Besan Chicken Bangladesh

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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.

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Steps

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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.

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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.

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Set aside.

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Heat 4 tablespoons of oil and add the chicken.

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Season with salt and cook until the internal temperature reaches 165 degrees.

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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.

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Stir to coat and let marinade for about half an hour.

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Heat the oil until bubbles rise around the end of a wooden spoon.

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Dip each piece of chicken in the batter , turning to coat.

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Then deep fry the chicken in the oil.

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Ingredients

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besan, plain yogurt, turmeric powder, cumin powder, cayenne pepper, garam masala, ginger paste, garlic paste, cooking oil, salt