A Bengali Roast Chicken (often pronounced as ‘Roosht’, by Bengalis) is often served as a starter to a formal invitation for guests (dawat) or to the start of a wedding meal. This is a very popular dish and is one of the most popular starters amongst Bangladeshis alongside Tandoori Chicken. I’ve never quite understood why we call it ‘Roosht/Roast’, because it’s not really a roast in the true sense of the word (that is to say it isn’t cooked in an oven), but I have my own theory, feel free to enlighten me if you do know the reason why, I’m sure there are some smart Alecs out there, lol…….I reckon we call it a ‘Roosht’ because it’s our equivalent of a traditional ‘roast chicken’ as most people in Bangladesh don’t own cookers or ovens like we do over here in the UK, most people who live in villages cook using a clay built stove and burn wood for fuel. My Bengali Roast Chicken recipe was inspired by a wedding I attended recently, the ‘Roosht’ was so delicious that I had to come home and recreate it! My Bengali Roast Chicken went down so well with my family, it disappeared that very same day and I have cooked this several times since.

A Bengali Roast Chicken recipe always involves pan frying the chicken pieces before adding them to the masala (onions, garlic, ginger and spices fried in oil), it’s this initial step that gives this recipe it’s very distinct flavour and look. You can use oil for frying or as I prefer, ghee (clarified butter) – this adds tonnes of flavour especially if you are cooking for guests, you want this to be an indulgent starter after all. It’s amazing how preparing garlic in different ways affects the flavour in a dish, I use crushed garlic in my cooking most of the time but I much prefer the taste the garlic releases when sliced in the manner shown in this recipe. If you can’t be bothered slicing it and want to use crushed/minced garlic for convenience, by all means do, but I would encourage you to give my method a go! I have used 4 pieces of chicken for this recipe but the same amounts work for 6 pieces, so decide how many pieces you need. I can’t say much else except I really hope you enjoy my take on this traditional Roosht!

Serves 4 – 6 (depending on how many pieces of chicken you use)

You will need: for Bengali Roast Chicken

For the marinade:
4 – 6 pieces of quartered chicken washed and drained (you can use tandoori chickens or baby chickens for this purpose)
1 tsp mixed curry powder (I use Bolsts Mild Mixed Curry Powder)
1 tsp turmeric powder
1 tsp coriander powder
1/2 tsp salt
2 tbsp Greek yoghurt

For the masala:
5 tbsp ghee (clarified butter or replace using oil if you prefer)
3 bay leaves
2 large cinnamon sticks
3 cardamom pods
2 large onions
6 cloves of garlic
1 tsp of crushed ginger
1 – 1.5 tsp of salt (I used 1.5 tsp but you can use less, 1 tsp is good)
2 tsp mixed curry powder (I use Bolsts Mild Mixed Curry Powder)
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1/2 tsp chilli powder
5 green chillies
coriander to garnish

Method:

The spices in the left photo are for marinating the chicken pieces and the spices in the right photo are for the actual masala.

I have taken a photo of the ghee brand I prefer using for all my cooking, I find Plough Ghee has the best taste and most fragrant aroma when used in cooking, try to get hold of this ghee if you plan to follow this recipe.

Start by scoring the chicken pieces as shown in the bottom left and right photos (you should have washed and drained the chicken already). This will help the spices penetrate the flesh of the chicken better.

Add the spices for marinating the chicken; 1 tsp mixed curry powder (I use Bolsts Mild Mixed Curry Powder), 1 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp salt and 2 tbsp of Greek yoghurt, mix together well. You can leave this to marinate for a few hours if you want the chicken to be tender alternatively fry it straight away, both methods work well.

Using a good non stick frying pan add 5 tbsp of ghee, once the ghee is fully melted and HOT add the chicken pieces one by one. Over a medium flame fry for 5 minutes either side to achieve a golden colour on the outside, the inside of the chicken will cook fully once added to the masala. While the chicken fries, finely slice 6 garlic cloves (as shown in the photo), peel and slice 2 large onions….

….and slice 5 green chillies. If you want the heat of the chillies to be released in the dish then slice along the middle to expose the seeds, I didn’t want the extra heat so I sliced them as shown.

Once you can see blood/juices flowing from the top side of the chicken pieces (top right photo), the chicken is ready to turn over, fry for 5 more minutes on the uncooked side. Once both sides have browned adequately you can transfer them to the dish you used to marinate them in (saves on the washing, they will be cooked again so don’t worry about cross contamination).

In the same frying pan scrape off any browned/caramelised parts as these bits contain lots of flavour. Make sure the ghee is hot and add the whole spices; 3 bay leaves, 2 large cinnamon sticks and 3 cardamom pods.

Once you can smell the aroma add the 2 sliced onions and 6 cloves of sliced garlic….

….followed by 1 tsp of ginger and 1 – 1.5 tsp of salt (adjust to your preference). Stir, cover and cook the onions till soft and translucent (about 8 – 10 minutes).

Once the onions look translucent (as in top left photo), add the spices for the masala; 2 tsp mixed curry powder (I use Bolsts Mild Mixed Curry Powder), 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp turmeric powder and 1/2 tsp chilli powder. Mix the spices and fry for 5 – 8 minutes over a low flame. Next add 1/2 a glass of water to loosen the masala….

….and cover again and allow to cook for a further 3 – 4 minutes or until you can see the ghee/fat separate from the masala (it should be bubbling around the edges of the pan). Add the chicken pieces to the masala, including any juices that may have drained whilst sitting in the bowl.

Place some of the masala on top of the chicken pieces and cover to cook the chicken through completely (a further 10 – 15 minutes).

Once the chicken is completely cooked add the sliced green chillies and chopped coriander to garnish and promptly remove from the heat.

Serve this Bengali Roast Chicken with salad as a starter or with rice, how about some plain basmati or my Jeera Pilau for a more substantial meal? Remember to grab a piece yourself, they don’t hang around for long!

Bon Appetit!

4.9 from 17 reviews

Bengali Roast Chicken

 

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Author: Afelia's Kitchen

Ingredients

For the marinade:

• 4 - 6 pieces of quartered chicken washed and drained (you can use tandoori chickens or baby chickens for this purpose)
• 1 tsp mixed curry powder (I use Bolsts Mild Mixed Curry Powder)
• 1 tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp salt
• 2 tbsp Greek yoghurt

For the masala:

• 5 tbsp ghee (clarified butter or replace using oil if you prefer)
• 3 bay leaves
• 2 large cinnamon sticks
• 3 cardamom pods
• 2 large onions
• 6 cloves of garlic
• 1 tsp of crushed ginger
• 1 - 1.5 tsp of salt (I used 1.5 tsp but you can use less, 1 tsp is good)
• 2 tsp mixed curry powder (I use Bolsts Mild Mixed Curry Powder)
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• ½ tsp chilli powder
• 5 green chillies
• coriander to garnish

Method

1. The spices in the left photo are for marinating the chicken pieces and the spices in the right photo are for the actual masala.
2. I have taken a photo of the ghee brand I prefer using for all my cooking, I find Plough Ghee has the best taste and most fragrant aroma when used in cooking, try to get hold of this ghee if you plan to follow this recipe.
3. Start by scoring the chicken pieces as shown in the bottom left and right photos (you should have washed and drained the chicken already). This will help the spices penetrate the flesh of the chicken better.
4. Add the spices for marinating the chicken; 1 tsp mixed curry powder (I use Bolsts Mild Mixed Curry Powder), 1 tsp turmeric powder, 1 tsp coriander powder, ½ tsp salt and 2 tbsp of Greek yoghurt, mix together well. You can leave this to marinate for a few hours if you want the chicken to be tender alternatively fry it straight away, both methods work well.
5. Using a good non stick frying pan add 5 tbsp of ghee, once the ghee is fully melted and HOT add the chicken pieces one by one. Over a medium flame fry for 5 minutes either side to achieve a golden colour on the outside, the inside of the chicken will cook fully once added to the masala. While the chicken fries, finely slice 6 garlic cloves (as shown in the photo), peel and slice 2 large onions....
6. and slice 5 green chillies. If you want the heat of the chillies to be released in the dish then slice along the middle to expose the seeds, I didn't want the extra heat so I sliced them as shown.
7. Once you can see blood/juices flowing from the top side of the chicken pieces (top right photo), the chicken is ready to turn over, fry for 5 more minutes on the uncooked side. Once both sides have browned adequately you can transfer them to the dish you used to marinate them in (saves on the washing, they will be cooked again so don't worry about cross contamination).
8. In the same frying pan scrape off any browned/caramelised parts as these bits contain lots of flavour. Make sure the ghee is hot and add the whole spices; 3 bay leaves, 2 large cinnamon sticks and 3 cardamom pods.
9. Once you can smell the aroma add the 2 sliced onions and 6 cloves of sliced garlic....
10. followed by 1 tsp of ginger and 1 - 1.5 tsp of salt (adjust to your preference). Stir, cover and cook the onions till soft and translucent (about 8 - 10 minutes).
11. Once the onions look translucent (as in top left photo), add the spices for the masala; 2 tsp mixed curry powder (I use Bolsts Mild Mixed Curry Powder), 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp turmeric powder and ½ tsp chilli powder. Mix the spices and fry for 5 - 8 minutes over a low flame. Next add ½ a glass of water to loosen the masala....
12. and cover again and allow to cook for a further 3 - 4 minutes or until you can see the ghee/fat separate from the masala (it should be bubbling around the edges of the pan). Add the chicken pieces to the masala, including any juices that may have drained whilst sitting in the bowl.
13. Place some of the masala on top of the chicken pieces and cover to cook the chicken through completely (a further 10 - 15 minutes).
14. Once the chicken is completely cooked add the sliced green chillies and chopped coriander to garnish and promptly remove from the heat.

3.5.3208

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