Bangladeshi Chicken Roast | Biyebarir Chicken Roast | বাংলাদেশী বিয়েবাড়ির চিকেন রোস্ট

Bangladeshi Chicken Roast, also known as Biyebarir Chicken Roast, is a wonderfully rich and flavorful chicken dish from Bangladesh. If you're looking to try something new and delicious, here's a recipe you can make at home!

This year during Durga Pujo's Saptami, I wanted to curate a special meal, especially since I was having friends over. I chose to prepare two of my favorite Bangladeshi dishes: Mutton Tehari and Bangladeshi Chicken Roast. This Chicken Roast is unlike any other you've probably tasted. Imagine large pieces of chicken simmered in a luscious, creamy gravy – that's what they call Chicken Roast in Bangladesh! In fact, it's often referred to as Biyebarir Chicken Roast.

Bangladeshi Chicken Roast aka Biyebarir Chicken Roast

I learned to make this dish from YouTube, as I didn't have any personal experience with it. Over time, I've experimented with various recipes and developed my own version of Bangladeshi Chicken Roast, or Biyebarir Chicken Roast as it's known there. I've made sure to keep the essence of the dish intact, such as using a spice mix without roasting the spices beforehand.Adding dried milk aka Mawa makes it taste richer.

Difference between Chicken Roast and Bangladeshi Chicken Roast

Although unlike any Chicken Roast I've had before, this Biyebarir Chicken Roast is easily one of the best chicken dishes I've ever tasted. I should mention that I've never been to Bangladesh and haven't had the authentic version. I discovered this chicken recipe, with its wonderfully rich and silky gravy, on YouTube, where it was frequently labeled as Biyebarir Chicken Roast. While I can't verify its authenticity firsthand, what I learned is fascinating.

A Marriage feast special Chicken roast -বাংলাদেশী বিয়েবাড়ির চিকেন রোস্ট

While typical Chicken Roast is usually grilled, the Bangladeshi version is a flavorful chicken dish served in a gravy. From the videos I watched, it seems they usually use chicken pieces similar to those in regular Chicken Roast. The recipe is generally consistent across videos, featuring a unique blend of spices. As with any dish, there are variations. I noticed the use of a special spice powder to give the gravy extra flavor, along with a nut paste, either cashew or almond. In one video, I even saw raisin paste being used, which I also incorporated when I made my own Bangladeshi Chicken Roast.

Recipe Tips

This time, I prepared the roast using about 3 kilograms of chicken. However, for your convenience, I'll share the recipe using 1 kilogram. While the Bangladeshi Chicken Roast involves a slightly complex process and a variety of ingredients, the two hours spent cooking it are well worth the effort. Mawa, also known as Khoya, adds a rich, creamy texture to the gravy.

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Bangladeshi Chicken Roast | বাংলাদেশী বিয়েবাড়ির চিকেন রোস্ট

Bangladeshi Chicken Roast, a rich gravy based chicken delicacy from Bangladesh; also known as Biyebarir Chicken Roast

Course Chicken

Cuisine Bengali

Keyword Bangladeshi chicken roast recipe, Bengali chicken roast recipe, biyebarir chicken roast recipe, Debjanir Rannaghar

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4 People

Calories 846kcal

Author Debjani Chatterjee Alam

Cost Rs 500

Ingredients

• 1 kg Chicken A whole chicken to be cut into 4 pieces
• 6 Onion
• 1.5 Tbsp. Ginger Paste
• 2 Tbsp. Garlic Paste
• 15 Green Chili
• 30 Cashew Nut
• 30 Raisin
• 2 Tbsp. Poppyseed/ Posto
• 200 g Plain Curd
• 100 g Mawa/ Khowa
• 50 ml Fresh Cream/ Malai
• 1 Tsp. Kewra Water
• ¼ Tsp. Mitha Itr
• 1 Tbsp. Tomato Ketchup
• 2 Tbsp. Ghee
• 4 Tbsp. Vegetable Oil

Spices:

• 1 Tsp. Kashmiri Red Chili Powder
• 1 Tsp. Turmeric Powder
• 1 Tbsp. Sugar
• 1 Tsp. Salt or to taste

Special Spice Mix:

• 4 Green Cardamom
• 1 Black Cardamom
• 2 inches Cinnamon Stick
• 1 Nutmeg
• 1 Mace small
• ½ Tsp. Sahi Jeera

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Instructions

• 
• Wash and pat dry chicken pieces.
• Slit chicken pieces in between using a knife
• Rub ½ of the Garlic paste and ½ tsp. salt and leave the chicken chunks for 30 minutes.
• Make a powder of Green Cardamom, Black Cardamom, Cinnamon Stick, Nutmeg, Mace, and Sahi Jeera without roasting the spices.
• Soak Cashewnut, Raisin, and Poppyseed separately in water for 15 minutes and make a smooth paste of each item mentioned.
• Make a paste of 2 Onions.
• Slice the rest of the onions and fry half of the same to make Onion crisp or Beresta.
• Now take Curd along with Tomato Ketchup, spice powder, and Kashmiri Red Chilli Powder and make a thick paste.
• Heat oil in a deep bottom Pan and fry Chicken chunks from both sides in medium flame till the chicken turn light brown. Refer to the picture.
• Stain chicken pieces from the Oil.
• Add half of the Ghee to the oil used for frying the chicken.
• Now add both sliced and paste onion and cook till the onion turns brown.
• Add the Curd-spice mix, Cashewnut paste, Raisin paste, and Poppyseed paste to the mixture.
• Cook till oil separates.
• Add ginger-garlic paste, slit green chili along with salt and sugar and cook till the nutty aroma goes away and oil separates from the mixture.
• Now add fried chicken and mix thoroughly.
• cook for 20 minutes covering the pan with a lid on low flame.
• Flip the chicken pieces in between.
• No need to add extra water as Chicken will release water itself.
• However, water can be added if required.
• Once the chicken is cooked properly, add Mawa, Fresh cream, Kewra water, and Mitha Itr and mix lightly.
• Serve Bangladeshi chicken Roast hot with your choice of Roti or Rice.

Notes

• Frying chicken is optional but advisable if using Poultry Chicken.
• Either use Big Chicken chunks (roast pieces) or use whole small chicken.

Nutrition

Calories: 846kcal | Carbohydrates: 60.6g | Protein: 68.8g | Fat: 35.9g | Saturated Fat: 8.6g | Cholesterol: 184mg | Sodium: 1013mg | Fiber: 5.7g | Sugar: 35g

Chicken Recipes

• Chicken Keema Paratha
• Bengali Kosha Murgir Mangsho | Chicken Kosha
• Panch Phoron Murgi | Bengali Chicken Curry with Panch Phoron
• Instant Chicken Pulao Recipe | Chicken Pulao in Pressure Cooker
• Chicken Chaap; Chaap Bhaja, the perfect companion for Kolkata Biryani
• Dhaba Style Chicken Curry
• Doi Murgi | Kolkata style Doi Chicken | Bengali Curd based Chicken Curry Recipe
• Goalondo Steamer Curry or Boatman Style Chicken Curry
• Orange and Herb Roasted Chicken and Vegetables | Roast Chicken
• Kancha Lonka Murgi | Bengali Chicken Curry cooked with the skin of Green Chili Paste
• Murgi Khichuri | Chicken Khichuri
• Chicken Salad
• Chicken Liver Pâté Recipe
• Aam Kasundi Murgi aka Bengali Style Chicken in Mango Mustard Sauce
• Pishpash aka Pish Pash, the Anglo-Indian Rice and Chicken Hotchpotch
• Dak Bungalow Chicken Curry aka Chicken Dak Bungalow
• Bengali Desi Murgir Dum | Bengali Country Chicken Curry
• Methi Murgh Malai
• Restaurant Style Chicken Malai Kebab | Chicken Reshmi Kebab | Murg Malai Kebab
• Kolhapuri Chicken
• Sali ma Marghi

Pairing

Have you tried the Perfect Biyebarir Chicken Roast Recipe from debjanir rannaghar!

Please inform me of your experience and feel free to send a photo to dolonchttrj@gmail.com. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.

Here's the Bangladeshi Murgir Roast Recipe Pin for your Pinterest board

About Debjani Chatterjee Alam

I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

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