Bengali Roast Chicken Recipe

Introduction

Bengali roast chicken is a flavorful dish that combines tender chicken with a rich, aromatic spice blend and ghee. This recipe brings out the warmth of traditional Bengali spices with a silky onion and garlic masala, perfect for a comforting meal.

Ingredients

• 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
• 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
• 5 green chillies, sliced, to serve
• Chopped coriander, to serve

Instructions

1. Step 1: In a bowl, combine the chicken with 1 tsp mild curry powder, 1 tsp turmeric, 1 tsp ground coriander, Greek yogurt, and ½ tsp salt. Mix well and let it marinate for a few hours if possible to enhance tenderness, or cook immediately.
2. Step 2: Heat the ghee in a non-stick frying pan. Fry the chicken for 5 minutes on each side until golden. Remove the chicken and set aside, keeping the ghee in the pan.
3. Step 3: Keep the pan on medium heat and scrape to release caramelized bits. Add bay leaves, cinnamon sticks, and cardamom pods. Fry until aromatic.
4. Step 4: Add sliced onions and garlic to the pan, followed by grated ginger and 1 to 1½ tsp salt. Stir well, cover, and cook until the onions are soft and translucent, about 8 to 10 minutes.
5. Step 5: Stir in the remaining spices: 2 tsp mild curry powder, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric, and ½ tsp chilli powder. Fry gently over low heat for 5 to 8 minutes.
6. Step 6: Pour in 200ml water, cover, and cook for 3 to 4 minutes until the ghee separates and bubbles around the edges of the masala.
7. Step 7: Return the chicken to the pan along with any juices. Spoon masala over the top, cover, and cook for another 10 to 15 minutes or until the chicken is fully cooked through.
8. Step 8: Stir through the sliced green chillies and chopped coriander. Serve immediately for the best flavor.

Tips & Variations

• Marinating the chicken overnight intensifies the flavors and tenderizes the meat.
• Use bone-in chicken pieces for juicier results and better flavor absorption.
• Adjust green chillies to your preferred spice level or serve them on the side.
• Ghee adds authenticity, but you can substitute with a neutral oil if needed.

Storage

Store leftover Bengali roast chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Avoid overheating to keep the chicken tender and moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs or drumsticks?

Yes, but chicken breast tends to dry out more easily. If using breast, reduce cooking time and watch closely to retain moisture.

Is it possible to prepare this dish without ghee?

Absolutely. You can substitute ghee with vegetable oil or another neutral oil, though ghee adds a distinctive rich flavor that complements the spices.

Bengali Roast Chicken Recipe

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★★★★★

4.8 from 142 reviews

• Author: Sophie
• Total Time: 1 hour
• Yield: 4–6 servings 1x

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Description

Bengali roast chicken is a flavorful dish featuring bone-in chicken thighs or drumsticks marinated in aromatic spices and yogurt, then pan-fried and simmered in a rich, spiced masala sauce made with ghee, whole spices, and caramelized onions. The result is tender, juicy chicken infused with traditional Bengali flavors, garnished with fresh green chillies and coriander.

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Ingredients

Scale 1x2x3x

For the 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 Cooking and Spices

• 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 (divided)
• 200ml water

For Garnish

• 5 green chillies, sliced
• Chopped coriander

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Instructions

1. Marinate the Chicken: Place the chicken pieces in a bowl. Add 1 tsp mild curry powder, 1 tsp turmeric, 1 tsp ground coriander, Greek yogurt, and ½ tsp salt. Mix thoroughly to coat the chicken evenly. For best results, let it marinate for a few hours in the fridge to tenderize and deepen the flavor, though you can cook immediately if short on time.
2. Fry the Chicken: Heat 5 tbsp ghee or oil in a non-stick frying pan over medium heat. Add the marinated chicken and fry for about 5 minutes on each side until the chicken is golden brown. Remove chicken from the pan and place it in a bowl, leaving the ghee in the pan for the next step.
3. Sauté Whole Spices: With the pan still on medium heat, scrape the bottom to release any browned bits. Add 3 bay leaves, 2 large cinnamon sticks, and 3 cardamom pods. Fry these whole spices until they become fragrant, about 1-2 minutes.
4. Cook Onions and Aromatics: Add the finely sliced onions, garlic, and grated ginger to the pan along with 1-1½ tsp salt. Stir well, cover with a lid, and cook for 8-10 minutes until the onions are soft and translucent.
5. Add Ground Spices and Simmer: Stir in the remaining ground spices: 2 tsp mild curry powder, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric, and ½ tsp chilli powder. Cook on low heat, stirring occasionally, for 5-8 minutes. Pour in 200 ml water, cover the pan, and simmer for an additional 3-4 minutes until the ghee starts to separate from the masala and bubbles around the edges.
6. Finish Cooking the Chicken: Return the fried chicken to the pan along with any meat juices collected in the bowl. Spoon the aromatic masala sauce over each piece. Cover and cook on low heat for 10-15 minutes until the chicken is thoroughly cooked and tender.
7. Garnish and Serve: Stir through the sliced green chillies and chopped coriander for freshness and heat. Serve the Bengali roast chicken immediately, ideally with steamed rice or Indian flatbread.

Notes

• Marinating the chicken longer will yield more tender and flavorful meat.
• Use bone-in chicken for juicier, more flavorful results.
• Adjust green chillies and chilli powder according to your spice tolerance.
• This dish pairs well with plain basmati rice or naan bread to soak up the sauce.
• Ghee can be substituted with oil for a lighter version, though ghee adds a richer flavor.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Bengali/Indian

Keywords: Bengali roast chicken, Indian chicken recipe, spiced chicken, curry powder chicken, traditional Bengali cuisine, chicken thighs, bone-in chicken