Bangladeshi Chicken Roast Recipe

Debjanir Rannaghar

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

Step 1

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.

Step 2

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

Step 3

Slice 2 onions and fry to make Onion crisp or Beresta

Step 4

make a paste of Curd along with Tomato Ketchup, spice powder, and Kashmiri Red Chilli Powder and make a thick paste.

Step 5

Heat oil in a deep bottom Pan and fry Chicken chunks from both sides in medium flame till the chicken turn light brown.

Step 6

Add ghee to the oil and add both sliced and paste onion and cook till the onion turns brown.

Step 7

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.

Step 8

 Now add fried chicken and cook for 20 minutes.

Step 9

 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.