This Chicken Roast (মুরগির রোস্ট) Recipe will serve 12 people.
Preparation time: 3~4 hours
Ingredients:
1. 6 Chicken leg quarter, 6 chicken breast
2. Salt
3. Red chili powder
4. Food color (egg yellow powder)
5. Shallot onion
6. Fresh ginger paste
7. Fresh garlic paste
8. Cardamom
9. Cinnamon
10. Clove
11. Bay leaf
12. Vegetables or any kind of cooking oil
13. Yogurt
14. Coriander powder
15. Alu Bakhara (Dried plum)
16. Pistachio
17. Raisin
18. Almond
19. Mawa
20. Green Chili
21. Nutmeg powder
22. Mace powder
23. Lightly fired Cumin (Zeera) powder (টালা জিরা)
24. Shah Zeera
25. Sugar
26. Kewda water
27. Saffron
28. Bangladeshi Baghabari ghee (optional)
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| Picture of: Chicken Leg Quarter and Chicken Breast |
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| 6 Chicken Leg Quarter and 6 Chicken Breast: Put them in mixing bowl |
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| 1 tea spoon salt |
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| 1 tea spoon red chili |
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| Egg yellow powder (food color) |
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| Half tea spoon of food color |
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| Mix all the above 3 ingredients properly like above picture |
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| 2 Shallot Onion |
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| After cleaning the upper skin of 2 shallot onions |
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| Cut them in small pieces and put them in a blender (I used magic bullet blender) |
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| Shallot onion paste |
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| Picture of: Garlic paste (Upper left), Ginger paste (Upper right) and Shallot Onion paste (bottom) |
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| 8 more Shallot Onion to make fired onion or beresta |
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| Cut them in thin slices, in left bigger bowl there are 7 shallot onions and in the right small plate 1 shallot onion |
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| Sliced 1 shallot onion which will be used later, don't mix with other 7 sliced onions |
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| Put vegetable oil in a deep bowl pan, make the oil heated up properly and put the bigger bowl of sliced shallot onions in oil to start cooking the fried onion or beresta. Heat Example: In my gas range (heat range is 1 to 8), I cook the fried onion in 6 heat. Usually it will take 10~15 minutes for making perfect beresta or fired onion |
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| 15 Cloves |
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| 15 Cardamoms |
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| 8 Cinnamon sticks (around 2 inches length) |
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| 6 Bay Leaves |
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| Picture of the above 4 spices which will be used later. |
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| Almost done fired onions or beresta, get ready to take out the beresta from the heated oil to a flat plate. You can put paper towel on the flat plate so that it can soak the extra oil from the beresta |
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| This is the perfect color for fried onions or beresta (light golden brown color). Sprinkle little sugar (half tea spoon) on top of fried onions or beresta, this will keep the beresta as crucnhy |
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| Prepared fried onions or beresta which will be used in different stages of this cooking process |
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| Use the same oil of fried onions or beresta to fry the chicken pieces. Example: In my gas range (heat range is 1 to 8), I cook the fried onion in 6 heat. Usually it will take 10~15 minutes for frying the chicken pieces. Cook/fry until it's light golden brown color |
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| This is how looks like after frying the chicken pieces. Fry all the chicken pieces and keep them in a separate plate/bowl |
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| 1 pound of yogurt |
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| Mix the yogurt in a bowl |
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| Take 10~12 tables spoons (around 6 oz) of existing oil (the oil we used to fry shallot, chickens) in a big bowl. Keep the range heat at 6 |
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| Put the shallot paste (prepared earlier) |
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| Oil with shallot onion paste |
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| Put 1 sliced shallot onion (prepared earlier). Saute in oil and heat for 5 minutes |
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| Mix cardamoms, cloves, cinnamon sticks and bay leaves |
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| Saute for another 2~3 minutes |
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| 3 table spoons of Ginger paste |
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| 1 and half table spoons of Garlic paste |
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| 1 and half tea spoon of red Chili powder |
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| 1 tea spoon of Salt |
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| 1 tea spoon of Coriander powder |
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| Mixture of yogurt |
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| Mix all the ingredients very well and saute for 5 minutes |
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| Put all the fried chicken pieces in the pan/bowl and put the lid on for this pan/bowl. |
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| Cook the chicken for around 15 minutes so that the chicken get mixed properly with the ingredients. Every 5 minutes you have to stir the chicken so that they get mixed properly with the ingredients. Stir very cautiously so that chicken pieces don't break or don't get burnt with the bottom of the pan. I prefer to stir chicken not with a spoon. I just grabbed the whole pan and stir/rotate/toss slowly so that all the ingredients get mixed properly with the chicken. |
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| Alu Bakhara or dried plum (top left), mawa (top right), raisins (bottom left) and mixture of almonds and pistachio (bottom right) |
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| Take the mixture of almond/pistachio and grind them |
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| Alu bakhara (dried plum), mawa, raisin, and ground mixture of almond/pistachio |
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| Pour all above 4 ingredients in the pan/bowl |
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| Mix some previously prepared fried onions or beresta, put the lid on and cook for another 5 minutes |
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| Take 10~15 whole green chilis |
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| Half tea spoon of mace powder |
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| Ground Nutmeg |
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| 1 tea spoon of ground nutmeg |
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| Half tea spoon of ightly fired Cumin (Zeera) powder (টালা জিরা) |
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| Half spoon of ground Shah Zeera |
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| Above 4 spices in a small plate |
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| Mix the above 4 spices |
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| In a small separate plate take 3 table spoons of Kewda water (above picture is the bottle of Kewda water) |
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| Saffron |
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| Take some Saffron and mix with the Kewda water |
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| Kewda and Saffron mixture |
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| Put all the above ingredients: First green chili, then sprinkle 1 tea spoon of sugar. |
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| Mixture of Kewda and Saffron |
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| Mixture of Mace, Nutmeg, Cumin and Shah Zeera powder. |
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| Mix all the new ingredients with the existing mixtures and cook for another 10~15 minutes in low heat (Range heat will be 2~3). |
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| Put 1 table spoon of special ghee to get the best flavor :) |
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| Chicken roast is almost done |
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| Time to take out the chicken roasts from the pan/bowl in to a serving dish |
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| Serve the chicken roast in a serving dish/plate and stir some of the previously prepared fried onions or beresta |
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Ready to eat Chicken Roast :)
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Credit: My mother Selina Rahman, my 3 aunts Jhunu, Ruby and Rupa, and my cousin Shormi.
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