In Bangladesh , there can be no wedding feast without a special kind of chicken preparation , named “roast” , though not roasted in proper meaning . But we call it roast and will always call roast, it being the main attraction in a wedding party after the bride and bride groom .
This is a humble try to replicate that heavenly flavor . The exact flavor is quite impossible with out the smell of the charcoal and woodchips , these complete the flavor for sure . But even then , just a try to get at least the “almost” same flavor .
1 medium chicken , cut in 4 or 6 pieces
1 and 1/4 th cup heaped thinly sliced onion ( for bereshta)
1 tbl spoon + 1 tea spoon ginger paste ( I grate them finely in a grater, looks almost like paste )
2 tea spoon heaped garlic paste
2/3 rd cup yogurt
1/4 th cup sweet yogurt
7/8 green cardamoms ( don’t pound it)
2 sticks of cinnamon ( 1″ each)
Little less then 1/2 ( half) tea spoon black pepper ( whole)
1/2 tea spoon nutmeg and mace ( jaifil, javetri) powder
1/2 tea spoon cinnamon powder ( if your cinnamon stick is not that strong ; if strong reduce to 1/4 th tea spoon)
1 bay leaf
1 tea spoon raisin paste
5 or 6 alu bokhara
1/3 rd cup heavy cream or very thick milk
9 or 10 whole green chilies
3-4 tbl spoon maowa/ khoya or if you don’t have maowa just use powder milk
Salt to taste
Sugar ( if nesessary)
Ghee 2 tbl spoon
Special masala , apply all
For that dry roast 1/2 tbl spoon poppy , 6 or 7 almonds/ cashew and 1/2 tbl spoon dessicated coconut . Grind them into a fine powder .
1. Take a large bowl and add yogurt , sweet yogurt , ginger paste , garlic paste , cardamoms , cinnamon stick , bay leaf ,whole black pepper , cloves , nutmeg and mace powder and salt . Add the chicken pieces and mix well . Marinate for at least 30 minutes .
2. Heat oil and add the thinly sliced onion . Fry until golden brown , what we call bereshta . Now , you can do two things . Either you can add the chicken pieces from the marinade and add to the bereshta ; or you can take out the bereshta from the oil and add the chicken pieces , if not using soft chicken and you like the chicken well fried in oil.
I used regular soft chicken , so I just added the chicken pieces from the marinade to the bereshta and fried each side for a minute . Careful , don’t burn your bereshta . So put the chicken pieces only when your bereshta is golden brown . Don’t darken the bereshta too much , it would ruin the taste and color . Now add the marinade and very little water . The chicken and yogurt will release water so don’t add too much water .
3. Cover the lid and cook on medium low flame until the chicken is tender and gravy is little reduced . Now Add the raisin paste , alu bokhara and cream . Add green chilies . If necessary , you can add little milk instead of water in this stage .
4. Add the special masala powder and maowa . Stir constantly . cook few more minutes . If necessary add little sugar. Spread some ghee over the chicken. Sprinkle keora water and cover the lid . Turn off the stove and keep the cooking pot on it until you serve . Don’t open the lid too until you serve as that would help the retaining the beautiful aroma of keora .
Garnish with bereshta , serve with polau , paratha , Naan .