Bangladeshi Chicken Roast | How to make Bangladeshi Chicken Roast

By Archita Ray  |  5th Jul 2016  |  
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  • Bangladeshi Chicken Roast, How to make Bangladeshi Chicken Roast
Bangladeshi Chicken Roastby Archita Ray
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About Bangladeshi Chicken Roast Recipe

It's my thamma's (paternal grandmom) recipe that she inherited from her zamindar family from Narayangang Dhaka. It's an absolute family favourite that my mom learnt from her and I picked up from my mom.

Bangladeshi Chicken Roast, a deliciously finger licking recipe to treat your family and friends. This recipe of Bangladeshi Chicken Roast by Archita Ray will definitely help you in its preparation. The Bangladeshi Chicken Roast can be prepared within 30 minutes. The time taken for cooking Bangladeshi Chicken Roast is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Bangladeshi Chicken Roast step by step. The detailed explanation makes Bangladeshi Chicken Roast so simple and easy that even beginners can try it out. The recipe for Bangladeshi Chicken Roast can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Bangladeshi Chicken Roast from BetterButter.

Bangladeshi Chicken Roast

Ingredients to make Bangladeshi Chicken Roast

  • One whole chicken - cut into 4 pieces
  • onion -1 large - finely chopped
  • tomato - 1 large - finely chopped
  • ginger - Garlic paste - 1 tbsp
  • turmeric powder - 1 tsp
  • Red Chili powder - 1 tsp
  • Roasted cumin powder - 1 tbsp
  • Boiled potato - 1 large - roughly mashed
  • sugar - 1 tsp
  • White pepper powder - 1 tsp
  • cashewnuts - a handful
  • raisins - a handful
  • Garam masala Powder - 1 tsp
  • Boiled eggs - 1 nos
  • ghee - 2 tbsp + 2 tbsp
  • salt - to taste
  • Chopped coriander - for garnish

How to make Bangladeshi Chicken Roast

  1. Make a few slits on the chicken pieces and par boil till just about soft. Drain and keep the water aside for later use.
  2. Now marinate the chicken with some salt and turmeric powder, keep aside for 10 mins. Heat 2 tbsp. ghee in a pan and fry the chicken pieces till golden in colour. Remove from pan, keep aside.
  3. In the same pan, heat 2 tbsp. ghee. Add the ginger- garlic paste ans sauté till fragrant. Add the chopped onion and fry till nicely browned.
  4. Next add the chopped tomatoes,turmeric powder,chili powder, roasted cumin powder, white pepper powder and the roughly mashed potato.
  5. Roast this mixture well, till oil separates from the side of the pan.
  6. Now put in the chicken pieces into the pan along with the cahsewnuts, raisins, sugar and garam masala powder. Pour in a cup of the reserved water from boiled chicken cover the pan and let it cook for 15- 20 mins
  7. Remove from heat. Garnish with boiled eggs and coariander leaves and serve hot

My Tip:

You could also use a small whole chicken, stuff it with a mixture of mashed potato and boiled eggs and then fry it and later add it to the gravy.

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