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.
Here you will learn how to make the perfect Bangladeshi chicken roast. There’s a whole process involving this chicken roast recipe. But it’s all worth the work and the end result is a taste of Bangladesh. If there is one thing I love most about Bangladesh then it has to be the food. I crave for food that I have during my trips to Bangladesh. My cravings for Bangladeshi food can be found a little closer to me then have to travel all the way to Bangladesh. Just over the pond to England of course where mom cooks up authentic traditional Bangladeshi food.
In this recipe I will be sharing Bangladeshi chicken roast recipe with a few tweaks I made from my mom’s original roast recipe. I’ll mention what she does and what I will be doing a little differently.
Chicken leg quarters, use skinless chicken and using a fork prick the chicken pieces all over. A process I remember mom doing while making roast. This helps all the flavors to get into the chicken.
Rub the chicken leg quarters with orange food color and salt. Mum usually uses turmeric powder. I noticed how the orange food color gives the chicken a darker color when cooked. If you want more of light color on the chicken then use turmeric powder.
Oil and ghee, fry the chicken in a mixture of oil and ghee. Frying the chicken gives the chicken some color and a slightly firmer texture on the outside and softer texture inside. The ghee gives the chicken a good flavor.
Make a marinade using pureed onion, ginger/ garlic paste. A greater quantity of ginger is used to garlic. Ginger gives a nice warm and zesty flavor. I am using pureed onions but mom sautes her onions and keeps it separate from the marinade. I guess this gives more flavor but takes just a tad longer. The pureed onions are just a quicker way to cook the onions with the other marinade ingredients.
A good amount of black pepper for a little heat as there is no use of chili powder. Natural yogurt to give the chicken a sour taste and help tenderize the meat.
Nutmeg and mace for extra flavoring. Mom always uses these spices in her rich dishes. Some whole spices like bay leaf, green cardamom, cloves, cinnamon stick.
Tomato ketchup… mom doesn’t use this ingredient but I like that sweet and tangy taste. Also adds to the color too.
Then make a paste using white poppy seeds or cashews mixed in milk. This helps to thicken the gravy and adds to the flavor.
Garam masala, probably the most important, mom has her own recipe for garam masala, you could of course use the store bought. Garam masala is the main flavor maker for Chicken roast.
Fried onions, we call beresta in Bengali. You need to have beresta when you are cooking rich foods like pilau, roast, korma. Gives the roast a nice flavor.
Some sultanas for sweetness.
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