Spicy red bullhorn chicken curry

Farzana Hoque’s recipe

1)Fry drumsticks in hot oil , turning occasionally for a few mins, or until golden brown. take drumsticks out from the pan.

2) in the same oil put diced onion and fry onion until it looks light brown in color. now add garlic paste+ginger paste+cumin powder+corionder powder+chillie paste+little bit of garam masala powder. Fry these ingredients for a while. add 1 tbs of yoghurt on it while frying.

3)Now add drumstick in to this masala mixtute so that all the drumsticks get coated with masala.Add water in to it. Make sure there is enough water is added in order to create gravy like consistency. Bring to boil till the chicken being half cooked, then put diced red bull horn capcicum (you can use regular capsicum instead of redbull horn capsicum) in chicken. Cover and simmer until chicken in tender. Stir 1 tsp of lemon juice and sliced fresh chillies

Chicken corn soup

 Recipe by Naz Islam

 you will need half chicken,corn starch,2 eggs,soya sauce,vinegar,ginger &garlic paste, salt,black pepper corsed, ketchup.
in a pot fill the pot with water and put the cleaned and washed chicken in add ginger & garlic and salt, soy sauce and vinegar…let it boil until chicken is cooked…once chicken is cooked take the chicken out of the pot…in a cup take some of the broth out…..take all the b…ones out from the chicken and shredded with your hand then get the boil back to boiling when its boiling add 2 beaten eggs slowly and keep on stirinig while pouring it in…..then add the chickens and the cup of broth that u will keep aside u will put corn starch in about 6 spoon and mix it well then slowly add it to the soup…don’t make it too thick keep on stiring then add black pepper, ketchup…stir well and serve…vinegar and soya taste is according to your taste bud…enjoy guys….

Chicken Pot Pie Soup


Chicken Pot Pie Soup by Salpy Rozario

2 cups Chicken Breast, poached and diced
½ small onion, finely chopped
2 carrots, diced
… … 1 stalk of leek, chopped and rinsed thoroughly
2 stalks celery, diced
2 Russet potatoes, peeled and diced
2 tsp. Chicken bouillon granules
1 tsp. garlic salt
½ tsp black pepper
½ cup all purpose flour
½ cup butter or margarine
½ cup frozen peas
2 cups milk
4 cups water

Sauté the onions, leeks, celery and carrots in the butter until translucent, about 5 minutes. Stir in the flour and whisk until it forms a roux. Add the seasonings, potatoes and peas and the cooked chicken. Stir and add the water. Bring to a boil, lower heat and simmer until potatoes are soft. Add the milk and continue to simmer until thickened. Remove from heat. Enjoy.

Chicken Cheswenut Salad

Loena Zakaria’s Chicken Cheswenut Salad

1.KFC’s chicken popcorn=2packet(medium size)
or Boneless Chicken Cube=1Cup
2.Ginger Power/paste=1tsf
3.salt=to taste
4.white pepper powder=1/2 tsf
5.Corn Flour=for coating of chicken cube
6.Oil=to fry
8.Raw cheswenut=1/2Cup
9.Tomato chopped=2(medium size)
10.Onion finely chopped=1(big size)
11.Capsicum chopped=1medium size or Green chilli chopped=3-4
12.SOS chilli Sauce/Tomato ketchup=2Tbsp
13.Thai chilli Sauce=1Tbsf
14.Coriander chopped=as you wish
15.Lemon juice=2Tbsf

1.if you use kfc’s chicken popcorn no need of ingredients 2 to 6.
2.If you don’t use chicken popcorn,Marinade boneless chicken cube
with ginger paste,black pepper powder & salt for 15-20 minutes.
3.Then after 15-20 minutes add corn flour liberally to the chicken cubes
& put the cubes into the freeze for 15-20minutes.
4.then heat the oil in a deep bottom pan & fry the cubes.when it turns
into golden/light brown colour remove from the heat & keep it into a
plate in absorbant paper towel.
5.Heat the ghee/butter into a pan.roast the cheswenut.when it turns
into light brown colour remove them from heat.
6.then in the same pan add the fried chicken and saute for some
7.then put off the flame.then add ingredients no 9-13.Toss then well.
8.Then add lemon juice ,roasted cheswenuts & coriander leaves &
serve hot.

**those who will use chicken popcorn pls follow from the procedure no 5

Mango chicken with spinach & onion salad

Sumaiya Haider Rahaman Rini’s mango chicken with spinach& onion salad

ingredients:chicken breast,mango,salt,black paper, Tabasco sauce, oil & chicken stock(un salted)
for salad: spinach,1 large onion,black paper,salt & oil.

recipe:chicken breast valo vabe clean kore tate salt & paper(to taste) diye 5 min makhiye rakhun. tarpor ekti pan e shamanno oil din. oil gorom hole chicken breast din.chicken breast r dono pith halka vaja hole mango diye aro kichu khon vaje nin.tarpor tate tabasco sauce & chicken stock din.finally chicken stock ekdom shukiye gele namiye nin.
salad:ekti pan e khub olpo oil nin tate spinach,onion,salt, black paper diye 5 to 7 min ranna kore chicken r shathe serve korun 🙂

Chicken curry

Sharmin Yousuf’s chicken curry

3 tablespoons red chile powder
3 tablespoons plain yogurt
1 cup water
1 inch cube of ginger
2 tablespoons water
4 cloves garlic
1 cut-up, skinned chicken
2 bay leaves
3 tablespoons oil
1 cinnamon stick
5 cardamom pods (green if you can find them)
5 whole cloves
1 teaspoon hot pepper flakes
1 teaspoon turmeric
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoons lemon juice
Mix the chile pwder, yogurt and water and set aside.

Blend the garlic, ginger and water until smooth. Brown the chicken pieces in the oil Remove the chicken from skillet and lower heat.

Add the cinnamon stick, bay leaves, cardamom pods, cloves and hot pepper flakes. Stir for 30 seconds.

Add the garlic and ginger paste and the turmeric.

Stir for 1 minute. Add tomato mixture, salt, pepper and lemon juice. Stir.
Add chicken, cover and simmer for 30 minutes, turning chicken a few times.

Creamy chicken korma

Sumaiya Haider Rahaman Rini’s creamy chicken korma

ingredients:chicken breast cube kore kata,onion chopped, cashew nut250g,seasme seed 1 teaspoon,red chilli or green chilli 4/5(optional),yogurt 100g,sugar to taste,salt to taste, tej pata,darchini,elach,dhone gura & jira gura,ginger paste,garlic paste,ghee..

recipe:ekti pan e chopped onion,seasme seed,nut & chilli valo vabe light brown hoa porjonto tele nin.then ektu pani diye blend kore nin.
onno ekti pan e gheen din ghee gorom hole tehpata,darchini ,elach & chicken din.erpoe eke eke dhone gura,jira gura,ginger paste,garlic paste& salt diye valo vabe koshiye nin.koshano hole onion & nut paste ta diye ato kichukhon koshiye nin. erpor shamanno pani diye ranna korun .. ranna hoe ele doi & olpo sugar diye aro 5min ranna kore namiye serve korun:)

Capsicum chicken

Nahar Khairun‘s recipe
capsicum chicken
chicken 1kg
onion paste 1tbs
garlic ginger paste 1 tbs
curry powder 1tbs
green chilli chopped 2tbs
green,red n yellow capsicum slice 1 cup
oil 3 tbs
salt to taste
1. heat oil….add all masala paste cook for 10 mins
2. add curry powder n salt cook another 5 mins
3. add chicken n add 1 cup of water cook covered until the chicken has cooked
4. add capsicum n cook 3 mins……..

Spicy chiken drumstick

Nahar Khairun
‘s spicy chiken drumstick
drumstick 4/5
onion paste 1tbs
ginger paste 1tbs
garlic paste 1tbs
popy seed paste 1/2 tbs
cumin powder 1tbs
coriander powder 1tbs
turmeric powder 1tbs
red chilli powder 1tbs
garam masala 1tbs
black pepper 1/2 tbs
curry leaves 3/4
salt to taste
oil 5 tbs
add all the masala with drumstick n mix it well…keep it for 30 mins..heat the oil n add curry leaves…add drumstick n cook in a low heat for 25 mins..enjo

Kofta kabab

Rubaina Khan’s Kofta Kabab

For Kofta kabab –

1/2 kg minced lamb
1/2 cup onion paste
1/4 cup garlic paste
1/2 cup fresh chopped parsley
2-3 Tbsp oil olive oil
2 Tbsp black pepper
2 Tbsp salt

Combine all the ingredients into a food processor and knead it until all are mixed well.
Use preferably flat skewers and wrap the mixture around it. Grill / bbq for 20 mins each side until brown and crispy.

Serve with arabic bread and

For Garlic Tsoum ( garlic dip )

7-8 cloves of garlic ..peeled
lemon juice from 2 lemons
1 tsp salt
4 Tbsp olive oil

use a liquidizer to mix the lemon juice, garlic cloves and salt until a liquid paste is formed. Place the paste on a flat plate and add the olive oil spoon by spoon. Wait for the paste to absorb each spoon of oil before adding another.
Optional – If the dip is too strong, add thickened cream or cheese to the paste for a milder version.

Thai fried chicken basil rice

Nahar Khairuns Thai fried chicken basil rice
long grain rice 3 cup
chicken(boneless) cube 1 cup
red n green pepper slice 1 cup
basil 1 bounch
salt 1/2 tbs
sugar 1/2 cup
oyester sauce 3 tbs
garlic n chilli chopped or crushed 2 tbs
oil 1cup
heat the oil..add garlic n chilli..fry for 2 mins…add chiken…add salt n sugar n fry for 10 mins..oyester sauce n rice mix it very well…now add red n green pepper n basil leaves n fry another 5 mins…garnish with lemon n tomato or cucumber..ENJOY

Spicy n crunchy chicken popcorn

Nahar Khairun
‘s spicy n crunchy chicken popcorn…
chicken boiled n blended 3 cup
red chilli powder 1 tbs
turmeric powder 1tbs
jeera powder 1tbs
mustard powder 1tbs
ground pepper 1tbs
egg 1 beaten
salt to taste
corn flour 1 cup
oil for fry
mix all the masala with blended chiken…..make popcorn shape fry them to come brown…n enjoy

Chicken roast

Merina Ahmed’s chicken roast

3 whole chickens ( with skin)


for brine:
1cup salt
1 cup brown sugar
2 oranges ( quartered)
2 lemons ( quartered)
6 springs thyme
4 springs rosemery
2 galon cold water

mix all the ingredients together & desolve salt & brown sugar.
Soak the chickens in the brine, covered & refrigerated for at least 4 to 6 hrs.
remove the chicken from the brine & rinse well under cold running water. pat dry with paper towels both inside & outside.

preheat oven 400d (f)

1 lemon (cut in to 1/2)
1 orange ( cut in to 1/2)
4 tb. sp. unsalted butter ( at room temperature)
black paper powder
rub the chicken with the orange & lemon. rub with butter inside & outside. stuffing some underneath the skin. season lightly inside & outside with salt & paper.

4 tb.sp. olive oil
6 garlic cloves (chooped)
2 springs thyme ( chooped)
2 spring persly ( chooped)

in a bowl, combine the garlic, thyme, persly, salt, paper & olive oil. rub it in to the cavityof the chicken as well as over the exterior. place it in to the cavity of the chicken.

for stuffing:
2 large onions ( quarted)
2 sticks celery (cut)
2 carrots (cut)
2 bay leaves
2 spring thyme
2 spring rosemary
2 spring persly
1tb.sp. salt
1 tb.sp. black paper powder
2 tb.sp. butter.
stuff the chicken with the onion, remaining orange & lemon, celery, carrot, bayleave, thyme, rosemary, persly, salt paper & butter.

loosely tie the chicken legs. roasted the chicken uncoverd breast side down for 1 hr. turn the chicken. beste with CHICKEN STOCK. continue roasting with the breast side up until turn the chicken is golden brown. ( 2 to 3 hrs.)
remove from the oven, cover with foil & let rest for 20 minutes before carving. — with roasted chicken ( home made)

Chicken kabab


Merina Ahmed‘s chicken kabab:
green papaya paste
onion paste
garlic paste
ginger paste
black paper powder
chilli powder
cinamon powder
cardamom powder
teasting salt
plain yogurt
vegetable oil
musturd oil
kabab masala
coriander powder
cumin powder

first lightly pierce all the chicken pieces with a fork. combine all ingredients together and marinade it for 4 -24 hrs.
in a baking try brush some ghee.
pour all the chicken pieces and bake it for 1hr or until it comes dry.
remove from oven.