Bengali Roast Chicken Recipe

Introduction

Bengali roast chicken is a flavorful and aromatic dish that brings the warm spices of Bengal to your table. Tender chicken thighs or drumsticks are marinated and cooked in a rich masala, resulting in a deliciously spiced meal perfect for any occasion.

Ingredients

• 4-6 bone-in chicken thighs or drumsticks, flesh scored
• 1 tsp mild curry powder
• 1 tsp turmeric
• 1 tsp ground coriander
• 2 tbsp Greek yogurt
• 5 tbsp ghee or oil
• 3 bay leaves
• 2 large cinnamon sticks
• 3 cardamom pods
• 2 large onions, finely sliced
• 6 garlic cloves, finely sliced
• 1 tsp grated ginger
• 2 tsp mild curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• ½ tsp chilli powder
• 5 green chillies, sliced, to serve
• Chopped coriander, to serve
• ½ tsp salt for marinade
• 1-1½ tsp salt for cooking
• 200ml water

Instructions

1. Step 1: In a bowl, combine the chicken with 1 tsp mild curry powder, 1 tsp turmeric, 1 tsp ground coriander, 2 tbsp Greek yogurt, and ½ tsp salt. Mix well to coat the chicken. You can marinate for a few hours to enhance tenderness or cook immediately.
2. Step 2: Heat 5 tbsp ghee or oil in a non-stick frying pan over medium heat. Fry the chicken for about 5 minutes on each side until golden brown. Remove the chicken and set aside, leaving the ghee in the pan.
3. Step 3: Keep the pan on heat and scrape to release caramelized bits. Add 3 bay leaves, 2 cinnamon sticks, and 3 cardamom pods. Fry until aromatic.
4. Step 4: Add the sliced onions and garlic followed by 1 tsp grated ginger and 1-1½ tsp salt. Stir, cover, and cook on low heat until the onions are soft and translucent, about 8-10 minutes.
5. Step 5: Stir in 2 tsp mild curry powder, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric, and ½ tsp chilli powder. Fry gently over low heat for 5-8 minutes.
6. Step 6: Pour in 200ml water, cover, and cook for 3-4 minutes or until the ghee separates from the masala and bubbles around the edges.
7. Step 7: Return the chicken to the pan along with any juices from the bowl. Spoon masala over the chicken, cover, and cook for 10-15 minutes until the chicken is cooked through.
8. Step 8: Stir through the sliced green chillies and chopped coriander just before serving. Serve immediately for best flavor.

Tips & Variations

• For extra heat, increase the amount of green chillies or add a pinch of cayenne pepper to the spice mix.
• If you prefer, substitute chicken thighs with drumsticks or bone-in breasts for different textures.
• Use ghee for a rich, authentic flavor, or substitute with vegetable oil for a lighter option.
• Marinating the chicken overnight enhances tenderness and deepens the spice flavor.

Storage

Store leftover Bengali roast chicken in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water to keep the chicken moist. Avoid microwaving as it may dry out the meat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, boneless chicken pieces can be used, but cooking time may be shorter. Keep an eye to avoid overcooking and drying out the chicken.

Is this dish very spicy?

This recipe uses mild curry powder and only a small amount of chilli powder, so it is moderately spiced. You can adjust the green chillies or chilli powder according to your heat preference.