Bangladeshi roast chicken recipe – the best chicken you’ll ever have
This recipe doesn’t need much introduction.
Quite simply, it’s the tastiest, most flavoursome roast chicken you will ever have. I know that’s a big claim, but I firmly stand by it.
It makes tandoori chicken seem dry. It makes a traditional Sunday roast taste like a bland affair.
You haven’t tried roast chicken until you’ve tried my Bangladeshi Roast chicken recipe (well, my mum’s actually). So here it is…
Ingredients for Bangladeshi roast chicken:
- 8 medium or large chicken pieces consisting of thigh and leg pieces.
- 3 large onions, thinly sliced.
- Stick of cinnamon
- 3 cardamon seeds
- 1cm root ginger, grated finely
- 8 garlic cloves, crushed or diced
- 1sp each of turmeric, chilli powder, cumin powder, coriander powder and garam masala.
- A pinch of paprika.
- 1tbsp oil from an Indian pickle jar (optional but thoroughly recommended).
Put your chicken pieces in a bowl. Add 1/2 tsp of salt and 1tsp of turmeric and mix well, ensuring the chicken in well coated.
Transfer the chicken pieces to a pan and fry in about 2tbsp of oil on a low-medium heat for about 15-20 minutes so the pieces brown slightly but don’t burn.
Don’t worry if the chicken doesn’t fully cook during this time as they’ll do the remainder of their cooking in the onion mixture. Turn over a few times so the chicken doesn’t stick. You might need to add more oil if the spices start to burn.
HalimaBobs cheat – my mum normally fries the chicken in batches so they’re all flat on the pan without overlaps. I, however, fried mine altogether and stirred as I went along so they brown evenly. This was much quicker and didn’t affect the end result at all.
Meanwhile, fry the onions, ginger and garlic with a tsp of salt on a medium heat for around 10 minutes. You don’t want them to brown, they just need to soften. But ensure the onions don’t melt (like my other curry recipes specify). You want them to still maintain their body.
Add the spices to the onions and stir well. Let the spicy onions fry but be careful they don’t burn.
HalimaBobs tip! Well this is actually my mum’s tip, but you can add in some oil from a jar of Indian pickle (such as Pataks mango pickle). This gives the flavour a slight tang and really lifts the whole dish.
If the onions seem to getting too dry, you can add about 2tbsps if water. You should have a thick, rich consistency, rather than a saucy curry.
Toss in the chicken pieces.
Cook for about 15-20 minutes on a medium heat until the chicken is cooked through and you have a nice, rich onion sauce.
Serve with pilau rice or plain boiled rice.
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About the Author
I’m not a makeup artist, chef, lifestyle guru or stylist. I’m just me. And like you, I’m trying to make the best of most things, only I’m sharing my warts-and-all thoughts along the way.