The Bangladeshi Kitchen

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  • Homestyle Chicken Korma

    1 hour 15 minutes
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    I love my Kormas. Most of all I love Bangladeshi Kormas, which tend to be lightly spiced but heavily flavored. We do not put a lot of heavy cream like the Indian version but prefer onions and ghee to give the creaminess. I came across this recipe in the New York Times via Shama Mubdi. This […]

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  • Chicken Pakora

    2 hr 15 minutes
    Star
    (2 Reviews)

    Okay so this isn’t a traditional Bangladeshi dish, but given our love for everything deep fried, it is a welcome addition to my table anytime, at the dinner table or as a snack.

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  • Kosha Murgir Mangsho

    Spicy Dry Chicken – Kosha Murgir Mangsho

    1 hour
    Star
    (3 Reviews)

    This may just be the tastiest chicken dish I’ve ever cooked. Yes, this is high praise, even if I’m saying it myself. Kosha is a semi-dry curry, where the chicken is cooked slowly with the spices over a long period of time. I consider this manual slow cooking. While labor intensive, the final product is […]

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  • Garlic Cabbage Stir Fry

    Stirfried Cabbage with Garlic and Bengali Spices

    40 minutes
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    This is a variation of similar recipes you might see elsewhere that uses panch phoron (the Bengali five spice mix). I’ve simplified this recipe to use only three instead of the five and perhaps I should trademark my teen phoron (three spice mix) for posterity. Ingredients 1/2 head of cabbage shredded thinly 2 tbsp ghee […]

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  • Yogurt and Cilantro Marinated Chicken

    Yogurt and Cilantro marinated grilled chicken

    1 hr
    Star
    (1 Review)

    This is a great family favorite. Loved by both my wife and me. In fact, the recipe credit goes to her for having been able to replicate the recipe and taste that had become on of your go to orders and good tandoori restaurants. And this is an easy one to do too. Ingredients One […]

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  • Panch Phoron

    Panch Foron

    1 min
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    Panch phoron (পাঁচ ফোড়ন  pãch pho?on) is a whole spice blend used as a flavor enhancer to a number of dishes on Bangladesh. The name literally means “five spices”. Unlike most spice mixes, panch phoron is always used whole and never ground. Traditionally, panch phoron is used with vegetables, chicken or beef curry, fish, lentils, shukto […]

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