Chicken Kala Vuna - Delicious Bengali Recipe

Chicken Kala Vuna - Delicious Bengali Recipe:

It’s really delicious Bengali dish. There have lot of traditional Bengali cooking method of chicken. ‘Chicken Kala Vuna’ is one of them. It’s looking little different from other, almost like black color. That’s why it’s Kala Vuna.  If you want to cook it on your home just follow the given recipe step by step.










Ingredients for Chicken Kalo Vuna:

2 kg boneless chicken
1 table-spoon red chili powder (morich gura)
½ tea-spoon turmeric powder (holud)
1 tea-spoon chopped cumin seed (jira Bata)
1 tea-spoon chopped ginger (Ada Bata)
1 tea-spoon chopped garlic (rosun bata)
1 table-spoon chopped onion (Peyaj Bata)
4 pieces bay –leaves (Tejpata)
4 pieces cardamom (Elash)
4 pieces cinnamon sticks (Dar chini)
Labongo, Joyotri, Jaifal, fried cumin seed powder
Mustered oil as required (Sorishar tel)
Salt to test.




Method of Preparation (How to Cook):

01. Cut the chicken meat into pieces.
02. Clean the chicken with water and rinse well. And wait for remove water as mush as possible.
03. Now place the chicken in a cooking pen and mix all above ingredients with chicken.
04. Then place it on heater. And cook in light heat. Use a wood stick for shake the meat.
05. Remember it, never use water.
06. Cook continues until chicken become black color.
07. Add the Joyotri, Jaifal, Elash, cinnamon sticks and cumin seed powder before remove from heat.
08. Remove from heat when meats become enough black and oily.
09. You can keep it on heat multiples time for increase test.
10. Serve it hot with rice and plan brad (ruti).

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Chicken Soup in the Bun - English Recipe

Chicken Soup in the Bun - English Recipe:
This soup is a favorite dish of English peoples. The soup will place inside the bun; can eat soup and bun both. That’s why, calls it ‘Soup in the Bun’. It’s very healthy and testy soup. You can cook it on Bengali flavor just follow the given recipe.













Ingredients of Soup in the Bun:

Bun
2 pieces chicken boiled legs meet
2 pieces garlic
1 spoon ginger
½ spoon goalmarich
1 pieces bay-leaves
1 cup cream
2 spoons refined flower
2 spoons oil
3 cups water




Method of Preparation (how to cook):


Make Bun:

01. First make bun or bought it for shopping market.
02. Cut few place of top of bun like a yogurt pot.
03. Make howl inside of bun for place cream and chicken soup.


For Soup:

01. For make the soup, first mix oil and refined flower together. Keep aside.
02. Boiled the chicken leg and remove bone from chicken meet.
03. And mix boneless chicken, garlic, ginger and goalmarich together.
04. Then place the above mixture into a blender and blend well.
05. Now boil the water in a pot then add blended mixture and salt and boil again.
06. Add oil-flower mixture and cream.
07. When soup is ready, then place hot soup inside the bun howl and serve hot.

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Bengali Pineapple Chicken Recipe

Bengali Pineapple Chicken Recipe:
We can cook chicken and pineapple together in many flavors. Here we discuss about how can cook it on Bengali flavor. It’s really testy delicious dish. Try to cook this delicious grabby dish on your kitchen just follow the given recipe.











Ingredients for Pineapple Chicken:

1 kg chicken
¾ cup sliced pineapple
½ cup non-sweet yogurt (Tok Dai)
2-3 pieces sliced red chili
1 tea-spoon red chili powder
1 tea-spoon coriander seed powder
1 tea-spoon cumin seed
¼ tea-spoon turmeric powder
¼ tea-spoon white goal-morich powder
½ tea-spoon garam masala powder
Cinnamon sticks (darchini), labango and cardamom as required (elachi)
1&1/2 tea-spoon chopped ginger
¾ tea-spoon chopped garlic
2 table-spoon chopped onion
½ tea-spoon sugar (if you need)
½ cup sliced onion
½ cup oil
Salt to test



Method of Preparation (How to Cook):

01. Cut the chicken into pieces and clean well with water.
02. Heat the oil in a pen and add sliced onion, cinnamon sticks, labongo and cardamom (gota garam masala), fry until become light brown color.
03. Now add all above chopped and powder masala (except garam masala powder).
04. Add little water with masala and cook for moments (Kosia nin). Then add yogurt (tok doi) and cook for more few minutes (Kosia nin).
05. Now add chicken and salt. Make sure chicken mix finely with masala and cover the pen.
06. Cook continue with medium heat
07. When chicken boil enough then add sugar, garam masala powder, sliced pineapple, sliced dry chili. Again cover the pen (dome din) and cook continue.
08. When its enough thick (makha makha hole) then remove from heat.
09. Serve hot with polawo or rice.

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Deshi Tandoori Chicken Recipe

Deshi Tandoori Chicken Recipe:
Tanddoori Chicken one of the favorite dish for South Asian people including (Bengali, Indian, Pakistain). Also day by day it’s become a popular dish for other part of world. We can call also its one kind of chicken kebab. For prepared this delicious food we need to cook chicken and Tandoori separately. There I given below easiest way to make Tandoori chicken, just look at below and try to cook it on upcoming Eid-Ul-Azaha.








Ingredients for Tandoori Chicken:

For Chicken:

2 pieces chicken meet
Soya sauce
Red chili powder
Testing salt
Ginger
Garlic
Cumin salt
Oil (Soricer Tel)

For Tanduri:

Refined Flower (Maida)
Suger
Egg
Salt to test
Water as required



Method of Preparation (How to Cook):

For Chicken:

01. First clean and rinse well chicken meet.
02. Now add the Soya sauce, red chili powder, testing salt, ginger, garlic, cumin salt (Jira Laban) and oil (soricer) with chicken. Make sure all the above ingredients mix finely with chicken.
03. Then fry the chicken on a grill.

For Tandoori (Ruti):

01. Mix finely the refined flower, milk, egg, sugar and water. Mix gradually to make soft dough, and then make flat Ruti or tandoori.
02. Heat the oil in a flat pen, and then fry the Ruti (plan Brade).
03. Then serve hot with your favorite salad or sauce.

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Bengali Chicken (Murgir Mangsho) Vuna Recipe

Bengali Chicken (Murgir Mangsho) Vuna Recipe:
There have number of dishes of chicken in Bangladesh, but today we are talking about only 'Chicken Vuna'. 'Chicken Vuna' is a traditional delicious dish for Bengali's. Just follow the given recipe you can cook easily Bengali Chicken Vuna (Murgir Mangsho Vuna).










Ingredients for Chicken Vuna:

1 kg chicken
1½ cup water or chicken stock
2 large chopped onion
3 tea-spoons chopped garlic
3 teas-spoons chopped ginger
Chopped green chilies as your test
2 tea-spoons red chili powder
3 tea-spoons Garam Masala powder
1 tea-spoons turmeric powder
1¼ tea-spoon hole toasting seeds
100 gm natural yogurt
5 table-spoons tomato puree
100 gm onion puree
Chopped coriander
Sliced onion barista as required
Oil as required
Sal to test



Method of preparation (How to Cook):

01. Cut the chicken into 2 inches pieces, and then clean finely and rinse it.
02. Heat the oil or ghee in a saucepan, add chopped onions and fry for 3-4 minutes, then add toasting seeds, garlic, ginger, green chili, red chili powder, turmeric powder and water, make paste.
03. Stir in well and fry for couple of minutes.
04. Now add the chicken pieces, stir in well.
05. Mix together finely the yogurt, tomato puree and onion puree in a jug with the water or stock, and then add with chicken, mix finely.
06. Turn up the heat until the sauce begins to simmer and leave to simmer for 15-20 Minutes. And stir it occasionally. You can add water if needed.
07. Now add the garam masala and chopped coriander, and stir in well for the final 2 minutes of cooking. Make sure its dry enough.
08. Garnish with the onion barista before serve.
09. Serve it hot with rice, porota, chapatti etc.

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Chicken Chili with Tomato & Capsicum

Chicken Chili with Tomato & Capsicum:
Did you test ever it? If not, I am asking all (specially Bengali people) to cook it on your home as soon as possible just follow the given recipe. It’s really hot and testy. 













Ingredients for Chicken Chili:

1 kg boneless chicken
Tomatoes
Capsicums
Whole Green chili (sliced by length)
Onions
Oil
Soya sauce
Golmorich powder
Tomato catsup
Sugar
Salt



Method of Preparation (How to Cook):

01. First cut the onions, capsicums, tomatoes like a cube.
02. Now cut the chicken like 1 inches long.
03. Clean the chicken pieces and rinse well.
04. Now add the Soya-sauce, golmorich powder, salt with chicken pieces and mix finely. And keep aside for 15 minutes.
05. Heat the oil in a pen, and then add chicken mixture.
06. Cover it and cook until boil the chicken enough.
07. Then add cube pieces of onions, capsicums, tomatoes and whole green chilies (sliced by length).
08. Just remove from heat add little sugar and tomato catsups.
09. And serve it hot with rice, chapatti etc.

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Chicken with Baby-Corn - Bengali Recipe

Chicken with Baby-Corn - Bengali Recipe:
Chicken with Baby-Corn- it’s a one of favorite delicious cuisine for me, very testy and healthy food. There I have given below Bengali recipe of ‘Chicken with Baby-Corn’. Just follow the given recipe anybody can easily cook it with Bengali test.








Ingredients for Chicken with Baby-Corn:

2 cups chicken chest meat (Murgir buker mangsho)
5 baby-corns
1 table-spoon lemon juice (lebur rosh)
½ tea-spoon ball-chilies powder (Golmarich guro)
½ tea-spoon Soya sauce
½ tea-spoom chopped garlic
½ tea-spoom ginger juice
½ chilie powder
1 tea-spoon salt
1 cup corn flower
1 & ½ cup oil.
Wood or metal sticks.



Method of Preparation (How to Cook):

01. Cut the meat like a cube.
02. Cut the baby-corn size like meat pieces.
03. Mix all the ingredients with baby-corn and meat, and then keep the mixture inside a refrigerator for 30 minutes.
04. Heat the oil in a pen. And make paste of corn flower.
05. Put a piece of meat and baby-corn into a stick.
06. Now sticks mix with corn flower, and fry it on heated oil till becomes brown color.
07. After fry all the sticks, then serve hot with sauce.

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Chicken Vegetable Roll For Ramadan

Chicken Vegetable Roll For Ramadan:
‘Chicken Vegetable Roll’ is delicious cuisine. It very testy and to ensure your delicious iftar try to keep it on your Ramadan food menu. Also it will be a best choice for your evening breakfast. There are given below easy recipe of ‘Chicken Vegetable Roll’. You can make it easily in Bengali flavor just follow the given recipe.









Ingriedients for Chicken Vegetable Roll:


Chicken Vegetable mixture:
1 cup boneless chicken (murgi kima )
2 table-spoons sliced carrot (gajor kuchi)
1 cup sliced onion (peyaje kuchi)
1 table-spoon chopped garlic (rosun bata)
1 table-spoon sliced green chilies (kacka morich kuchi)
½ table-spoon turmeric powder (holud gura)
1-table-spoon tomato sauce
Oil as required
Salt to test

For Ruti:
1 cup refined flower (Moyda)
1 cup milk
1 egg
Water as required
Salt to test

For Fry:
Toast powder (Toaster guru)
1 egg, beaten
Oil



Method of Preparation (How to Cook):

Filling:01. For the filling, heat the oil in a pen, then add chicken and cook it for 5-6 minutes.
02. Add the garlic, cumin powder and salt cook continue, string it occasionally.
03. When chicken is cook enough, then add the carrot, onion, green chilies and tomato sauce, string the mixture to make sure all the ingredients mix finely. And keep aside.

Pen Cake (Ruti):
01. For pen cake (ruti), mix finely the refined flower, milk, egg and water. Mix gradually to make soft dough. Press the dough and divide the dough equally into balls.
02. Flatten each ball between the palms and roll into thin 8 cm-discs or into 4 inch-rounds. Pen cake (Ruti) is ready for filling.
03. Now filling the each ruti with chicken vegetable mixture. And make roll.
04. Beat egg in a ball, and then mix finely the roll in beaten egg.
05. Then roll mix with toast powder.
06. Heat the oil in a deep fry pen, then add roll in oil and fry it till come brown color.
07. Serve it hot with tomato sauce.

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Mixed Chicken Soup Recipe for Ramadan

Mixed Chicken Soup Recipe for Ramadan:
It’s true that we don’t like to eat same food in everyday especially in Ramadan. We always try to change our test and make healthy. And Bengali people want to eat different kind of delicious food in month of Ramadan. They want to make something like special. I think ‘Mixed Chicken Soup’ will be best choice for you if want to take better test and healthy food together. Just follow the given recipe you can make it easily in Bengali flavor.






Ingredients for Mixed Chicken Soup:

½ Kg boneless Chicken (Murgir Mangsho)
1 piece carrot (Gajor)
½ cup papaya (Pepa)
½ cup boiled small porn (Chingri)
1 Egg
3 green chilies (Kacha Morich)
1 tea spoon chopped garlic (Rasun Bata)
1 table spoon corn flower
2 Thai leaves 
½ tea spoon gol marich (round chili) powder
2 tea spoons cheese (makhon)
Sauce depend on your test
1 tea spoon salt



Method of Preparation (How to Cook):

01. First clean well the chicken.
02. Boil the enough water in a deep pen, and then add boneless chicken and salt with water and boil continue.
03. When chicken is boil enough, remove from water and rinse the chicken.
04. Now cut the boneless chicken in small pieces, then wash it again and mix with salt and gol marich powder.
05. Now heat the oil in a fry pen, and then add the chicken pieces with the heated oil and fry it.
06. Add the cheese and chopped garlic and continue fry it, then add the boiled porn, sliced papaya and green chili and mix all finely.
07. Add enough water and cover it (give chicken stock). When it’s boiled enough, then mix finely egg (fetano dim) with it and keep string well.
08. Corn flower mix finely with cold water, and then add the Thai leaves, corn flower mixture and sauce with chicken stock and cook till 10 minutes more just before remove from heat
09. And serve it hot.

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Dhonepatai Murgi Bhuna (Chicken with Coriander) Recipe

Dhonepatai Murgi Bhuna (Chicken with Coriander) Recipe:
Dhonepatai Murgi Bhuna (Chicken with Coriander) is a one of the delicious Bengali cuisine. It will be best for make sure your testy Iftar and Cheheri in Ramadan. I also like it lot, simply to say it’s a favorite chicken dish for me. I am asking peoples to take test of it soon who still don’t take it test. There I given below the recipe of it, just follow it try to cook. 








Ingredients Dhonepatai Murgi Bhuna (Chicken with Corander):

5 - 6 regular pieces chicken
1 cups coriander (dhonepatai)
1/2 cup chopped onion (peyaje bata)
1 tablespoon chopped ginger (ada bata)
1/2 tablespoon chopped garlic (rosun bata)
1 tablespoon chopped green chili (Kacha morich)
1/2 teaspoon turmeric powder (holud gura)
1/2 teaspoon whole cumin - 1 teaspoon (jira)
1/4 teaspoon sugar
1 tablespoons lemon juice
Sliced Lemon
Coriander (without chopped)
Green chili (without chopped)
1/4 cup oil
Salt to test



Method of Preparation (How to Cook):

01. First clean well and rinse the chicken pieces, then marinate with salt and turmeric powder.
02. Now heat the oil in a non-stick pen. When heat enough, add the chicken pieces with heated oil. And fry the chicken pieces until they turn brown color. Keep aside.
03. Add the whole cumin in the same pan and start frying.
04. Now mix the onions, ginger and garlic with cumin and fry for 2 to 3 minutes.
05. At this time again add the fried chicken to the mixture and cook for another 2 to 3 minutes.
06. Add the chopped green chili and coriander and pour a cup of water with chicken, cover it and stir.
07. Now reduce the heat and wait until the water dries up, and then mix the lemon juice and sugar.
08. Continue cook over low heat until the chicken is cooked and fried.
09. When it’s ready, decorate with few more coriander, sliced lemon and green chili on top and serve it hot with rice and prorate.

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Thai Chicken with Carrot-Ginger Salad Recipe

Thai Chicken with Carrot-Ginger Salad Recipe:
Thai Chicken with Carrot-Ginger Salad is delicious Thai cuisine. It is very testy Thai food. You van cook it just follow the given recipe. Total time 40 minutes (Preparation time: 15 and Cook time: 25) need to cook it. 












Ingredients of Thai Chicken with Carrot-Ginger Salad:

4 skin-on, bone-in chicken breasts
2 table spoons unsalted butter, softened
3 garlic cloves; 2 chopped, 1 crushed
4 tea spoons Thai green curry paste
4 tea spoons finely chopped peeled ginger
Grated zest and juice of 3 limes
1 tablespoon vegetable oil
1 pound carrots
 2 table spoons chopped fresh cilantro
Kosher salt



Method of Preparation (How to Cook):

01. First heat the oven to 450 degrees F and place a rack in a roasting pan.
02. Mix well the butter, chopped garlic, curry paste, 3 tea spoons ginger, the zest of 2 limes and the juice of 1 lime in a bowl.
03. Now season the chicken with salt. Loosen the skin and rub the curry butter underneath. Place skin-side up on the rack and pour about 1/2 cup water into the pan. Roast until the chicken is cooked through and the skin is crisp, 20 - 25 minutes.
04. Now mix the crushed garlic with the remaining 1 teaspoon ginger, the zest of 1 lime and juice of 2 limes. Whisk in the vegetable oil.
05. Shave the carrots into ribbons with a vegetable peeler and toss with the dressing.
06. Mix the cilantro and 1/2 tea spoon salt and toss.
07. And serve the chicken with the carrot-ginger salad.

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Thai Chicken Recipe

Thai Chicken Recipe:
There are given below delicious recipe of Thai Chicken. Total time need to 38 minutes for preparation and cook.













Ingredients for Thai Chicken:

1 & 1/2 pounds boneless, skinless chicken breasts cut into 1-inch pieces
2 tea spoons Thai seasoning
16 ounce package frozen cut green beans, thawed
8-ounce package fresh sliced white mushrooms
14 ounce can light coconut milk (recommended: A Taste of Thai
Olive oil cooking spray
1 cup yellow onion, diced
1 tea spoon crushed garlic
1/4 cup low-sodium chicken broth chicken stock
1 lemon, jested
Freshly chopped cilantro leaves, for garnish





Method of Preparation (How to Cook):

01: First cut the chicken breasts into 1-inch pieces.
02. Season chicken breast pieces with Thai seasoning and set aside.
03. Now spray a large nonstick skillet with olive oil cooking spray and heat it over medium-high heat.
04. Add seasoned chicken, onion, garlic and mushrooms. Saute until chicken is just cooked, about 8 to 10 minutes.
05. Mix the green beans, chicken stock, coconut milk and lemon zest.
06. Bring to a boil, then reduce heat and simmer until the beans are cooked about 8 minutes, stirring occasionally.
07. Remove from heat and put in a serving bowl.
08. Serve hot garnished with cilantro.

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