Besan Chicken (Bangladesh)

"This recipe is from week 21 of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and Bangladesh is my 21st stop. This recipe is made with besan, which is a kind of flour made from dried garbanzo beans. You can make your own, but garbanzo beans are hard and difficult to grind, so you're better off using a prepared besan."
photo by GiddyUpGo photo by GiddyUpGo
photo by GiddyUpGo
Ready In:




  • 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.

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  1. ninadsheth
    Hi from india. wow . me the wife and the kid loved it made me star chef for a day : )<br/>thank you :)<br/>warm regards<br/>N
  2. Satyne
    I had to use corn flour because even though the website said I could buy besan flour at a normal supermarket here, they didn't have it. The batter was really, really nice, but it didn't stick to the chicken, which could have just been due to the corn flour. Made for My Food Odyssey.


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