Bengali Roast Chicken Recipe

Introduction

Bengali roast chicken is a flavorful and aromatic dish that combines tender chicken with a rich blend of spices and yogurt. This recipe brings traditional Bengali spices to your kitchen, resulting in a deliciously spiced chicken ideal for a comforting meal.

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, Greek yogurt, and ½ tsp salt. Mix well and let it marinate for a few hours if possible to enhance tenderness, or cook immediately.
2. Step 2: Heat the ghee in a non-stick frying pan over medium heat. Fry the chicken pieces for about 5 minutes on each side until they turn golden. Remove the chicken from the pan and place it back into the bowl, leaving the ghee in the pan.
3. Step 3: Keep the pan on the heat and scrape the bottom to release any caramelized bits. Add the bay leaves, cinnamon sticks, and cardamom pods. Fry until fragrant, about 1-2 minutes.
4. Step 4: Add the finely sliced onions and garlic to the pan, followed by the grated ginger and 1 to 1½ tsp salt. Stir well, cover, and cook for 8-10 minutes until the onions are soft and translucent.
5. Step 5: Stir in 2 tsp mild curry powder, ground cumin, ground coriander, turmeric, and chilli powder. Fry the spices on low heat for 5-8 minutes, stirring occasionally.
6. Step 6: Pour in 200ml water, cover the pan, and cook for 3-4 minutes until the ghee begins to separate from the masala and bubbles appear around the edges of the pan.
7. Step 7: Return the chicken and any juices from the bowl to the pan. Spoon some masala over the chicken, cover, and cook for another 10-15 minutes until the chicken is fully cooked through.
8. Step 8: Stir through the sliced green chillies and chopped coriander just before serving. Serve the dish immediately for the best flavor.

Tips & Variations

• For a richer flavor, use ghee instead of oil when frying spices and chicken.
• Marinate the chicken overnight to deepen the spice infusion and tenderness.
• Adjust the number of green chillies to control the heat level according to your preference.
• Serve with steamed basmati rice or warm flatbreads to soak up the delicious masala.

Storage

Store leftover Bengali roast chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through to avoid drying out the chicken. Avoid freezing to preserve the texture and flavor of the dish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken thighs or breasts can be used, but adjust cooking time to ensure the chicken cooks through without drying out.

What can I substitute for ghee if I don’t have any?

You can use a neutral cooking oil like vegetable or sunflower oil, though ghee adds a richer, buttery flavor that complements the spices best.

Bengali Roast Chicken Recipe

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★★★★★

4.8 from 55 reviews

• Author: Hailey
• Total Time: 1 hour
• Yield: 4–6 servings 1x

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Description

Bengali roast chicken is a flavorful and aromatic dish featuring tender chicken thighs or drumsticks marinated in a blend of yogurt and spices, then pan-fried and slow-cooked with fragrant whole spices and caramelized onions. This traditional Bengali recipe offers a rich and comforting taste experience, enhanced by the creamy texture of ghee and a medley of warm spices like cinnamon, cardamom, and cumin.

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Ingredients

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Chicken and Marinade

• 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
• ½ tsp salt (for marinade)

Cooking

• 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
• 1–1½ tsp salt (for cooking)
• 200 ml water

To Serve

• 5 green chillies, sliced
• Chopped coriander

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Instructions

1. Marinate the Chicken: In a bowl, combine the chicken pieces with 1 tsp mild curry powder, 1 tsp turmeric, 1 tsp ground coriander, Greek yogurt, and ½ tsp salt. Mix well to coat the chicken evenly. You can marinate for a few hours to tenderize and infuse flavor or cook immediately.
2. Fry the Chicken: Heat 5 tbsp of ghee or oil in a non-stick frying pan over medium heat. Place the marinated chicken pieces into the hot pan and fry for 5 minutes on each side until golden brown. Remove the chicken from the pan and set aside in the bowl, leaving ghee in the pan.
3. Prepare the Aromatics: Keep the pan on heat and scrape gently to release any caramelized bits stuck to the bottom. Add the 3 bay leaves, 2 cinnamon sticks, and 3 cardamom pods. Fry until aromatic, about 1-2 minutes.
4. Cook the Onions and Spices: Add the finely sliced onions and garlic to the pan, followed by the grated ginger and 1-1½ tsp salt. Stir well, cover, and cook on low to medium heat for 8-10 minutes until the onions are soft and translucent.
5. Add Ground Spices: Stir in 2 tsp mild curry powder, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric, and ½ tsp chili powder. Fry this mixture gently over low heat for 5-8 minutes to develop the flavors and aroma.
6. Add Water and Cook Masala: Pour in 200 ml of water, cover the pan, and cook for an additional 3-4 minutes until the ghee separates from the masala and bubbles appear around the edges.
7. Simmer Chicken in Masala: Return the fried chicken pieces, including any juices, back into the pan. Spoon the masala over the chicken, cover, and cook for 10-15 minutes until the chicken is thoroughly cooked and tender.
8. Finish and Serve: Stir in the sliced green chillies and chopped coriander just before serving. Serve the Bengali roast chicken hot with accompaniments of your choice.

Notes

• Marinating the chicken for a few hours enhances tenderness and flavor but is optional.
• You can substitute ghee with a neutral oil if preferred, but ghee adds authentic aroma.
• Adjust chili powder and green chillies quantity to suit your heat preference.
• Ensure the chicken is scored lightly so the marinade penetrates fully.
• This dish pairs well with steamed rice or Indian flatbreads.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Dish
• Method: Frying
• Cuisine: Bengali

Keywords: Bengali roast chicken, spiced chicken, Indian chicken recipe, Bengali cuisine, chicken thighs recipe, ghee chicken, flavorful chicken curry