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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.
- Cooking Time: 40 minutes
- Serves: 4
Ingredients:
Chicken marinade for frying:
1/2 teaspoon of salt
Pinch of orange food color
1/4 cup of oil for frying plus 2 tablespoon of ghee (clarified butter)
Marinade for roast:
1 large onion pureed
2 teaspoons of fresh minced ginger
1 teaspoon of fresh minced garlic
1 and 1/2 teaspoons of salt
2 tablespoons of plain natural yogurt
1 tablespoon of tomato ketchup
1/2 teaspoon of ground black pepper
1/4 teaspoon of nutmeg
1/4 teaspoon of mace
- Whole spices 1 bay leaf, 2 green cardamom, 2 cloves, 1 cinnamon stick
Poppy seed paste:
2 tablespoons of ground white poppy seeds or ground cashews
1/2 cup of milk
Other ingredients:
1/4 cup of extra oil for cooking
1/2 teaspoon of garam masala
1/2 cup of fried onions(beresta)
1 tablespoon of sultanas/raisins(optional)
Directions:
- 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.
Notes
- Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
