Besan Chicken Bangladesh Food

BESANI MURGH (GRAMFLOUR FRIED CHICKEN)

Steps:

• Clean and cut the chicken into pieces and grate the ginger. Combine milk, chicken pieces, ginger, cloves and cumin powder. Boil until the chicken is tender and the liquid absorbed. Sprinkle with red chili powder and 1 1/2 teaspoon salt.
• Make a batter with curd and gram flour; beat well, adding one or two tablespoons of water and remaining salt. Set aside for an hour. Coat cooked chicken with batter and fry until golden brown. Lift out and drain on paper.

BESAN CHICKEN (BANGLADESH)

Steps:

• Mix the besan with the yogurt, turmeric, a half teaspoon of the cayenne pepper, a half teaspoon of the ginger paste, a half teaspoon of garlic paste and 1/2 teaspoon salt. Mix it all together until you have a paste, then add water a few tablespoons at a time until you get a batter that is about the same consistency as pancake batter. Set aside.
• Heat 4 tablespoons of oil and add the chicken. Season with salt and cook until the internal temperature reaches 165 degrees.
• Remove from the pan and let cool slightly, then add the cumin, the garam masala and the rest of the cayenne pepper, ginger paste and garlic paste. Stir to coat and let marinade for about half an hour.
• Heat the oil until bubbles rise around the end of a wooden spoon. Dip each piece of chicken in the batter, turning to coat. Then deep fry the chicken in the oil.