🥰 A Taste of Home

Bangladeshi Chicken Roast is a beloved dish in my parents’ house — especially my mom’s specialty. She’s a true diva for rich, flavorful dishes, and we grew up spoiled with the best of Bangladeshi cuisine right at home.

This biye barir roast (wedding-style roast) is one of those dishes that instantly brings back memories of family gatherings and weddings. Tender chicken coated in a creamy, rich, onion-based gravy with a touch of sweetness and the aroma of garam masala — it’s pure comfort on a plate.

Served with fragrant Bangladeshi Polao, this dish is a match made in heaven.

And unlike a traditional Western roast chicken, this one is cooked entirely on the stovetop, giving it that signature silky masala and deep flavor that’s so authentically Bengali.

🍗 Ingredients for Bangladeshi Chicken Roast

For the Chicken Marinade

• 4–5 chicken leg quarters (skinless, pricked with a fork)

• 1 cup plain yogurt

• 2 tbsp ginger paste

• 2 tbsp garlic paste

• 2 tsp red chili powder (adjust to spice preference)

• 1 tsp turmeric powder

• 2 tsp coriander powder

• 1 tsp cumin powder

• 1 tsp garam masala powder

• 2 tbsp lemon juice

• 2 tbsp ghee (or oil)

• Salt to taste

For the Gravy (Masala)

• 3 large onions, thinly sliced

• ½ cup oil or ghee (or a mix)

• 1 tbsp sugar (for caramelizing onions)

• ½ cup yogurt (beaten)

• 2–3 cardamoms

• 2–3 cloves

• 1 small cinnamon stick

• 1 bay leaf

• 8–10 raisins

• 6–8 blanched almonds

• 1 tsp kewra water (optional)

• ½ tsp rose water (optional)

• A pinch of saffron soaked in warm milk (optional, for luxury)

🕐 Step-by-Step Instructions

1. Marinate the Chicken

In a large bowl, mix yogurt, ginger, garlic, chili, turmeric, coriander, cumin, lemon juice, garam masala, ghee, and salt.
Add the chicken pieces and coat well.
Cover and marinate for at least 4 hours or overnight in the fridge.

💡 Pricking the chicken helps all those flavors soak deep inside — a trick I learned from mom!

2. Brown the Chicken

Heat oil or ghee in a heavy-bottomed pan.
Lightly brown the marinated chicken pieces on both sides (don’t cook them through yet).
Remove and set aside.

3. Make the Gravy

In the same oil, add sugar and let it caramelize slightly.
Add the sliced onions and fry until golden brown.
Toss in the whole spices (cardamom, cloves, cinnamon, bay leaf) and stir for a minute.
Add the leftover marinade from your chicken bowl and cook until the oil separates.

4. Combine Chicken & Gravy

Add the browned chicken back into the pan.
Pour in about ½ cup of warm water, cover, and cook on low heat for 20–25 minutes until the chicken is tender and the gravy thickens.
Stir in beaten yogurt gently and cook for another 5 minutes without curdling.

5. Finishing Touches

Add kewra water, rose water, saffron milk, raisins, and almonds.
Simmer for 2–3 minutes until fragrant and glossy.

🍽️ Serving Suggestions

Serve your Bangladeshi Chicken Roast hot with:

• Bangladeshi Polao (ghee rice with raisins and nuts)

• Shemai, firni, or jorda for dessert

Garnish with a few fried onions and almonds for that classic wedding feast look ✨

💡 My Tweaks vs. Mom’s Original

Mom’s roast is perfect as-is, but I make a few small tweaks:

• I use Greek yogurt for a creamier marinade.

• I add Kashmiri chili powder for vibrant color with less heat.

• Sometimes, I blend half the fried onions into a smooth paste for a silkier gravy.

Each version is delicious — but mom’s remains unbeatable!

❤️ Final Thoughts

If there’s one dish that captures the heart of Bangladeshi cuisine, it’s the Chicken Roast. It’s festive, aromatic, and full of warmth — just like the celebrations it reminds us of.

Next time you’re craving a taste of Bangladesh, skip the plane ticket and head to your kitchen. One spoonful of this roast will take you straight to a biye bari (wedding feast)!