2 teaspoons garlic paste • 2 teaspoon ginger paste • 1 tablespoon green Papaya / meat tenderizer • 1 tablespoon lime juice • 1/3 cup Greek yogurt (tok doi) • 2 cloves • 2 cardamom pods • 1” cinnamon stick • 1/3 cup Oil • 2 tablespoons ghee • Salt to taste • 1-2 boiled eggs • Kewra Essence(optional)   How to make: 1. Cut slits every thick part of chicken, wash, and pat dry chicken. 2. Marinate chicken by rubbing papaya, garlic and 1 teaspoon

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Posted by on Sep 16, 2013 in Chicken Recipes | 10 comments

Chittagong Chicken

Chittagong Chicken

  When I posted My Goalondo Chicken, I mentioned few times to make sure the freshness of spices. My mother reminds me to make sure freshness of chicken. Specially when we are talking about Bangladeshi cuisine “freshness is the main key ingredient”. Few things I love to share, in this recipe coriander seeds has a vital role. In Bangladesh all professional chefs /cooks and all authentic cook use roasted and peeled coriander seeds’ paste. First they dry roast coriander seeds; rub it with stone to peel its skin, and then take peeled coriander, even you can buy peeled coriander seeds in shop. If possible please use peeled coriander seeds. You can use Mustard oil to make it authentic but use of garam masala(in Bd cardamom and cinnamon is called garam masala ) over power mustard oil smell, so vegetables oil will give kind of same taste. Enjoy.     Ingredients: • 1 whole Chicken (1 kg) • 5-6 dry chillies • 1 tbsp & ½ tsp coriander seeds • ¼

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Posted by on Aug 30, 2013 in Chicken Recipes, Feature | 11 comments

Goalondo Chicken Curry / Steamer Curry

Goalondo Chicken Curry / Steamer Curry

I cannot tell how many times I am requested for this recipe(strangely I found that they(requesters) left Bangladesh about at least 40 years ago or 1st or 2nd generation Bangladeshi born in overseas). So you can understand that Goalondo Chicken Curry / Steamer Curry will be very traditional Bangladeshi recipe. 40 years ago mustard oil was the only cooking oil (though there was few use of coconut oil which wasn’t very popular). And freshness of spices and uniqueness of fewer ingredients are main motto in this recipe. Please don’t cook it if you don’t have fresh ginger, garlic or chillies. Goalondo Chicken Curry / Steamer Curry was originated by the boatmen of “Goalondo-Narayanganj” steamers in pre-partition India (Bangladesh, India and Pakistan). Ingredients: • 1 whole chicken (1 kg) • 2 cups onion chopped • 1 tablespoon garlic chopped • 1 and ½ tablespoons ginger paste • 8-10 green chillies sliced • 1 ts turmeric powder • 1/3 cup mustard oil • Salt to taste         How to

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Posted by on Aug 3, 2013 in Chicken Recipes | 1 comment

Chicken Broast

Chicken Broast

  Chicken Broast is literally fried chicken. It tastes so good; you will forget to eat outside. Thanks. Ingredients: For Chicken Marination: • 1 chicken (1 kg skin on and cut into 8 pieces) • 3 tbs lemon juice • ½ ts mustard paste • ½ ts chilli powder / black pepper powder • 1 ts salt or to taste • Oil for deep fry For Coating: • 1 egg • 2 tbs milk • 1 ts salt • 1 ts chilli powder • ½ ts cinnamon powder • ¾ cup plain flour • 2 tbs cornflour       How to make: 1. Wash and dry chicken pieces with paper towel. We do nt want any excess water in chicken. If there is excess water in chicken, it will not hold coating well. 2. Marinate chicken with salt, mustard paste, lemon juice and chilli powder for at least half hour. 3. We will make seasoned flour to mix plain flour, cornflour, cinnamon powder and salt. 4. Whisk egg and

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Posted by on Jul 31, 2013 in Chicken Recipes | 5 comments

Narikel Murg / Spicy Coconut Chicken

Narikel Murg / Spicy Coconut Chicken

  I want to say that Narikel Murg / Coconut Chicken is spicy dish with great taste. Please don’t get confuse with the use of sugar. Little bit sugar just acts as taste enhancer.   Ingredients: • 1 chicken (1 kg) • ¾ cup coconut milk • ½ cup onion paste • 6-7 green chillies (sliced) • 2 teaspoons ginger paste • 1 teaspoon garlic paste • 1 tablespoon Cashew nuts /almond paste • 2 teaspoon coriander powder • ½ teaspoon sugar • Salt to taste • 1/3 cup oil   How to make: 1. Cut the chicken into 8-12 pieces and wash it. 2. Take a pan and add together chicken, ginger, garlic, coriander, onion, ½ tsp salt and oil. 3. Cook it till oil is separated and add coconut milk and green chillies. 4. Give a stir and cook it under closed lid till chicken is cooked properly. 5. Check salt and add nut paste, ¼ cup water and sugar. 6. Give a stir and cook 2 minutes.

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Posted by on Jul 30, 2013 in Chicken Recipes | 2 comments

Chicken Seekh Kabab

Chicken Seekh Kabab

  For good moist kabab please never use lean meat. Lean meat hard chewy kabab. If you have got lean meat, add some fat or oil into it. Thigh fillet has bit fat and more moist, so thigh fillet is more preferable than breast fillet. For minced chicken it does not take long time, so don’t overcook. For Eid you can just make it before, skewer it, put refrigerator and cook it on Eid day. If you don’t like mint, use coriander leaves instead. Ingredients: • 300 grams chicken fillet(thigh preferable) • 3 green chillies or to taste • 2 tablespoon mint leaves • 3 tablespoon fried onion • ¼ ts coriander powder • 1 ts chat masala • 1 clove garlic • 1 ts ginger • ¼ ts cardamom powder • ¼ ts cinnamon powder • 2 ts oil • ½ egg • Salt to taste     Also needs skewers (metal or bamboo) How to make: 1. Wash chicken fillet and pat dry it (we don’t want any

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Posted by on May 20, 2013 in Chicken Recipes | 1 comment

Chicken with Taro / Kochu Murgi

Chicken with Taro / Kochu Murgi

  I love chicken with vegetables. Taro (kochu) is a unique vegetable, it goes well with chicken. Any Taro recipe (stem, leaf, small taro or taro) needs to be spicy and be careful to cut it (for stain and it can make your skin itchy). Hard part of cooking taro cut the skin of taro, need to be careful cut thick skin and don’t not keep any brown part of skin. Hope you will enjoy very traditional Bangladeshi vegetables (Kochu) which is quite available in abroad. Ingredients: • 800 grams taro (kochu) • 1 chicken curry cut (size 10) • 1 medium sliced onion • 2 tablespoon onion paste • ½ teaspoon turmeric powder • 1 tablespoon ginger paste • 2 teaspoon garlic paste • 1 teaspoon coriander powder (optional) • 1 and ½ tablespoons chilli powder • 1 bay leaf • 1” cinnamon stick • 2 cardamom pod • ½ teaspoon roasted cumin powder (optional) • 4 tablespoon oil • Salt to taste     How to cook: First

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Posted by on Mar 26, 2013 in Baking, Bread, Chicken Recipes | 4 comments

Chicken Stuffed Bun

Chicken Stuffed Bun

  When I was making Chicken Golden Ball which needed to deep fry, I thought to bake it. Baking will make it healthier than deep fry. So I bake 2/3 of them and love the result. I want to show you the result. So ingredients are same like Chicken golden ball. Process is same too. Just after stuffing each ball, place into a baking try over baking sheet and brush top of the bun with water. Leave the tray in warm place to double in size. Brush the bun with oil and bake in preheated oven at 170˚C for 20-25 minutes. Take out from oven and let it cool down. Enjoy Chicken Stuffed Bun.

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