Now this recipe is one for Bangladeshi Chicken Roast. If you've ever been to a Bengali household on a special occasion, you may find this starts off the dinner. It is called a Bangladeshi Chicken Roast, because in Bangladesh, people do not have the conventional ovens that we have here in the UK. In the villages, they cook over an open flame, and so if they have guests coming, this roast is one that they cook in a handi, deg, their version of our saucepans.
For this recipe, you need:
1kg chicken, cut into 8 pieces (I used what I had which was curry cut chicken, but it's much better with bigger chicken pieces)
1 tsp. chilli powder
1 tsp. turmeric powder
1 tsp. salt
Mix all the above ingredients well, then fry in a non stick frying pan which has:
3 tbsp. oil
3 peppercorns
3 cloves
1 large cinnamon stick
Once all the pieces are fried and golden brown, then leave to one side.
For the rest of the recipe, you need:
1-2 tbsp. ghee
4 green cardamoms
1 large cinnamon stick
3 peppercorns
3 cloves
4 bay leaves
1 1/2 inch ginger, minced
8 cloves garlic, minced
9 onions, sliced
5 whole green chillies
Coriander stalks
Salt to taste
1/2 tbsp. chilli powder
1/2 tbsp. cumin powder
1/2 tbsp. coriander powder
1/2 tbsp. curry powder
1 tsp. turmeric powder
1 tsp. garam masala powder
A handful of fried onions
Coriander for garnishing
In the same pan you fried the chicken (or you can use another pan), add your ghee to the oil remaining, then add your dry spices (cardamoms, cinnamon stick, peppercorns, cloves and bay leaves) and stir for 30 seconds.
Then put in your minced ginger and garlic, and fry until golden brown. Once browned, add in your onions, chillies, coriander and salt and stir. Fry on a high heat for about 10 minutes, stirring regularly. We don't want to break the onions down, they should remain whole, but soft.
Once softened, add in all your powdered spices, and stir well. Add a little water to stop the spices sticking and leave to cook for 5 minutes.
After 5 minutes, add your chicken and mix well. Add about a cup of water (250ml), and mix well again. Put in your fried onions, cover and cook on a low heat for 10 minutes (add in more water if it is looking too dry).
After 10 minutes, your chicken should be completely cooked and you should have a nice onion "moshla", a sauce which will mean your curry isn't dry.
Garnish with coriander and serve with pilau!
N.B. I would normally add 1/2 cup of yoghurt mixed with sugar, for a little sweetness and richness, but my husband prefers it without.
Hope you enjoy!
Yaz ♥
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