Pages Menu
TwitterRssFacebook
Categories Menu

Posted by on Mar 13, 2012 in Chicken Recipes, Other, Top Ten Recipes: Must See | 7 comments

Murgir Roast / Chicken Roast (Bangladeshi Style)

Murgir Roast / Chicken Roast (Bangladeshi Style)
By Rownak Jahan,
March 13, 2012chicken-roast15 minutes
Cook time: 45 minutes
Yield: 8 serves

To see the name don’t get confuse. Bangladeshi chicken roast / murgir roast and regular chicken roast are totally different things. Chicken roast / morgir roast is very popular item in Bangladesh and it is the must item in any occasion small or big. It is actually sweet spiced chicken cooked in yogurt. Hope you will love the flavour of Bangladesh.

Ingredients:

• 2 chicken (Size 8 )

• 2 cup sliced onion

• 1 and ½ cup Greek yogurt

• 1 tablespoon lemon juice

• 2 tablespoon white poppy seed

• 2 tablespoon ginger paste

• 1 tablespoon garlic paste

• 1 teaspoon coriander seeds

• 2 cardamom pods

• 1 ‘’ cinnamon stick

• 4-5 black pepper

• 2 clove

• ¼ teaspoon nut meg

• ¼ teaspoon mace

• 1 bay leaf

• 3-4 green chillies

• 1 and ½ tablespoon sugar

• ½ cup of oil

• 2 tablespoon clarified butter/ ghee

• Salt to taste

 

chicken-cut

 

How to make:

1. Cut each chicken into 4 pieces and cut 1-2 slits on each piece.

2. Clean and wash well. Pat dry it and mix lemon juice and1 teaspoon salt. Keep it aside for ½ hour.

3. Wash the poppy seed and make paste of poppy seeds, coriander seeds, nut meg, mace, clove, black pepper, cardamom and cinnamon together.

4. Fry the sliced onion in oil till it becomes golden brown. Take out fried onion and keep aside.

5. Fry chicken pieces in same oil till it becomes light brown and add yogurt and all spices except fried onion, green chillies and sugar.

6. Cook it on medium heat 10 minutes and then low heat till chicken becomes tender and oil comes out.

7. Add fried onion, green chillies, clarified butter and sugar and keep it on low heat or you can put it in oven on 150˚c about 20-25 minutes.

8. Serve out Chicken Roast(Bangladeshi style) / murgir roast with polau and enjoy the flavour of Bangladesh.

Tips: If you don’t have poppy seeds, use 7-8 cashew nuts.

 

 

Rownak Jahan

Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

Facebook Twitter Google+ 

Related posts:

7 Comments

  1. Apa, almost same way we do cooke “Qurma” right? All above masala n chicken cook together medeum hit…….i am little confuse my self. Sorry!!!.XOXO

    • kinda korma but roast more dry that korma.. first put on medium heat and low heat. you know kinda dum rakha. .

  2. Miss Rownak jahan, aprishet ur recipe, but it is very old nd backdated. U prep.r new styil new sistem. A chef,s thiury always new new item prep.r I am sorry, see u next time.

    • OLD IS GOLD ….always. There is no doubt about it!

  3. apu i know this is one type of chicken roast, but one type of chicken roast is made by milk.As far i know it’s color is white,i don’t know how to make it.Will you pls tell me?

  4. Apu I’m making the roast for the first time…so I want to make it for 25 people using chicken ran… How do I change the proportions

    • Sorry for late reply.Use double the amount spices which is mention in the recipe. Thanks.

Post a Reply

Your email address will not be published. Required fields are marked *