Category Archives: Chicken and Poultry

Chicken Pakora

Chicken Pakora

Chicken Pakora


For marination:

Cubed boneless chicken 250 gram ( you may take breast meat or thigh meat)

Yogurt 1 tbl spoon

Ginger paste 1 teaspoon

Garlic paste half teaspoon

Little amount of turmeric , 1/4th teaspoon

Chili powder half teaspoon

Coriander powder 1/4th teaspoon

Salt to taste

Kabab Masala Powder half teaspoon

For Kabab Masala , dry roast cumin ( jeera), Whole coriander ( dhonia), Cardamom ( elach), cinnamon( Dalchini), cloves ( lobongo/long), black pepper, nutmeg ( jaifol), mace (javetri),fennel ( sauf/mouri), dry chili together and grind them into a smooth powder.

For the Batter:

All purpose flour half cup

Gram Flour/ Besan 1/8 th cup or 2 tbl spoon

Corn Starch 1 tbl spoon

Baking soda 1/4th teaspoon ( optional)

Baking Powder 1/4th teaspoon

Little salt

A pinch of red chili powder

A pinch of red food coloring (optional)

1/4th teaspoon of Cumin seed

1/4 th teaspoon of Fennel seed ( mouri/sauf)

Chilled Water

Cooking Method:

1. Marinate the chicken with all the ingredients mentioned above for marination for at least 1 hour. The longer you marinate , the yummier it is.

2. Make the batter with all the ingredients mentioned for batter. Make a medium thick batter. It shouldn’t be too runny or too thick. But Consistency should be thick enough to cover the chicken. Take out the chicken cubes from the marinade and put into the batter.

3. Heat oil and deep fry the pakoras on medium low heat. the longer you fry . the crispier the pakora will be.

4. Serve with your favorite dip or sauce.

My Favorite Dipping for Pakora:

Take 2 tbl spoon of Mayonnaise and 2 tbl spoon of plain yogurt. Mix well, add little sugar, finely chopped garlic, a pinch of mustard powder ( optional) and sprinke little salt, if needed.. . You may add chopped mint if you like….. Yummy and creamy!!!!!!!!!!!!!!!!!


Egg Kofta with Wax Gourd in coconut milk

Egg Kofta with Wax Gourd in coconut milk

Egg Kofta with Wax Gourd in coconut milk

This is a fusion of two different recipes of my mom. One is egg kofta and other is Wax gourd/ chaalkumra in coconut milk. Both are my favorites..I combined two recipes in one and it tasted too good. In original recipe my mom used to steam the egg mixture like pudding or flan. We used to call that JHAAl PUDDING or “Savory Pudding” . Then she would slice them and cook in gravy of our choice. Sometimes in coconut milk, sometimes regular curry way. Here, I didn’t steam the kofta, instead I microwave them for two minutes. Huge time saving!!!!!!!!!!!! The whole preparation took me less than 20 minutes !!!!!!!!!!!!!!!

I already posted microwave egg kofta curry previously. There I used cup for making Cup kofta, but today I gave it the original , authentic look. Here’s the link of my Microwave egg kofta curry..


For kofta:

3 eggs
Half of one medium sized potato ( boiled and mashed)
Half a teaspoon garlic paste
Half a teaspoon ginger paste
Little turmeric powder
Little chili powder

Other ingredient:

Wax gourd or chaalkumra cut in thick square or cube.

For gravy:

6 tbl spoon of onion paste
1 teaspoon of ginger paste
Half a teaspoon of garlic paste
Half teaspoon turmeric powder
1 teaspoon of chili powder ( or according to taste)
1/4th teaspoon of coriander powder
1 cup of medium thick coconut milk
Bayleaf, cinnamon, cardamom
Cumin seed and cardamom- roasted and grinded together into a powder.
salt to taste

Cooking Method:

1.For Kofta beat 3 eggs and blend it with mashed potato ( half of one medium sized potato), little ginger-garlic paste, little turmeric powder, chili powder and salt.

2. Now pour some of the mixture into a greased square box. The kofta will rise up to the top of the box,so pour only half of the box at a time..Microwave for 2 minute or until done …You can also pour the mixture into a greased microwave oven proof dish and bake it like a cake.Then slice it and cook it in the gravy.
In the original recipe it’s being poured into a mould and was cooked on steam like pudding. That is how it looks after slicing.


3. In the mean time fry the wax gourds in oil . Before frying , rub them with little salt and turmeric. Don’t deep fry them. Heat oil in another wok . Add bayleaf, Cinnamon and fry a little. Then add onion paste, ginger-garlic paste, turmeric-chili, coriander powder and salt..cook adding water little by little. Now add 2/3 rd cup of water and 1 cup of coconut milk.Add the kofta and gourd . Cover the lid.. I used Maggie coconut milk powder . To enhance taste , I Mixed my coconut milk powder in regular milk while making the coconut milk.

4. Cook them on medium low heat. The koftas may expand a little, so make sure the gravy should go into the koftas..

5. Microwave Cumin seed and 2/3 cardamoms. Grind them into a powder. Add them into the gravy.Add some green chilies too.

6. Turn off the heat and let it be on the stove like that for 5/10 minutes with the lid on until oil separates.

Enjoy with plain rice or pilaf/ Polau !!!!!!!!!!!!


1. Always use small boxes for thick volume of kofta.

2. When done, don’t try to unmold the pudding as it may break from the bottom. Just slice keeping them on the box and take out the pieces from the box.

3. Make sure the gravy goes into the koftas.


Chicken Roast Desi Style

Chichen roast desi style

Chicken roast desi style


1. 1 chicken, cut in 4 or 6 pieces
2. Yogurt half cup + 1/8th cup for marination
3. 1 and half table spoon of ginger paste
4. 2 teaspoon garlic paste
5. 3/4 th cup of chopped onion
6. tomato sauce 1 and half tbl spoon
7. Tamarind sauce ( store bought) 1 teaspoon
8. Chili powder 1 teaspoon
9. Coriander Powder half teaspoon
10. Salt
11.Bayleaf, cinnamon, cardamoms
12. Pinch of yellow food color ( optional)
13. Sugar to taste
14. Oil+ ghee
15 Maowa/ khoya 1 tbl spoon, make it loose with your hand
16. Handful of green chilies
17. Special Garam masala powder

For Special Garam Masala Powder grind half teaspoon of cumin, half teaspoon of whole coriander, 4/5 cloves, 3/4 cardamoms,half teaspoon black/white pepper, 1 teaspoon poppy seed , little mace and nutmeg together into a fine smooth powder.

Cooking Method:

1. Marinate the chicken pieces with 1/8 th cup yogurt and and salt.

2. In another bowl tale half cup pf yogurt, whisk it and add ginger paste, garlic paste, salt, tomato sauce, tamarind sauce, chili powder, coriander powder, garam masala powder and food color in it.Mix well.

3.In a wok heat oil+ghee and fry the chicken for a while. Keep aside the chicken pieces ..

4.Now add bayleaf, cinnamon and 2 cardamoms in the oil , fry a little then add chopped onion and fry until they turn brown.Pour the yogurt mix and the chicken. Add little water and cover with a lid. When oil separates add sugar and handful of green chilies. Add maowa/khoya…Turn off the stove and keep the wok on it with lid on for 5 / 10 minutes.
Enjoy your Chicken roast with Polau/ Pilaf, Paratha..

Dim-Aloo-Posto ( Egg curry in poppy seed paste and with potato)

Dim-Aloo-Posto ( Egg curry in poppy seed paste and with potato)

Dim-Aloo-Posto ( Egg curry in poppy seed paste and with potato)


3 eggs (hard boiled)
potato, boiled and cubed, 1 medium
onion paste 1 medium
Poppy seed 4 tbl spoon
Turmeric powder half teaspoon
Red chili powder 1 tea spoon
Green chilies
Bayleaf, Cardamom and cinnamon
salt to taste

Cooking Method:

1. Make the poppy seed paste.For that crush the poppy seed very well in a grinder. Now add water to make a smooth paste. Your “POSTO BATA” /poppy seed paste is ready..:)

2. Rub little turmeric , chili powder on the eggs.Cut the eggs into halves. Fry both sides carefully in oil. Fry the potatoes.

3. In a pan heat oil, add the bayleaf, cinnamon and cardamom. Fry for a while. Add the onion paste. Add Chili powder, turmeric powder and salt. Cook well adding water little by little. Now add the poppy seed paste.Cook for a minute. Add little water and put the eggs and potatoes. Cover the lid .Add some green chilies just few minutes back you turn off your stove.

Serve hot with rice..


1. To peel the eggs easily add little salt in the water while boiling the eggs.

2. You may add yellow mustard in this recipe too. For this just add 1 tea spoon of mustard with the poppy seed. Grind them into a smooth powder and add water to make a paste.


Crispy Fried Chicken Wings, a very easy-peasy one!!!!!!!

Crispy Fried Chicken Wings

Crispy Fried Chicken Wings


3 large Chicken Wings
soy sauce 1 tbl spoon
Ginger paste 1 teaspoon
salt to taste
1 beaten egg
cornstarch with little chili powder ( enough to dust)
bread crumb ( enough to coat)

Cooking Method:

1. Wash the wings and marinate it with soysauce, little salt and ginger paste for atleast half n hour.

2. Take one piece of chicken wing and coat it with cornstarch-chili powder mixture.

3. Dip it in egg and coat it with breadcrumbs. Pretty simple huh!!!!!!!!!!!!! 😀 ..Just remember Marinade+ Cornstarch+ egg+bread crumbs.

4. Deep fry on medium low flame.



1. Alwayz fry on medium low heat and make sure your oil is hot enough before you put your chicken wings in it. Too hot or cold oil will ruin your fried things.Be careful about the heat. The longer you fry on medium low heat, the crispier it will be .And it will also help the meat to be done.


Yummy Super Quick Egg Jumbo Sandwich!!!!!!!!!!!!!!

Yummy Super Quick Egg Sandwich with a twist

Yummy Super Quick Egg Sandwich with a little improvisation!!!!!!!!!!!!!!You are gonna love this 3 layered gigantic sandwich!!!!!!!!!!!!! 😀


1 or 2 eggs (boiled)
Peanut butter (Crunchy)
Crushed black pepper
grated carrot, cucumber,
Sliced onion
cream cheese
salt to taste
little sugar

Cooking method:

Spread for the first layer:

1. cut the boiled eggs into small pieces and fry them in little butter with little amount of salt for a while.Let it cool.

2. In a bowl take mayonnaise and beat nice with a fork and mix a little sugar and crushed black pepper with it. Add the grated carrot, cucumber, onion and the fried boiled egg.

Your spreading is ready.

Spread for the second layer:

Take enough from the first basic egg spreading and add melted or soften crunchy peanut butter. To soften the peanut butter you may microwave the peanut butter in a small bowl for few seconds. I took the crunchy one coz I love that crunchy feeling under my teeth…

your second spreading is ready too.

Spread for the third layer:

Mushroom-cream cheese spread.

For this cut the mushrooms into small pieces.. Sautee them in oil for few minutes. Blend them with cream cheese. Add crushed black pepper. Your Mushroom-cream cheese spread is ready.

Cut the crusts off the bread and spread with soft butter or margarine. Then Spread over the fillings. Your very yummy, super quick Jumbo Sandwich is ready!!!!!!!!!!!!!!


Chicken rezala



1. Chicken pieces 1 kg
2. Onion paste 3/4 th cup (three-fourth cup)
3. Sliced Onion half cup
4. Ginger paste 2 tbl spoon
5. Garlic paste 1 tbl spoon
6. yogurt 1/4 th cup
7. Red chili powder 1 and half teaspoon
8. Coriander powder 1 and half teaspoon
9. Salt to taste
10. Whole garam masala ( bay leaf, cardamom, cinnamon)
11.Special garam masala powder.
12. Sugar to taste

For the special garam masala powder:
Microwave elachi ( cardamoms), mace(joyetree), blackpepper, whole dhania/coriander seed, whole jeera/ cumin seed , cloves,poppy seed for 25/30 second…crush it into a powder…

Cooking Method:

1.Wash the chicken pieces(1 kg) and marinate it with onion paste, ginger paste, garlic paste, yogurt, red chilli powder, corriander(dhania) powder, and salt….What i do do to save time I blend onion, ginger, garlic altogether..:)…set aside for half an hour…

2.In the mean time in a pan heat the oil..and add few bay leafs (tejpata), darchini, elachi and stir it…For this you will have a good aroma from your meat…then add 1/2 cup sliced onion…fry it until it is golden brown… add the chicken with the marinade…add little water…cover it with have to cook it adding water little by little,i.e, “koshano” in bangla, for 20/25 minutes…….Now add water and cover the lid..Don’t add too much water..Just enough to get the chicken done.

3.When oil separates from chicken add 1 teaspoon sugar and raisins(kishmish)..If i have time sometimes i blend the kishmish and add them…add some green chillies and 1 teaspoon ghee…add the garam masala powder we made…cover the lid and keep it in very lil flame for 3/5 minutes…….ur chicken rejala is ready…u may sprinkle lil keora water before serving..alhamdulillah it tastes so good and doesn’t take much time…

the color of the rejala depends on how u fry the onion…if it is too dark the rejala would be too dark..if it is light golden brown the color of the rejala would be perfect…inshaAllah..enjoy


Easy Chicken Korma/মুরগির কোরমা

Easy Chicken Korma

মুরগির কোরমা

কোরমা রান্নাটি মুঘলদের সাথে ভারতবর্ষে প্রবেশ করে সুদূর মধ্য এশিয়া থেকে. ইরান, তুরষ্ক,আজারবাইজান,উজবেকিস্তান সহ মধ্য এশিয়ার অনেক জায়গায় কোরমা বিশেষ ভাবে জনপ্রিয়.
ভারতবর্ষে প্রবেশ করে এই রান্নায় অনেক গুলো ভেরিয়েশন এসেছে . কোরমা বলতে যা বুঝানো হয় তা হলো খুব হালকা মশলাদার কিন্তু দই , মালাই,বাদাম বাটা দিয়ে করা শানদার ,শাহি একটা গ্রেভি যুক্ত মুরগির প্রিপারেশন.
সাধারনত ইন্ডিয়া এবং পাকিস্তানে যে কোরমা করা হয় তার থেকে আমাদের বাংলাদেশি কোরমার স্বাদে,গন্ধে অনেক পার্থক্য. লাখনৌয়ি রান্নার প্রভাবযুক্ত আমাদের শাহী রান্নাগুলোর রেসিপির উৎস কিন্তু নবাবদের রসুইঘর. যার ফলে আমাদের এখানে কোরমা বলতে আমরা বুঝি ধবধবে সাদা, হালকা মিষ্টি স্বাদের, ভীষন রিফাইন্ড, শাহী একটা ব্যাপার.ইন্ডিয়া, পাকিস্তানি কোরমার মতো লাল রং এর কোরমার স্থান আমাদের রান্নায় নেই.যদিও ওখানেও সাদা কোরমা বলে একটা ভেরিয়েশন আছে,সেটাও আমাদের কোরমার মতো এত ফ্লেভরফুল নয়.
মুরগির কোরমা তে আসলে জিরা,ধনিয়ার ব্যাবহার না হলেই ভাল. হলেও তা টেলে নেয়া হয় না. বাটা মশলা আর আস্ত গরম মশলার ব্যাবহার লক্ষনীয় যেটা কোরমার ধবধবে সাদা রং বজায় রাখতে সাহায্য করে.
আমি নিজেই তিন ভাবে করি. কখনো দই দিয়ে,কখনো দুধ বা ক্রিম দিয়ে আবার কখনো দই আর ক্রিম/দুধের কম্বিনেশনে.
আজকে যেই রেসিপি শেয়ার করছি তাতে দই ব্যাবহার করিনি. আমার কাছে এই ভার্শনটাই বেশি প্রিয়.

উপকরণ :

দেড় কেজি মুরগি , ১ টা মুরগি ৬ বা ৮ টুকরো করে কাটা
১/২ কাপ +২ টেবিল চামচপিয়াজ বাটা
১ ১/২টেবিল চামচ আদা বাটা
২ চা চামচ রসুন বাটা
৬-৭ টা সবুজ,ছোট এলাচ
২ টুকরা দারচিনি
৫/৬ টা লং
২ টা ছোট তেজপাতা
১/২ চা চামচ জয়িত্রি
১/২ চা চামচ সাদা গোল মরিচ গুড়া
৮-১০ টা আস্ত কাচামরিচ
দেড় কাপ ঘন দুধ বা হেভিক্রিম+ দুধ
২ টেবিল চামচ কাঠ বাদাম বাটা বা গুড়া
২চা চামচ সোনালী কিশ্মিশ (কালো রং এর নয়) কুচানো
ঘি + তেল
লবন স্বাদ অনুযায়ি
২ চা চামচ চিনি বা স্বাদ অনুযায়ী
কেওড়া জল

প্রনালী :

১ . মুরগি ভাল করে ধুয়ে পানি ঝরিয়ে রাখুন.
২. তেল+ ঘি গরম করে ,তাতে আস্ত গরম মশলা দিয়ে একটু ভেজে বাটা পিয়াজ দিয়ে কশাতে থাকুন. আদা বাটা, রশুন বাটা দিন. দরকার বোধে অল্প অল্প পানি দিয়ে কষান. সাবধান,পোড়া বা রং যাতে না ধরে.মষলা ভুনা হয়ে তেল উপরে আদবে, কিন্তু মশলার কালচে রং হবে না. মশলা কড়াইয়ে লেগে গেলেই কালচে রং হয়.
৩. মুরগির টুকরা গুলো দিয়ে কষান. একি ব্যাপার, মশলা নিচে ধরে যাওয়া যাবে না. অল্প অল্প পানি দিয়ে কষানো হলে লবন আর পরিমান মতো পানি দিয়ে সিদ্ধ হবার জন্য ঢেকে রান্না করুন.
পানি এক বারে খুব বেশি দিবেন না. দরকার হলে পরে যোগ করা যায়. একেক মুরগির সিদ্ধ হবার জন্য পানির পরিমান একেক রকম. সফট বা ফার্মের মুরগি ,দেশি মুরগির থেকে তাড়াতাড়ি সিদ্ধ হয়ে যায়. সেটা বুঝেই পানি যোগ করতে হয়.তাই একবারে বেশি পানি না দেয়াই ভাল.
৪. মুরগি সিদ্ধ হয়ে (মাংস একদম খুলে খুলে যাওয়া সিদ্ধ নয়),পানি শুকিয়ে আসলে দুধ, চিনি,বাদাম বাটা, কিশ্মিশ কুচি আর আস্ত কাচামরিচ দিয়ে আরো কিছুক্ষন রান্না করুন.জয়িত্রি আর সাদা গোল মরিচ গুড়া  দিন.
দুধের বদলে কেউ হেভি ক্রিম বা হেভি ক্রিম আর দুধ মিলিয়েও করতে পারেন.যারা দেশের বাইরে থাকেন ,তারা ইভ্যাপোরেটেড মিল্ক ব্যাবহার করতে পারেন.
৫. চুলা নিভিয়ে এক টেবিল চামচ ঘি আর কেওড়া জল দিয়ে ঢেকে গরম চুলার উপর রেখে দিন. বন্ধ কিন্তু গরম চুলা দমের কাজ করবে. পরিবেশন এর আগে ছাড়া বারবার ঢাকনা খুলবেন না. তাতে কেওড়ার সুন্দর গন্ধ থাকে না.
বেরেস্তা ছড়িয়ে পরিবেশন করুন.


Easy Chicken Korma.. my childhood crush!!!!!!!!!! still in love with it…<3
1 and 1/2 kg chicken, cut in 6 or 8 pieces
1/2 cup + 2 tbl sooon  onion paste
1 1/2  table spoon of ginger paste
2 teaspoon of garlic paste
6-7 green cardamoms
2 sticks of cinnamon
5-6 cloves
2 small bay leaves
1/2 tea spoon crushed white pepper
1 tea spoon mace
8-10 whole green chilies
1 and half cup thick milk or heavy cream+milk
2 table spoon almond paste
2 tea spoon chopped golden raisin
salt, to taste
2 tea spoon sugar or to taste
Keora water
1. Wash the chicken pieces and drain water.
2. Heat ghee+oil, Add the whole garam masalas ( cinnamon, cardamom, bayleaves and cloves) and fry a little. Then add onion, ginger and garlic paste. Cook adding water little by little. careful, it must not get stuck to the bottom or burnt, otherwise you will end up with brown colored korma, rather than the white one.
3. Add the chicken pieces  and cook adding water little by little, what we call “koshano” in Bangla. Add salt and enough water and cook covered. Don’t add too much water at a time. If needed, we can always add later.
4. When the chicken is cooked and the gravy is almost drying add the milk, sugar, almond paste, chopped raisins and whole green chilies. Cook another few minutes. You can use heavy cream or evaporated milk instead of milk.
5. Turn off the stove and add 1 table spoon of ghee and keora water. Cover the pot and keep it on the hot but turned off stove,as it will work as “Dom”.
Serve with polau or paratha, naan.






An easy-peasy mouthwatering Chicken Cutlet

An easy-peasy mouthwatering Chicken Cutlet

Chicken Cutlet in real boom boom way

For this super easy and quick recipe u need;

1. 3 pieces of thinly sliced (lengthwise) chicken breasts marinated in ginger-garlic paste, oyster sauce, soy sauce and a pinch of salt for atleast 2 hours. I bought the cutlet pieces ready made from store or you can slice each breast length-wise to create 2 cutlets for each breast. One thing to be noted, before you marinate the cutlets, don’t forget to prick them with fork very well.That would let the spices go into the chicken.

2. Flour-cornstarch Coating : Combine Flour, cornstarch, chili powder, salt and herbs of your choice like parsley..Place this mixture in a plate where the cutlets can be easily coated. I took half cup of all purpose flour and 2 tea spoon of corn starch..

3. Egg Mixture: Two beaten eggs .

4. Bread crumbs.

Now the process is very simple. Take one piece of Cutlets . Then dip it in egg mixture + then coat it with flour mixture + then again in egg mixture+ and finally coat it well with bread crumbs.

In a large skillet, pour enough vegetable (or Olive) oil to coat bottom of pan. Place skillet on Med-low heat and allow oil to heat up. Fry each cutlet until golden brown (usually around 4/5 minutes on each side depending on thickness). Place the cutlets on a paper towel for a minute or so to soak up any grease.



Microwave Egg Kofta Curry

Microwave Egg Kofta Curry

Microwave Egg Kofta Curry

1.For Kofta beat 3 eggs and blend it with mashed potato ( half of one medium sized potato), little ginger-garlic paste, little turmeric powder, chili powder and salt.

2. Now pour some of the mixture into a greased cup. The kofta will rise up to the top of the cup so pour only half of the cup at a time..Microwave for 1 minute..For 3 eggs You will Have 4 cup Kofta..You can also pour the mixture into a greased micowave oven proof dish and bake it like a cake.Then slice it and cook it in the gravy.

3. Heat oil in an wok . Add bayleaf, Cinnamon and fry a little. Then add onion paste, ginger-garlic paste, turmeric-chili, corriander powder and salt..cook adding water little by little. Now add 2/3 rd cup of water and 1 cup of thick coconut milk.Add the kofta and cover the lid..

4. Cook them on medium low heat. The koftas may expand a little, so make sure the gravy should go into the koftas..

5. Microwave Cumin seed and 2/3 cardamoms. Grind them into a powder. Add them into the gravy.Add some green chilies too.

6. Turn off the heat and let it be on the stove like that for 5/10 minutes with the lid on..