Bangladeshi Chicken Roast is a rich gravy based chicken delicacy from Bangladesh; also known as Biyebarir Chicken Roast
Take 1 kg chicken cut into 4 pieces and rub ½ of the Garlic paste and ½ tsp. salt and leave the chicken chunks for 30 minutes.
Make a powder of 5 Green Cardamom, 1 Black Cardamom, 1 Cinnamon Stick, Nutmeg, Mace, and Sahi Jeera without roasting the spices and make a paste of 30 cashew nuts, 30 raisins, and 2 Tbsp. Poppyseed aka posto and also 2 onions
Slice 2 onions and fry to make Onion crisp or Beresta
make a paste of 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.
Add ghee to the oil and 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. 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 cook for 20 minutes.
Once the chicken is cooked properly, add Mawa, Fresh cream, Kewra water, and Mitha Itr and mix lightly.
Serve Bangladeshi Chicken Roast hot with Pulao.