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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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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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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