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%Bangladeshi Chicken Roast

Bangladeshi Chicken Roast | বাংলাদেশী বিয়েবাড়ির চিকেন রোস্ট

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


Units Scale
  • 1kg 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
  • 200g Plain Curd
  • 100g Mawa/ Khowa
  • 50ml Fresh Cream/ Malai
  • 1 Tsp. Kewra Water
  • 1/4 Tsp. Mitha Itr
  • 1 Tbsp. Tomato Ketchup
  • 2 Tbsp. Ghee
  • 4 Tbsp. Vegetable Oil


  • 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)
  • 1/2 Tsp. Sahi Jeera


  1. Wash and pat dry chicken pieces.
  2. Slit chicken pieces in between using a knife
  3. Rub 1/2 of the Garlic paste and 1/2 tsp. salt and leave the chicken chunks for 30 minutes.
  4. Make a powder of Green Cardamom, Black Cardamom, Cinnamon Stick, Nutmeg, Mace, and Sahi Jeera without roasting the spices.
  5. Soak Cashewnut, Raisin, and Poppyseed separately in water for 15 minutes and make a smooth paste of each item mentioned.
  6. Make a paste of 2 Onions.
  7. Slice the rest of the onions and fry half of the same to make Onion crisp or Beresta.
  8. Now take Curd along with Tomato Ketchup, spice powder, and Kashmiri Red Chilli Powder and make a thick paste.
  9. 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.
  10. Stain chicken pieces from the Oil.
  11. Add half of the Ghee to the oil used for frying the chicken.
  12. Now add both sliced and paste onion and cook till the onion turns brown.
  13. Add the Curd-spice mix, Cashewnut paste, Raisin paste, and Poppyseed paste to the mixture.
  14. Cook till oil separates.
  15. 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.
  16. Now add fried chicken and mix thoroughly.
  17. cook for 20 minutes covering the pan with a lid on low flame.
  18. Flip the chicken pieces in between.
  19. No need to add extra water as Chicken will release water itself.
  20. However, water can be added if required.
  21. Once the chicken is cooked properly, add Mawa, Fresh cream, Kewra water, and Mitha Itr and mix lightly.
  22. Serve Bangladeshi chicken Roast hot with your choice of Roti or Rice.


  • Frying chicken is optional but advisable if using Poultry Chicken.
  • Either use Big Chicken chunks (roast pieces) or use whole small chicken.
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Category: Chicken
  • Cuisine: Bengali


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