Bengali Chicken Roast

Name: Bengali Chicken Roast
Prep time: 35 min
Cook time: 55 min
Total time: 90 min
Yield: 6
Ingredients: 4-6 bone-in chicken thighs or drumsticks, scored; 2 large onions, finely sliced; 6 clove garlic, finely sliced; 1 tsp grated ginger; 2 tbsp Greek yogurt; 5 tbsp ghee or oil; 3 bay leaves; 2 large cinnamon sticks; 3 cardamom pods; 1 tsp mild curry powder; 1 tsp turmeric; 1 tsp ground coriander; 1 tsp ground cumin; 1/2 tsp chilli powder; 2 tsp salt; 200 ml water; 5 green chillies, sliced; 1 small handful chopped coriander

Bengali chicken roast is a richly spiced, pan-cooked chicken dish with a deep onion masala, warm whole spices, and a finishing touch of fresh green chilies and coriander. The yogurt marinade keeps the chicken tender, while slow cooking helps the sauce turn glossy and intensely flavorful.

Servings6 Portions

Prep Time35 Mins

Cook Time55 Mins

Difficulty

Intermediate

Ingredients

bone-in chicken thighs or drumsticks, scored
4
large onions, finely sliced
2
garlic, finely sliced
6 clove
grated ginger
1 tsp
Greek yogurt
2 tbsp
ghee or oil
5 tbsp
bay leaves
3
large cinnamon sticks
2
cardamom pods
3
mild curry powder
1 tsp
turmeric
1 tsp
ground coriander
1 tsp
ground cumin
1 tsp
chilli powder
0.5 tsp
salt
2 tsp
water
200 ml
green chillies, sliced
5
chopped coriander
1 small handful

Step-by-Step Instructions

Place the chicken in a large bowl. Add the curry powder, turmeric, ground coriander, yogurt, and 1/2 tsp salt, then coat the chicken thoroughly. Marinate for at least 30 minutes if time allows, or cook immediately.

Heat the ghee in a large nonstick frying pan over medium heat. Add the chicken and sear for about 5 minutes per side until lightly golden. Transfer the chicken back to the bowl and keep the ghee in the pan.

Lower the heat slightly and scrape up any browned bits from the pan. Add the bay leaves, cinnamon sticks, and cardamom pods, and cook for 30 to 60 seconds until fragrant. Stir in the sliced onions, garlic, grated ginger, and 1 to 1 1/2 tsp salt. Cover and cook for 8 to 10 minutes, stirring occasionally, until the onions are soft and translucent.

Add the ground cumin and chili powder, then cook over low heat for 5 to 8 minutes, stirring often so the spices do not burn. Pour in 200 ml water, cover, and simmer for 3 to 4 minutes, until the masala thickens and the ghee begins to separate around the edges.