Best 4 Bangladeshi Chicken Salad Recipes

Tantalize your taste buds with a culinary journey to Bangladesh, where flavors dance harmoniously in a vibrant symphony of spices, fresh herbs, and succulent ingredients. Embark on an exploration of Bangladeshi chicken salad, a dish that embodies the essence of Bangladeshi cuisine, blending diverse textures, bold flavors, and a touch of intrigue.

This delightful salad takes center stage with its main attraction, tender and juicy chicken. Marinated in a blend of aromatic spices, yogurt, and zesty lime juice, the chicken is grilled to perfection, infusing each bite with a symphony of flavors. Accompanying the chicken is a captivating medley of vegetables, each adding its own unique charm to the dish. Crisp cucumbers lend a refreshing crunch, while sweet bell peppers and vibrant carrots introduce a burst of color and a delightful sweetness. Red onions bring a touch of sharpness, balanced by the subtle earthiness of boiled potatoes.

The crowning glory of this salad lies in its dressing, a vibrant and aromatic creation that elevates the dish to new heights. A harmonious blend of creamy mayonnaise, tangy yogurt, and a chorus of spices, including cumin, coriander, and turmeric, dances on your palate, leaving a trail of lingering delight. The addition of green chilies sparks a subtle heat, adding a touch of intrigue to the overall flavor profile.

Within this culinary exploration, you'll find not just one, but three distinct variations of Bangladeshi chicken salad, each offering a unique twist on this classic dish. The first recipe invites you to indulge in the traditional version, a symphony of flavors that celebrates the culinary heritage of Bangladesh. The second variation adds a delightful twist with the inclusion of boiled eggs, introducing a new layer of richness and texture to the salad. And for a vegetarian delight, the third recipe showcases a vibrant array of vegetables, marinated in a medley of spices and grilled to perfection, creating a tantalizing meatless alternative.

Join us on this culinary adventure as we delve into the intricacies of Bangladeshi chicken salad, a dish that embodies the very essence of Bangladeshi cuisine. Let your taste buds embark on a journey of exploration, savoring the harmonious blend of flavors, textures, and aromas that make this dish truly unforgettable.

Let's cook with our recipes!

BANGLADESHI CHICKEN KORMA

Bangladeshi Chicken Korma image

Homestyle Bangladeshi chicken korma is likely more aromatic, flavorful, and deeply chicken-flavored than the heavy, creamy versions served in Indian restaurants. This recipe, adapted from Shama Mubdi, is also incredibly easy to make: You just stir everything together in a pot and turn on the heat. A last-minute addition of butter-fried onions adds sweet complexity. Serve with basmati rice and salad or South Asian pickles.

Provided by Francis Lam

Categories dinner, lunch, curries, main course

Time 1h

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 pounds skinless, bone-in chicken pieces (preferably dark meat)
1 teaspoon salt, plus more to taste
1 medium onion, peeled
1 1 1/2-inch knob of ginger, peeled and chopped
3 cloves garlic, chopped
1/2 cup whole-milk yogurt
4 to 6 green cardamom pods, cracked open
3 to 5 cloves
2 bay leaves
1 3-inch stick cinnamon
1/2 teaspoon sugar
1/2 teaspoon black peppercorns
2 to 3 small hot green chiles (optional)
2 tablespoons butter
2 tablespoons vegetable oil

Steps:

Place the chicken in a medium Dutch oven, and season with 1 teaspoon salt. Thinly slice 1/4 of the onion, and set aside. Roughly chop the rest of the onion, and purée it in a blender with the ginger, garlic and 3 tablespoons of water, until smooth. Add splashes of water to keep it moving, if necessary.
Combine the onion purée with the chicken, yogurt, cardamom, cloves, bay leaves, cinnamon and peppercorns. Bring the mixture to a simmer over medium-high heat, stirring. Cover the pot until the chicken releases its juices, 5 to 7 minutes.
Uncover the pot, and adjust the heat to maintain a gentle simmer. Cook, stirring and flipping the chicken occasionally, until tender and the sauce is gravylike in consistency, about 35 minutes. Adjust the thickness of the sauce by adding water or cooking it down. Stir in the sugar. Pierce the chiles with a knife, then add them. Season to taste with salt. Keep warm over low heat.
Heat the butter and oil in a small saucepan over medium-high heat. After it foams, add the sliced onions, and cook, stirring, until they are richly browned, 3 to 4 minutes. Season with a pinch of salt. Add the onion mixture to the korma. Serve with steamed basmati rice.

Nutrition Facts : @context http, Calories 652, UnsaturatedFat 30 grams, Carbohydrate 9 grams, Fat 48 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 15 grams, Sodium 741 milligrams, Sugar 3 grams, TransFat 1 gram

BANGLADESHI CHICKEN SALAD!

Bangladeshi Chicken Salad! image

Actually, this is a recipe of Bangladeshi style not a recipe of Bangladesh. Some people of Bangladesh make salad this way. Although in other countries this kind of salad is eaten but some spices and some ingredients are different. Well! this salad is suitable with vegetable fried rice or with polawo. When you eat with polawo or fried rice, also eat something else like Bangladeshi Potato kebab. Do search for this kebab in Recipezaar. Well this salad can also be eaten without anything.

Provided by superstar_sn

Categories Lunch/Snacks

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 25

Ingredients

1 1/2 cups chopped cucumbers (cut into small cube shape or if you know any other style but, it should be small)
1/4 cup chopped carrot
1/2 cup chopped tomato
2 tablespoons chopped white onions
1/2 cup corn
1/4 teaspoon black pepper
1 pinch salt
2 tablespoons mayonnaise
1 1/2 cups boneless chicken (cut into finger shape)
2 teaspoons ginger paste
1/2 teaspoon garlic paste
1/2 teaspoon red chili powder
1/4 teaspoon black pepper
2 tablespoons cornflour
1 teaspoon coriander powder
1 teaspoon vinegar
1/2 teaspoon soy sauce
1/4 teaspoon tasting salt
1 teaspoon dried mint
1 teaspoon lemon juice
1 tablespoon flour (maida)
1 egg
salt, according
1 tablespoon butter (for frying)
2 tablespoons oil (for frying)

Steps:

In a bowl, mix chopped cucumber (small cube shaped), chopped carrots, chopped tomatoes, corns, black pepper together with the help of a spoon. Now add mayonnaise and mix well. Instead of mayonnaise you may add yoghurt also, but mayonnaise is better. Now keep this bowl in refrigerator. Let it be cold.
Now in another bowl, put the chicken pieces. Add ginger paste, garlic paste, red chili powder, black pepper, cornstarch, coriander powder, vinegar, soy sauce, tasting salt, dried mint leaves, lemon juice, flour (maida), egg and salt. Mix well! Cover and keep in a cool place for at least 2 hours.
After 2 hours, in a non-stick frying pan heat oil and butter together. Fry the chicken piece together. When they become brown take in a dish. Do not forget to soak them in tissue paper. After five minutes add these fried chicken in salad and now add chopped onions and pinch of salt. Mix well!
The reason for not adding onions and salt with the salad before is that onions give a bad smell when you keep in refrigerator and by adding salt the water from vegetables come out. Do not add too much salt because mayonnaise is salty.
Enjoy this delicious Bangladeshi style salad.

Nutrition Facts : Calories 380.4, Fat 27.9, SaturatedFat 7.1, Cholesterol 112.1, Sodium 671.9, Carbohydrate 29, Fiber 3.6, Sugar 6.7, Protein 7.2

BENGALI ROAST CHICKEN

Bengali roast chicken image

Serve this spiced chicken in an aromatic masala for a starter at a family feast. Packed with flavour, it's a popular Bengali dish - one you're sure to cook time and time again

Provided by Afia Begom - Afelia's Kitchen

Categories Starter

Time 1h30m

Number Of Ingredients 19

Ingredients

4-6 bone-in chicken thighs or drumsticks, flesh scored
1 tsp mild curry powder
1 tsp turmeric
1 tsp ground coriander
2 tbsp Greek yogurt
5 tbsp ghee or oil
3 bay leaves
2 large cinnamon sticks
3 cardamom pods
2 large onions, finely sliced
6 garlic cloves, finely sliced
1 tsp grated ginger
2 tsp mild curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
½ tsp chilli powder
5 green chillies, sliced, to serve
chopped coriander, to serve

Steps:

Put the chicken in a bowl, add the marinade spices and yogurt with ½ tsp salt and mix well. The chicken can be left to marinate for a few hours, or cooked straight away - leaving it to marinate will make it more tender.
Melt the ghee in a non-stick frying pan. Fry the chicken for 5 mins on each side until golden. Remove from the pan and transfer to the bowl, leaving the ghee in the pan.
Keep the pan on the heat and scrape it to release any caramelised bits stuck to the bottom. Add the bay leaves, cinnamon and cardamom pods and fry until they start to smell aromatic. Add the onions and garlic, followed by the ginger and 1-1½ tsp salt. Stir, cover and cook until soft and translucent, about 8-10 mins.
Stir in the rest of the spices and fry over a low heat for 5-8 mins. Add 200ml water, cover and cook for a further 3-4 mins, or until the ghee separates from the masala (it should be bubbling around the edges of the pan).
Add the chicken back to the pan, including any meat juices. Spoon some of the masala over the chicken and cover. Cook for a futher 10-15 mins or until the chicken is cooked through. Stir through the sliced green chillies and chopped coriander and serve immediately.

Nutrition Facts : Calories 362 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1.5 milligram of sodium

BLT CHICKEN SALAD

BLT Chicken Salad image

Featuring all the fun fixings for a BLT chicken sandwich, this salad is so lovable. I can prep the ingredients ahead of time and just throw it together at the last minute. Barbecue sauce in the dressing gives it unexpected flavor. Even picky eaters love my chicken salads. -Cindy Moore, Mooresville, North Carolina

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1/2 cup mayonnaise
3 to 4 tablespoons barbecue sauce
2 tablespoons finely chopped onion
1 tablespoon lemon juice
1/4 teaspoon pepper
8 cups torn salad greens
2 large tomatoes, chopped
1-1/2 pounds boneless skinless chicken breasts, cooked and cubed
10 bacon strips, cooked and crumbled
2 hard-boiled large eggs, sliced

Steps:

In a small bowl, combine the first 5 ingredients; mix well. Cover and refrigerate until serving. Place salad greens in a large bowl. Sprinkle with tomatoes, chicken and bacon; garnish with eggs. Drizzle with dressing.

Nutrition Facts : Calories 281 calories, Fat 19g fat (4g saturated fat), Cholesterol 112mg cholesterol, Sodium 324mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

Tips:

To ensure the best flavor, use high-quality, ripe ingredients.
Use a variety of textures in your salad for added interest. Crunchy vegetables, such as celery and carrots, add a nice contrast to the soft chicken and creamy dressing.
Be careful not to overcook the chicken, as this will make it dry and tough. Cook the chicken until it is just cooked through, then remove it from the heat and let it cool before shredding.
If you are using store-bought mayonnaise, you can add a little bit of lemon juice or vinegar to brighten up the flavor.
Serve the salad immediately, or store it in the refrigerator for later. If you are storing the salad, be sure to cover it tightly to prevent it from drying out.

Conclusion:

Bangladeshi chicken salad is a delicious and easy-to-make dish that is perfect for a quick lunch or dinner. It is also a great way to use up leftover chicken. This salad is packed with flavor and is sure to be a hit with everyone who tries it. So next time you are looking for a new salad recipe, give Bangladeshi chicken salad a try.