Name: Bangladeshi Chicken Roast recipe by Archita Ray at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 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

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.

Ingredients Serving: 4

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

Instructions

Make a few slits on the chicken pieces and par boil till just about soft. Drain and keep the water aside for later use.
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.
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.
Next add the chopped tomatoes,turmeric powder,chili powder, roasted cumin powder, white pepper powder and the roughly mashed potato.
Roast this mixture well, till oil separates from the side of the pan.
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
Remove from heat. Garnish with boiled eggs and coariander leaves and serve hot