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Bangladeshi Chicken Roast

Archita Ray
30 minutes
Prep Time
30 minutes
Cook Time
4 People
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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.

Recipe Tags

  • Non-veg
  • Medium
  • Festive
  • East Indian
  • Main Dish

Ingredients Serving: 4

  1. One whole chicken - cut into 4 pieces
  2. onion -1 large - finely chopped
  3. tomato - 1 large - finely chopped
  4. ginger - Garlic paste - 1 tbsp
  5. turmeric powder - 1 tsp
  6. Red Chili powder - 1 tsp
  7. Roasted cumin powder - 1 tbsp
  8. Boiled potato - 1 large - roughly mashed
  9. sugar - 1 tsp
  10. White pepper powder - 1 tsp
  11. cashewnuts - a handful
  12. raisins - a handful
  13. Garam masala Powder - 1 tsp
  14. Boiled eggs - 1 nos
  15. ghee - 2 tbsp + 2 tbsp
  16. salt - to taste
  17. Chopped coriander - for garnish


  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

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