How To Make The Perfect Bangladeshi Chicken Roast

Shop Ingredients:

How to make the perfect Bangladeshi chicken roast! Bangladeshi chicken roast is a favorite in my parents house. I mean it’s moms specialty and she cooks it very often. Mom is a diva for rich food dishes so we practically grew up having all the best dishes on a regular basis. All thanks to mom for spoiling my siblings and I with great food. Bangladeshi chicken roast is a popular dish especially at weddings hence the name ‘biye barir roast’ and as much as it is served up at Bangladeshi weddings we all want to have a piece of roast even when there isn’t a wedding lol.Tender chicken, with a saucy onion gravy (masala) delicious creamy rich flavor. A taste of garam masala and that slight sweet and tangy taste Mmm…. With pilau rice it’s a match made in Heaven. Well basically that is how much I love chicken roast. Mind you it’s nothing like a traditional British roast chicken which I also love. Bangladeshi style chicken roast isn’t cooked in the oven, it’s a stove top recipe. A Bengali style chicken roast made using chicken quarters most commonly leg pieces. But of course you can use chicken breast if you prefer.

  • Preparation Time: 10 minutes
  • Cooking Time: 40 minutes
  • Total Time: 50 minutes
  • Serves: 4
  • Recipe By: Cooking Canary


Chicken marinade for frying:
Marinade for roast:
Poppy seed paste:
Other ingredients:


  • Clean and pat dry chicken leg pieces
  • Using a fork prick the chicken pieces all over
  • In a bowl add in the chicken with the orange food color and salt, mix well and leave for 5-10 minutes
  • To make the marinade
  • In a food processor blitz the onion until puree
  • In a bowl add the onion puree, minced ginger, minced garlic, salt, ground black pepper, tomato ketchup, natural plain yogurt, nutmeg, mace and whole spices
  • Mix all these ingredients up really well and keep aside
  • Frying the chicken leg pieces
  • Add oil/ghee to a large pan, heat the oil/ghee
  • Carefully add in the chicken pieces and fry on medium high flame for 4-5 minutes per side, trying to get some color on the chicken, light golden brown
  • Take the chicken out of the pan and leave aside
  • Add the extra 1/4 cup of oil to the pan with the remaining oil left from frying the chicken. Add in the marinade mix, cook on medium high heat for 5-6 minutes until oil comes to the surface
  • Add in the fried chicken pieces, stir and add 1/4 cup of hot water, cover with a lid and cook for 10 minutes on a medium heat
  • Uncover and add in the ground poppy seed mixed with the milk, stir and cook covered for an additional 10 minutes on a medium heat
  • Uncover and stir, add in the fried onions(beresta), a few green chilies, garam masala, sultanas and ghee(clarified butter)
  • Stir and cook uncovered for 8-10 minutes on a medium high flame
  • Take the pan off the heat and serve hot with pilau rice.


  • Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Leave a Reply

Main Menu