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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
