Besan Chicken (Bangladesh) – a delicious recipe with garbanzo beans, plain yogurt, turmeric powder, cumin powder, cayenne pepper, garam masala. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
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.
2
Heat 4 tablespoons of oil and add the chicken. Season with salt and cook until the internal temperature reaches 165 degrees.
3
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.
4
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.
150
kcal
Calories
16
g
Fat
2
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 cup besan (flour made from garbanzo beans), 4 tablespoons plain yogurt, 1/4 teaspoon turmeric powder, 1 teaspoon cumin powder, and more.
Yes, Besan Chicken (Bangladesh) falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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