In Bengali cuisine, Chicken Roast (চিকেন রোস্ট) is one of the most common dishes served on various occasions such as weddings, Eid, birthdays, etc, and everyone enjoys it. Shahi Chicken Roast (শাহী চিকেন রোস্ট) is a thick, flavorful dish that is mildly spicy, slightly sweet, and tangy with a touch of Mughlai gravy.
Try our Eid Special Biye Barir Shahi Chicken Roast recipe at home.
Shahi Chicken Roast
Shahi Chicken Roast is a thick, flavorful dish that is mildly spicy, slightly sweet, and tangy with a touch of Mughlai gravy.
Ingredients
For Masala Paste
- 1 pc Cinnamon
- 5-6 pcs Cashew nuts
- 1 tsp White pepper
- 3-4 pcs Cardamom
- 3-4 pcs Cloves
- 1/4 tsp Shahi cumin
- 1 tbsp Poppy seeds
- 2-3 pcs Mace
- 1/4 pc Nutmeg
For Chicken
- 5 pcs Chicken roast pcs
- 1/4 tsp Salt
- 1/4 tsp Jorda color
- 1/2 cup Oil
- 2 tbsp Ghee
For Gravy
- 1 pc Bay leaves
- 2 pcs Cinnamon
- 4-5 pcs Cardamom
- 1/2 cup Onion chopped
- 1/2 cup Onion paste
- 1 tbsp Ginger paste
- 1 tsp Garlic paste
- 1 tsp Coriander powder
- 1 tsp Red chili powder
- 1 Salt to taste
- 1/3 cup Sweet yogurt
- 1/3 cup Sour yougurt
- 1 cup Water
- 4-5 pcs Green pepper
- 1/2 tsp Keora water
Instructions
- Mix together cinnamon, cashew nuts, white pepper, cardamom, cloves, shahi cumin, poppy seeds, mace, and nutmeg into a smooth paste.
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- Slit chicken into roast pieces. Then rub with salt and Jorda color. Wait for 15 mins.
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- Heat oil and ghee in a pan and fry the chicken pcs for 2-3 min. Close the lid as oil will be popping so much. Make sure it is slightly brown.
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- Remove chicken pcs from the oil and in the same oil add bay leaves, cinnamon, and cardamom.
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- Then add onion slice and saute until light brown.
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- Add onion paste and saute until light brown.
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- Add garlic paste, ginger paste, coriander powder, and red chili powder and fry until the raw smell disappears.
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- Add the masala paste and stir for 2-3 mins.
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- Add a little bit of water and keep stirring for 3-2 min.
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- Beat and add the plain yogurt and stir for 2-1 mins.
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- Beat and add the sweet yogurt. Add the salt and cook for 3-4 min.
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- Bring the chickens to the pan and fry for 10 min over medium heat.
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- Add hot water, green chili, and close the lid. Cook for 10 more mins.
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- Once the broth thickens, add the kewra water and cook on low heat for 5 more mins.
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- Serve hot!!
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Video
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @cookishcreation on Instagram and hashtag it #cookishcreation.
